Swap out traditional red velvet for green, and you’ve got yourself a St. Patty’s Day confection that’s sure to stand out from the rest!
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
1 ounce green food coloring
Preheat your oven to 350ºF and grease your muffin tins.
Lightly stir eggs in a medium bowl with whisk. Add in the remaining liquid ingredients. Whisk until blended and set aside.
Place all dry ingredients in your mixing bowl and stir together well. Dump all that food coloring (yes, the entire bottle) into the wet ingredients and stir.
Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined. Pour the batter into muffin tins. Regular-sized cupcakes will take about 16 minutes, and minicupcakes about 13. Let cool for 10 to 15 minutes and remove from the pans.
Cream Cheese Frosting Ingredients:
1 ounce package of softened cream cheese
1/4 cup softened butter
1 teaspoon vanilla extract
1 bag powdered sugar (2-pound bag)
Milk as needed
Cream together cream cheese, butter, and vanilla in a bowl until smooth. Gradually add in the powdered sugar and continue mixing. Add in the milk as needed to get to the desired consistency.
You can frost straight from the bowl or use a ziplock bag to pipe on the frosting.