Subj : T.O.H. Daily Recipe - 754
To   : All
From : Dave Drum
Date : Fri Mar 28 2025 10:16:00

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

 Uncle Dirty Dave's Archives

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