Tuesday, June 15, 2010

green velvet toy story cupcakes

"We are eternally grateful" ...  for friends, summer, family and the release of Toy Story 3.  The Bean has been obsessed with Toy Story since he saw it the first time.  Then came Toy Story 2 which he refers to as the movie with two Buzz Lightyears.  We have been talking up the new movie ever since the previews came out and holding it out there as a big reward for good behavior and being nice to his sister.  It is working so, to get him even more worked up I made these as a treat to bring to two barbecues we were at this weekend. The kids loved them.

I looked at my previous red velvet recipe and the method and ingredients are very similar in this lightened version.  The big difference is the reduced amount of butter.  I thought they were good little cupcakes but, I would be very interested in tasting this cake side by side with the richer version.  I thought the frosting was quite good and it made a ton.  I have never added buttermilk but, it was smooth and it frosted really easy.  I may have to use this light version again ... soon. 

Green Velvet Cupcakes
Adapted: Cooking Light

    * 10  ounce  cake flour (about 2 1/2 cups)
    * 3  tablespoons  unsweetened cocoa
    * 1  teaspoon  baking soda
    * 1  teaspoon  baking powder
    * 1  teaspoon  kosher salt
    * 1 1/2  cups  granulated sugar
    * 6  tablespoons  unsalted butter, softened
    * 2  large eggs
    * 1 1/4  cups  nonfat buttermilk
    * 1 1/2  teaspoons  white vinegar
    * 1 1/2  teaspoons  vanilla extract
    * 1 .3oz bottle of green food color

    * 5  tablespoons  butter, softened
    * 4  teaspoons  nonfat buttermilk
    * 1  (8-ounce) block cream cheese, softened
    * 3 1/2  cups  powdered sugar (about 1 pound) - sifted
    * 1 1/4  teaspoons  vanilla extract

    * 8 drops yellow and 3 drops green food coloring

Candy Decorations used: black gel pen, peppermint patty candy bites, sour apple rings, and mike and ikes.


1. Preheat oven to 350°.

2. To prepare the cupcakes, place 24 paper muffin cup liners in muffin cups.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.

4. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add sifted powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

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