Green Cupcakes

What better way to celebrate St. Patrick's day than dying your food green? I'm not talking about dying mashed potatoes or corn green. That would be gross. But cupcakes? Sure, dye 'em whatever color you want! I'll still eat um!

Big surprise there.

This will be my third St. Patrick's day in the city and I can tell you now its not my favorite holiday here. It becomes yet another excuse for cra-zay people to go a little crazier. Fun times. Just count me out this time. I'm going to go eat a cupcake! =)

These were very light cupcakes and the frosting was good, without being too sweet! I goofed around decorating with the icing and figured out some new techniques. And I have to say...green sprinkles always make everything a little bit better!



White Cupcakes from Martha Stewart's Cupcake Book
1 3/4 cups sifted all purpose flour
1 1/2 tablespoons baking soda
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup plus 2 tablespoons milk
1/2 cup plus 6 tablespoons unsalted butter, room temperature
1 3/4 cups sugar
5 large egg whites, room temperature
Green food color

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder and salt. Stir vanilla into milk.

With an electric mixer on medium-high speed, cream butter and smooth. Gradually add sugar, beating until pale and fluffy. Reduce speed to low. Add flour mixutre in three batches, alternating with two additions of milk and beating until just combined after each.

In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form. Fold one third of the egg whites into batter to lighten. Gently fold in remaining whites in two batches. Carefully stir in green food coloring.

Divide batter evenly among lined cups, filling each three-quarters full. Firmly tap the tins once on countertop to release any air bubbles. Bake until a cake tester inserted in centers comes out clean, 18-20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Fluffy Vanilla Frosting from Martha Stewart's Cupcake Book
1 1/2 cups (3 sticks) unsalted butter
1 pound (4 cups) confectioners' sugar
1/2 teaspoon vanilla extract

With an electric miser, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Frosting should be pale and fluffy. Add vanilla and beat frosting until smooth.