Green Velvet Halloween Cupcakes

1 Nov

I think (This is a very big decision!) that Red Velvet Cupcakes are my all time favorite cupcake flavor, but they must, I mean they have to, be paired with cream cheese frosting. It, in my opinion is culinary genius and I don’t even understand why they go together so well but it is music to my tummy! Perfection. I know they are supposed to be red but I am doing these for Halloween so I thought I’d change the color. I would have made them black or orange but I didn’t go to my baking store early enough and all the orange and black food coloring was gone… I was ripping! Anyway, I made them green and I think they came out pretty darn good. One other tip is, make sure your butter and cream cheese for the frosting are at room temperature, otherwise you could end up with a slightly lumpy frosting. If you really don’t have them time to bring them to room temperature, it would be grand because everyone would be so blown away by the amazing taste that the wouldn’t even notice a few lumps and bumps!

Green Velvet Halloween Cupcakes (Makes 24 cupcakes)

2 1/2 cups plain flour

1 1/2 cups caster sugar

1tsp baking soda

a pinch of salt

1tbsp cocoa powder

2 eggs

1 1/2 cups vegetable oil

1 cup buttermilk

2tbsp green food coloring (1 small bottle)

1tsp vanilla extract

1tsp distilled white vinegar

For the Brown Sugar Cream Cheese Frosting:

3/4 cup butter, room temperature

112g cream cheese, room temperature

2tbsp light brown sugar

1tsp vanilla

pinch of salt

2-3 cups icing sugar, depending on desired consistency

1-2tbsp, again depending on desired consistency

  • Preheat the oven to 180ºc/350ºf and line 2 x 12 hole cupcake tins with paper cases. (preferably scary ones!)
  • Sift the flour, sugar, baking soda, cocoa and salt into a large bowl, set aside.
  • In another bowl, whisk together the eggs, oil, buttermilk, food coloring, vanilla and vinegar until well combined.
  • Add the wet mixture to the dry one and whisk until it is all combined.
  • Divide the batter into the tins. It is a very runny batter so I put the batter into a large jug and pour it into the cupcake tins.
  • Bake in the oven for 17-20mins or until a skewer inserted in the middle comes out clean.
  • Let cool for 5mins in the tins then transfer to a wire rack and let cool completely before decorating them.
  • To make the frosting: In an electric mixer, beat the cream cheese for 1min, then scrape down the sides and add the butter, beating for 1-2mins or until  incorporated. Add the brown sugar, salt and vanilla and beat again until combined. Add the icing sugar in slowly, alternating with the milk until you reach your desired consistency. Make sure the mixer is on low so the sugar doesn’t go flying everywhere!

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