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.
- 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. - 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. - 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. - 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. - 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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