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 temp
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; opt

Set oven @ 350ºF/175ºC.

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 3-4 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 1-2
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 two-thirds full with batter.
Tap the pan gently on the counter to release any air
bubbles. Bake 18-20 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.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 12 cupcakes

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

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