Green Velvet Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Cake flour
  • 3/4 cup Caster/granulated sugar
  • 1 tbsp Cocoa powder
  • 1 Food colouring, green
  • 5 cups Icing/powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Distilled white vinegar

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Cream cheese
  • 1/2 cup Greek style yoghurt

Found on marshasbakingaddiction.com

Description

Ingredients

• 1 and 1/2 cups (150g) cake flour*
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (120g) Greek style yoghurt
• 1 teaspoon distilled white vinegar
• Green food colouring
• 1 cup (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 5 cups (625g) icing/powdered sugar
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Mix in the vinegar, and green food colouring until you reach your desired colour. Fold in the dry ingredients. Add more colouring if needed.
• Divide the batter evenly between the muffin cups, filling only 2/3 full.
• Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
• Using a handheld or stand mixer, beat together the cream cheese and butter until smooth and creamy. Beat in the icing sugar until smooth and spreadable, then beat in the vanilla. Transfer the frosting to a piping bag, and frost the cooled cupcakes, or use a knife to frost like pictured. Decorate with sprinkles, or cupcake crumbs!