Food Network Magazine - (03)March 2020

GREEN VELVET CUPCAKES

ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES

1 cup cake flour (not self-rising)

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup sugar

½ cup milk

½ cup vegetable oil

1 large egg

1 tablespoon distilled white vinegar

1 teaspoon pure vanilla extract

½ teaspoon green gel food coloring

FOR THE FROSTING

2 ounces white chocolate, chopped

3 large egg whites, at room temperature

¾ cup sugar

¼ teaspoon salt

Pinch of cream of tartar

2 sticks unsalted butter, cut into pieces,

at room temperature

1 teaspoon pure vanilla extract

Assorted green sprinkles, for decorating

1.Make the cupcakes: Preheat the oven to 350 ̊.

Line a 12-cup muffin pan with paper liners. Sift the

cake flour, cocoa powder, baking soda and salt

into a large bowl. Whisk the sugar, milk, vegetable

oil, egg, vinegar and vanilla in a separate large bowl.

Whisk in the flour mixture until smooth. Add the

green food coloring and stir until combined.

2. Divide the batter among the prepared muffin cups,
   filling them three-quarters of the way. Bake until a
   toothpick inserted into the centers comes out clean,
   about 15 minutes. Let cool slightly in the pan, then
   remove to a rack to cool completely.


3. Meanwhile, make the frosting: Put the white
   chocolate in a small heatproof bowl set over a
   saucepan of simmering water (do not let the bowl
   touch the water). Cook, stirring, until melted;
   remove the bowl from the pan and let cool slightly.
   Reserve the pan of simmering water.


4. Whisk the egg whites, sugar, salt and cream of tartar
   in a large heatproof bowl set over the pan of simmering
   water (do not let the bowl touch the water). Cook,
   whisking, until the sugar dissolves and the mixture
   registers 130 ̊ on a candy thermometer, 3 to 5 minutes.
   Remove the bowl from the pan; beat with a mixer
   on high speed until stiff peaks form, 1 to 2 minutes.
   Reduce the mixer speed to medium and beat until
   the bowl is no longer warm, 1 to 2 more minutes.


5. Increase the mixer speed to medium high and
   continue beating, adding the butter one piece at a
   time, until thick and combined. (The mixture might
   separate, but keep beating and it will smooth out.)
   Add the melted white chocolate and vanilla and
   continue beating until just combined.


6. Transfer the frosting to a resealable plastic bag
   and snip a corner. Pipe onto the cupcakes and
   decorate with green sprinkles.

MARCH 2020 ●FOOD NETWORK MAGAZINE 43

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.

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