I lived in the south for awhile and one of the first things I learned was how much people in the south LOVE their Red Velvet Cakes! Hard not to fall in love with a slightly chocolate cake with fluffy cream cheese frosting! But it’s St. Patrick’s Day, so Red Velvet wasn’t going to work, but GREEN Velvet would work. Ok, I’ll admit, I’m not Irish. Not even a little. Not Southern either. But I have a lot of Irish and Southern friends so that’s got to count for something, right? And this cupcake is for them and everyone else who wants to be a little Irish and/or Southern this St. Patrick’s Day.
Oh, one more thing….Did I mention that after I piled the cream cheese frosting onto these cupcakes, I dipped them in green candy melts? Yeah, I know….they’re a little over the top, but St. Patrick’s Day only happens once a year, right?
May the luck of the Irish be with you all, and may your day be filled with these Green Velvet St. Patrick’s Dipped Cupcakes!
You can use your favorite Red Velvet cake or cupcake recipe. I looked a few recipes and combined them all. But to start you need to mix the dry ingredients all together. I used Hershey’s unsweetened cocoa powder and you may have to vary how much you add depending on how green you want your cake batter. I’d prefer the chocolate flavor over the green color so I added 3 tablespoons of cocoa powder.
I used McCormick food dye and probably added about 15-20 drops but adjust the color to your preference and use the green coloring or dye of your choice. Mmmmm…cake batter…
When the cake batter is ready spoon it into cupcake liners. I like to use an ice cream scoop so that the cupcakes come out about the same size. Also a lot easier and cleaner than using a spoon!
After the cupcakes have cooked and cooled, make the frosting. Use a good quality cream cheese such as Philadephia so that the frosting is firm enough to dip. Place the frosting into a pastry bag or plastic bag (with a corner cut) and pipe onto cupcakes.
After you place the cupcakes in the refrigerator for the frosting to set, melt the candy melts according to the package directions either in the microwave or double boiler. Use a narrow deep bowl or container if possible to make it easier to dip the cupcakes.
When you’re ready to start dipping the cupcakes, turn one of the cupcakes upside-down just to test that the frosting is firm. This is the time that you may want to say a prayer or two. Then start dipping.
Let the coating drip off the tip for a few seconds otherwise when you flip the cupcake back the right way the coating won’t drip down the cupcake liner.
If you want to decorate the cupcakes you can use some cute Wilton St. Patrick’s Day sprinkles.
Be sure to spoon the sprinkles on top of the cupcakes before the coating sets. Then place the cupcakes back in the refrigerator for the coating to set. Try to only take a few cupcakes out of the refrigetator at a time while dipping so that the frosting stays firm on the cupcakes that haven’t been dipped yet.
You’ll probably have some candy melt leftover. You can pour it onto a piece of waxed paper, place it in the refrigerator to firm, then cut or break into pieces and store in a sealable bag so you can use it again sometime.
The coating on the outside of the cupcakes only takes a little while to get firm, then you can serve. These cupcakes are tempting so start passing them out quick!
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|Green Velvet St. Patrick’s Dipped Cupcakes||
- 2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- Green food coloring
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla
- 1 (16 oz.) package powdered sugar
- Green colored candy melts (about 2 – 14oz bags)
- St. Patrick’s Day sprinkles
- Preheat oven to 350 degrees F. Line cupcake pans with 24 paper liners.
- In a small bowl whisk together flour, cocoa powder, baking soda, and salt until well combined; set aside.
- In a large mixing bowl, beat together ½ cup butter and granulated sugar until creamy. Beat in eggs and vanilla. Alternate adding buttermilk and flour mixture into butter/sugar a little at a time while beating. Add a few drops of green food coloring at a time, mixing after each addition until desired shade is reached.
- Spoon batter into lined cupcake pan. Bake for about 15-20 minutes or until toothpick inserted comes out clean. Cool completely.
- To make frosting beat together cream cheese and ½ cup butter until well combined. Beat in vanilla, then beat in powdered sugar. Place frosting in a pastry bag (or large resealable bag with corner cut) with a large tip and pipe frosting onto cupcakes. Place cupcakes in refrigerator for at least 1 hour or until frosting is set.
- Follow directions on candy melts package to melt in microwave or double boiler. Dip cupcakes into melted candy, let the extra candy drip off, then turn upright, spoon sprinkles on top, then place cupcakes back in the refrigerator. Work with just a few cupcakes at a time, while leaving the rest in the refrigerator, so that frosting remains cold and firm. Refrigerate about 5-10 minutes or until topping is firm or until ready to serve.
SNAPPY SUBSTITUTIONS: Any colored candy melts including white, would work well with these cupcakes. If you can’t find St. Patrick’s Day sprinkles use any green or white sprinkles or omit.
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