GREEN Velvet Cupcakes - #2 St Patricks Day installment

So I promised you 3 installments for St Pat's day.. Here is my #2.

I was asked to bring in some goodies for another staff member's 15th year anniversary.. I wonder how they will like them :)



GREEN Velvet Cupcakes
Sourced from: http://mymadisonbistro.com/archives/happy-valentines-day
Via Foodgawker

2 1/4 cups plain flour
1/4 cup corn flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 bottle green food color
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon bicarbonate soda

1. Preheat oven to 180 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a medium bowl; set aside.

3. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy.

Add eggs, one at a time, then beat in vanilla and a squirt of green food coloring, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter, beat well, then beat in half of the buttermilk. Beat in another third of flour, then the rest of the buttermilk, ending with the last of the flour. Scrape down bowl with a spatula and fold the batter a couple of times to ensure it’s well-blended. If desired, add more red food coloring paste and mix well to combine.

4. In a small bowl, mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well with spatula to combine.

Using an ice cream scoop (or in my case, a 1/4 cup measurement), fill cupcake cups with cake batter (they should be 2/3 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-24 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes completely before frosting. I had to trim my tops as they rose ALOT

Cream Cheese Frosting
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 3/4 cups powdered sugar, sifted
pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar.

Add vanilla and beat until mixed, then add a pinch of salt and mix. Frost each cupcake with a knife, or use a decorator bag.