So it might only be a few days past my Whole30 (cough only 2) so of course I’m already baking cupcakes! Can’t let a holiday pass without a batch of homemade cupcakes right?!
So I took a red velvet cake recipe that I’ve had forever, and just made it green for St. Patrick’s day! Pretty easy right? And this recipe is amazing, it is a huge hit at family gatherings, and my coworkers are always requesting this recipe whenever I offer to make cupcakes to bring to work.
I’ve gotten really into baking the past few years. I actually really started picking it up as I started my fitness journey… a little strange right?! I was eating clean for awhile, and I had a hard time finding recipes that were okay to eat, that didn’t have any preservatives or extra junk in it. So I just started making things from scratch. And honestly, it’s so much better for you (in moderation of course) and you can absolutely taste the difference. I will never go back to a boxed mixed cake or jarred frosting ever again.
For these cupcakes, I looked high and LOW for those gold chocolate medallion candies, I wanted them as a topper SO BAD for these cupcakes! I was so late to the game, being on Whole30 I never even thought about making cupcakes this week until it was too late! By the time I got out to the stores, all of the Easter candy was out, no more gold medallions!
For piping onto the cupcakes, I have had a lot of practice, and I still learn new techniques all of the time, I am always looking for new ways to decorate my cupcakes. YouTube is awesome that is for sure. I just used a 12inch Wilton piping bag, and have a nifty tip case with all sizes, so I’m able to do almost anything! For these particular cupcakes I used tip 2D. I’m still not that great, but I have options! For the gold top, I just used the Wilton gold color mist, and it actually just spray paints right on the cupcakes really nicely for a slight gold finish. Add a little green sugar crystals, and you have a very nice looking cupcake!
Green Velvet Cake
Recipe makes 24 cupcakes OR a 2 layer cake
2 ½ C all-purpose flour
2 C sugar
1 Tbsp. cocoa
1 tsp salt
1 tsp baking soda
1 C buttermilk
1 1/2 C oil
1 Tbsp. vinegar
1 oz. green food coloring (use 2oz. for Red Velvet)
- Preheat oven to 350 degrees.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with a whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together until well combined.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into prepared pans. If baking a cake, drop the pans onto the counter a few times to release any air bubbles.
- Bake for about 20-24 minutes for cupcakes, 30-35 minutes for a cake or until a toothpick inserted comes out clean.
Vanilla Buttercream Frosting
1 C butter, room temperature
4-5 C powder sugar, depending on how sweet you want it
1 tsp. vanilla extract
2-3 Tbsp. milk, cream, almond milk, use as much as you prefer to thin it out
Pinch of salt, optional
- Beat butter in electric mixer until pale and fluffy.
- Add powdered sugar, one cup at a time, and mix thoroughly between each cup. Add a Tbsp. of milk/cream between sugar additions until desired consistency is reached.
- Mix in a tsp. of vanilla extract. Taste, if it’s too sweet, add a pinch of salt.
- Will make enough to pipe onto 24 cupcakes or spread on to a 2 layer cake thinly.