Chickpea and Potato Curry
Get a whole new perspective on the underappreciated chickpea with this spicy chickpea and potato curry in a tangy tomato sauce. It’s creamy, filling and heady, with wonderful aromas.
Read MoreGreen Velvet Cupcakes
Drescription
Did you miss St. Patrick’s Day? Don’t worry, it’s your lucky day. You can enjoy this green velvet cupcake recipe at other times of the year too. Pair them with our favorite red velvet cake recipe for a Christmas-colored dessert duo for your holiday table. You could also decorate them with soft pastel frosting and chocolate eggs for Easter, or prep them as a tailgating dessert to support your favorite green-clad sports team.
Ingredients
- 1/4 cup brewed coffee, cooled
- 2 tablespoons baking cocoa
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup canola oil
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 2 tablespoons green food coloring
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3-1/2 cups confectioners' sugar
- sprinkles or edible decorations, optional
Directions
- Preheat oven to 350°. 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.
