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Wednesday, March 17, 2010
Recipe / Priscilla Tsai Green Cupcakes for St. Patrick's Day
Posted By Priscilla Tsai on Wed, Mar 17, 2010 at 11:45 AM
Nope, they aren't moldy. These vanilla cupcakes have got their green on to celebrate St. Patrick's Day.
For the cake batter, I used my go-to vanilla cupcake recipe from Billy's Bakery in NYC. I then dyed the white vanilla cake batter with two shades of green for a festive surprise – layers of green on the insides of these cupcakes.
To achieve this affect, I dropped a blob of white batter on the bottom of the cupcake liners, then piped in a few tablespoons of dark green batter in the middle of each, and then piped in the light green batter. I did a shabby job filling each cupcake with the green batters so you can see the green peeking out underneath the frosting of the baked cupcakes. Darn. Surprise ruined!
To finish them off, I topped the cupcakes with a simple buttercream frosting made of powdered sugar, butter, vanilla and milk. To get the green swirls through the frosting, I painted a few stripes of gel food coloring on the inside of my piping bag before loading it up with frosting. But hey, if you want to go full-on green, just drop some food coloring into the entire batch of frosting.
St. Patrick's Day style Billy's Vanilla, Vanilla Cupcakes
Makes about 30 cupcakes
Ingredients
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
green food coloring
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Fill cupcake liners 1/3 full with white batter; set aside.
4. LIGHT GREEN BATTER: Stir 4 drops of green food coloring into the remaining bowl of batter to make the batter light green. Pour 1/3 of this batter into a resealable plastic bag and set aside.
5. DARK GREEN BATTER: Mix more food coloring into the remaining bowl of green batter until it is a dark green and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of dark green batter.
6. Cut the corner off the bag with the light green batter, stick the open tip into the center of the dark green batter and squeeze about 1 tablespoon batter into each cup.
3. Bake, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Billy's Vanilla Buttercream
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
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