MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Velvet Cupcakes
 Categories: Cakes, Snacks, Dairy, Cheese
      Yield: 12 Servings

MMMMM--------------------------CUPCAKES-------------------------------
    1/4 c  Brewed coffee; cooled
      2 tb Baking cocoa
  1 1/2 c  A-P flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Sugar
    1/4 c  Unsalted butter; softened
    1/4 c  Oil
      1 lg Egg; room temperature
    1/2 c  Buttermilk
      2 tb Green food coloring
      1 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
    1/2 c  Unsalted butter; softened
      8 oz Cream cheese; softened
      1 ts Vanilla extract
    1/2 ts Salt
  3 1/2 c  Confectioners' sugar
           - Sprinkles or edible
           - decorations (optional)

  Set oven @ 350°F/175°C.

  Line a 12-cup muffin pan with paper liners.

  In a small glass measuring cup, whisk together brewed coffee and
  cocoa powder until combined; set aside. In a large mixing bowl,
  whisk together flour, baking powder, baking soda, and salt; set
  aside.

  In the bowl of a stand mixer fitted with the paddle attachment,
  cream sugar and butter for 3 to 4 minutes or until smooth and
  creamy. Add oil; beat vigorously for 2 minutes or until pale in
  color. Add egg, buttermilk, food coloring, and vanilla extract;
  beat another 1 to 2 minutes or until evenly combined. Gradually add
  dry ingredients to the creamed mixture, stirring after each
  addition until no dry patches remain. Stir in coffee/cocoa powder
  mixture until smooth.

  Fill each muffin cup about 2/3rds full with batter. Tap the pan
  gently on the counter to release any air bubbles. Bake 18 to
  20 minutes or until a toothpick inserted into the center comes out
  clean; let cool 5 minutes. Remove cupcakes from the muffin tin;
  transfer to a wire rack to cool completely.

  In a clean stand mixer bowl fitted with the paddle attachment, beat
  butter and cream cheese 3-4 minutes or until smooth and fluffy. Add
  vanilla extract and salt; beat another 30 seconds to combine. With
  the mixer on low speed, gradually add confectioners' sugar;
  continue to mix until completely combined.

  Fill a pastry bag fitted with a large star or round tip with the
  prepared frosting. Pipe a generous swirl of frosting on top of each
  cooled cupcake. Decorate with sprinkles and edible decorations, if
  desired.

  Recipe by Lauren Habermehl, Pewaukee, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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