It’s 14th August!
Time to bring on the green and white, and what better way to do that than with cupcakes! These super light, “green” cupcakes are topped with a very fluffy “white” vanilla frosting. They are so delicious! And festive!
If you’re lying bored and thinking of making a last minute tasty treat this 14th August, then give these Green Velvet Cupcakes a try! They take just minutes to make and are the perfect patriotic treat to enjoy on this fun celebration of our independence and freedom. Who wouldn’t want to celebrate Pakistan than with some green velvet cupcakes?! I know I do! Heck I’d celebrate every day if you let me.
The cupcake is your standard red velvet cupcake turned green in spirit of the 69th Independence Day of Pakistan. The frosting is plain vanilla because
I did not have any white chocolate chips on hand to make the classic White Chocolate Frosting that goes with these cupcakes
Neither did I have any luck in my search for Cream Cheese round Islamabad. Hence, no Cream Cheese Frosting either.
So vanilla it is. Whip it well or else it’d be all stodgy and claggy. Yuck!
Happy Independence Day Pakistan! May your day be filled with green and white!
And firecrackers…and fairy lights…and freedom and joy.
While I’ll be spending my night at a dance practice with friends, what will you be doing? How are you celebrating? Share in the comments below!
Green Velvet Cupcakes
Yields: 25 cupcakes
2 ½ cup all-purpose flour
1 ½ cup sugar
1 Tablespoon cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup oil
1 cup buttermilk1
1 Tablespoon vinegar
1 teaspoon vanilla extract
2 Tablespoon liquid green food coloring2
½ cup (115 g) butter, softened at room temperature
2 ½ cup icing sugar
1 teaspoon vanilla extract
1 Tablespoon milk
For the cupcakes: Preheat oven to 180 degrees C.
Line a muffin tray with cupcake liners.
In a bowl, whisk together all the liquid ingredients; the eggs, oil, buttermilk, vanilla extract, vinegar and the green food coloring.
In another bowl, sift the dry ingredients; the flour, sugar, cocoa, baking soda, and the salt. Mix well.
Add the wet ingredients into the dry ingredients. Mix till just combined.
Spoon batter into the prepared muffin tray, 3/4th of the way full.
Bake for 20-22 minutes.
Cool completely before applying frosting.
For the frosting: beat the butter on high till smooth and creamy. Add in the sugar, 1 cup at a time. Beat on slow. When all of the sugar is mixed in, add the milk and the vanilla extract. Beat on high till frosting is smooth and fluffy. Add more milk if stiff.
1. Substitute for buttermilk: 1 tablespoon of vinegar or lemon juice + 1 cup milk
2. Gel food color can also be used (a 1 oz bottle)
Adapted from Love from the oven