About the bake
A fun twist on the standard red velvet with a buttery cream cheese frosting. The green food colour will be darkened slightly by the addition of the cocoa powder. If you want to keep the colour more vibrant you could leave out the cocoa and keep the cupcakes vanilla flavoured – just remove the cocoa and add 30 grams additional flour.
Method
Step 1:
Pre-heat the oven to 180°C (fan 160°C, gas mark 4) and line two cupcake tins with 18 cases.
Step 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.
Step 3:
Gradually add the eggs and vanilla, mixing well after each addition to help prevent the mixture from curdling.
Step 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.
Step 5:
Spoon the mixture into the cupcake cases until they are only just 2/3 full. Place in the oven for 20-25 minutes or until a skewer comes out clean and the cakes spring back when touched.
Step 6:
Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely.
Step 7:
To make the frosting beat together the cream cheese and softened butter before adding in the lemon juice. Gradually add in the icing sugar, beating well until combined and smooth.
Step 8:
Once the cupcakes have cooled pipe the icing onto the top of each cake and decorate with your chosen sprinkles as desired.
Ingredients
For the Cupcakes
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 195g Self raising white flour
- 3 Large free range egg(s) (lightly beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 30g Cocoa powder
- A few drops Green food colouring gel
For the Cream Cheese Frosting
- 100g Full fat cream cheese
- 100g Unsalted butter (softened)
- 400g Silver Spoon Icing sugar
- 1 tsp Juice of one whole lemon
- A handful Green sprinkle decorations
Utensils
- 2x 12 hole cupcake tin
- 18 cupcake cases
- 2x Mixing bowl
- Wire cooling rack
- Piping bag
- Piping bag nozzle
Recipe Reviews
GREAT CAKE!!! Extremely tasty frosting and a nice twist on a classic 👌 5*
Ingredients
For the Cupcakes
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 195g Self raising white flour
- 3 Large free range egg(s) (lightly beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 30g Cocoa powder
- A few drops Green food colouring gel
For the Cream Cheese Frosting
- 100g Full fat cream cheese
- 100g Unsalted butter (softened)
- 400g Silver Spoon Icing sugar
- 1 tsp Juice of one whole lemon
- A handful Green sprinkle decorations
Utensils
- 2x 12 hole cupcake tin
- 18 cupcake cases
- 2x Mixing bowl
- Wire cooling rack
- Piping bag
- Piping bag nozzle