St. Patrick's Day Green Velvet Cupcakes
Details
- Timing
- Timing
- Total:
- Bake:
- 30 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 16 cupcakes
Cream cheese frosting drapes over festive green cupcakes in these irresistible treats that are perfect for celebrating with family and friends on St. Patrick’s Day.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 30 minutes
- Cool Time
- 25 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Cupcakes:
-
1 1/4 cupsall-purpose flour (310 mL)
-
2 tbspsHERSHEY'S Cocoa (30 mL)
-
1/2 tspbaking powder (2 mL)
-
1/2 tspbaking soda (2 mL)
-
1/4 tspsalt (1 mL)
-
2eggs
-
1 cupgranulated sugar (250 mL)
-
1/2 cupvegetable oil (125 mL)
-
2/3 cupsour cream (150 mL)
-
1 tbspapple cider vinegar (15 mL)
-
2 tspsvanilla extract (10 mL)
-
4 tspsgreen food coloring (20 mL)
-
1/2 cup
-
Frosting:
-
1/2 cupHERSHEY'S CHIPITS Cream Cheese Flavoured Chips (125 mL)
-
3/4 cupunsalted butter , softened (175 mL)
-
3 cupsconfectioners’ (icing) sugar, sifted (750 mL)
-
2 tbspsmilk (30 mL)
-
2 tspsvanilla extract (10 mL)
-
1/4 tspsalt (1 mL)
-
1 tbspgreen sprinkles
-
1 tbspgold sprinkles
-
16chocolate gold coins
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
Muffin Tin & Paper Liners
Whisk & Spatula
Large Bowl
Wire Rack
Heatproof Bowl
Saucepan
Microwave
Handheld Electric Mixer
Piping Bag & Star Piping Tip
1
Cupcakes: Preheat oven to 350°F (180°C). Line 16 muffin cups with paper liners.
2
Whisk together flour, HERSHEY’S cocoa powder, baking powder, baking soda and salt in large bowl.
3
Stir together eggs, sugar, oil, sour cream, vinegar, vanilla and food colouring in medium bowl. Stir eggs mixture into flour mixture. Fold in HERSHEY’S CHIPITS Cream Cheese Flavoured Chips. Spoon batter evenly into prepared muffin cups.
4
Bake for 22 to 25 minutes or until tops spring back and tester inserted into center of a cupcake comes out clean. Let cool completely on wire rack.
5
Frosting: Add HERSHEY’S CHIPITS Cream Cheese Flavoured Chips to small heatproof bowl fitted over saucepan of barely simmering water. Stir until smooth and melted. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 2 to 3 minutes.) Cover to keep warm.
6
Beat butter in medium bowl using handheld electric mixer until light and fluffy. Set mixer to low speed; beat in confectioners’ sugar, milk, vanilla and salt until smooth and blended.
7
Add melted HERSHEY’S CHIPITS Cream Cheese chips and increase speed to high. Beat for 1 to 2 minutes or until frosting is light and fluffy. Transfer frosting to piping bag fitted with star tip.
8
Pipe frosting evenly over cupcakes. Garnish each with green sprinkles and gold sprinkles, and top each with a gold coin.
Alternatively, transfer frosting to sealable bag and clip off one corner to pipe frosting over cupcakes, or simply spoon and swirl frosting onto cupcakes.
