Food_Heaven_-_November_2019

Green velvet

cupcakes

SERVES 18

For the cupcakes

225g (8oz) unsalted butter,

softened

225g (8oz) unrefined golden caster

sugar (we like Billington’s)

195g (7oz) self-raising white flour

3 large free-range eggs, lightly

beaten

1 tsp vanilla extract

30g (1oz) cocoa powder

a few drops of green food

colouring gel

For the cream cheese frosting

100g (3½oz) full-fat cream cheese

100g (3½oz) unsalted butter,

softened

400g (14oz) icing sugar

1 tsp lemon juice

a handful of green sprinkle

decorations

1 Preheat the oven to 180°C/Gas Mark

4 and line two 12-hole cupcake tins with

18 cases.

2 Cream together the softened butter

and sugar until pale and fluffy. Add in

the green food colouring a little at a time

until you achieve a relatively bright

green colour.

3 Gradually add the eggs and vanilla,

mixing well af ter each addition to help

prevent the mixture from curdling.

4 Sift in the flour and cocoa powder and

carefully fold in until just incorporated.

Check the colour is the desired shade of

green – add slightly more if required.

5 Spoon the mixture into the cupcake

cases until they are only just two-thirds

full. Place in the oven for 20-25 minutes,

or until a skewer comes out clean and

the cakes spring back when touched.

6 Remove from the oven and leave to

cool slightly before transferring to a wire

rack to cool completely.

7 To make the frosting, beat together

the cream cheese and softened butter

before adding the lemon juice. Gradually

add the icing sugar, beating well until

combined and smooth.

8 Once the cupcakes have cooled, pipe

the icing onto the top of each cake

and decorate with your chosen

sprinkles as desired.

Great recipes and more at BakingMad.com

38 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

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