Slow on the draw

Dear Casual Baker,

St. Patrick's Day came and went 4 days ago already. What am I supposed to do with green velvet cupcakes now?


Reader on a Rampage


Dear ROAR,

An interesting question. The good news is that St. Patrick's Day is an annual event, so you're in good shape for March 17, 2011.

*she shrugs and smiles*

Hey, I just make the stuff.


The Casual Baker


Green Velvet Cupcakes

3 large egg whites, at room temperature
2 tablespoons green food colouring
1 1/2 teaspoons vanilla extract
2 cups cake flour
1 cup superfine sugar
3 teaspoons baking powder
1 teaspoon cocoa
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup unsalted butter
1/2 cup buttermilk

Preheat oven to 350 degrees Fahrenheit. Line up your lightly greased silicone muffins cups on cookie sheets (or line your muffin tins with paper liners) and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, cocoa and salt. Set aside.

In a second medium bowl, whisk the egg whites, green food colouring and vanilla until lightly combined. Set aside.

In a large bowl, use an electric or stand mixer to beat the oil and butter on medium speed for 1 minute. Add the dry ingredients, followed by the buttermilk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes, scraping down the sides of the bowl as necessary.

Add the egg mixture to the batter in two parts, mixing on medium speed for 30 seconds between each addition.

Scoop the batter into the prepared muffin cups, filling them 2/3-3/4 full.

Bake until a toothpick inserted in the centre comes out clean (about 15-20 minutes for minis or 20-25 minutes for full-size cupcakes). Cool completely before frosting.

White Chocolate Frosting

170 grams white chocolate (6 1-ounce squares)
250 grams cream cheese (1 box)
1/4 cup unsalted butter
1 tablespoon sour cream
1/4 teaspoon almond extract

Roughly chop the chocolate and then melt it gently in the top of a double boiler, stirring often. Remove from heat and stir until fully melted. Allow the chocolate to cool until it is no longer warm to the touch, but still fluid.

In a food processor, briefly mix the cream cheese, butter and sour cream until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and and pulse to mix. Add the almond extract and pulse again to mix.

Yields about 10 mini + 10 full-size cupcakes.

Source: Rose Red Velvet Cake and Dreamy White Chocolate Frosting in Rose's Heavenly Cakes by Rose Levy Beranbaum, pp. 83-85.

Notes: I will echo Ms. Levy Beranbaum's warning to use high-quality white chocolate that contains cocoa butter for best results.