Green through and through--these cakes really are velvety and scrumptious. Have your kids decorate the tops for St. Patrick's Day with shamrocks made out of gumdrops and green licorice strings. Makes 12.
Ingredients
Cupcakes
3/4 cup vegetable oil
3/4 cup granulated sugar
1 egg
2 tsp. white vinegar
1 tsp. vanilla
1/2 tsp. liquid green food coloring
1 and 1/2 cups all purpose flour
1/2 tsp. baking soda (measure carefully)
1 container lime yogurt
Icing
1/2 cup butter, softened
2 cups icing (powdered) sugar
1 tsp. vanilla
1 tbsp. milk or cream
1 tbsp. lime juice (or 1 tsp. dry lime Kool-Aid)
green food coloring
Cooking Instructions
Preheat the oven to 375 degrees F. Place 12 paper liners into the cups of one muffin pan. In a large mixing bowl with an electric mixer, beat together the oil, sugar, egg, vinegar, vanilla and green food coloring until combined. In a smaller bowl, stir together the flour and baking soda. Add to the egg mixture, in two or three additions alternately with the yogurt, beating well after each. Spoon the batter into the 12 paper liners, dividing the batter evenly among them. Bake for 20 to 25 minutes or until a toothpick poked into the middle of a cupcake comes out clean. Remove from pan and let cool thoroughly. Meanwhile, make the icing. In a medium bowl with an electric mixer, beat the butter until creamy. Add the icing sugar gradually, in 3 or 4 additions, beating very well after each addition. Beat in the vanilla. Add the milk or cream and juice, 1 tbsp. at a time, beating well, until the icing is creamy and spreadable -- the more you beat this, the better it will be. Add the food coloring, beating it in gradually until the icing is tinted the way you like it. NOTE: For a 13-inch by 9-inch pan, double the recipe.
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