candies | cream cheese | cupcakes | frosting | recipe | st. patrick's day | traditional with a twist | unique | vanilla

Ireland (& cupcakes) forever!

March 16, 2011

Blue and green velvet cupcakes are pretty popular nowadays. They’re basically red velvet, with blue/green food coloring instead of red. Sounds easy enough, right?

Well, a while back I decided that I wanted to do something green for St. Patrick’s Day. I wanted to do something REALLY green. Yes, it’s cliched, but whatever. So I saw all these blue velvet and green velvet cupcakes out there and thought, “That’s it!” I found some recipes, but the best one seemed to be Bakerella‘s. So I made ’em, and I put ’em in super cute green gingham cupcake liners from Cupcake Social. I usually use Wilton gel food coloring, but this time I used regular old green liquid food coloring that comes in the box from the supermarket. Mainly because I can’t be bothered measuring out an ounce of green gel or paste food coloring, but also because it works better.

What an amazing color these have! Perfection. So bright and gorgeous. Absolutely amazing. Remember when I said I squealed about the color of the pink cupcakes that time? Well, I did the same thing with these. I’m always skeptical when trying a new red velvet recipe and since these are an adapted red velvet recipe, I was unsure. My fingers were crossed though, and that must’ve done the trick. That, and the Luck O’ the Irish.

I have to credit these and these and these cuties from Retro Bakery as my inspiration for this batch of St. Patrick’s Day cupcakes this year.



  • 2 ½ cups all purpose flour
  • 2 cups sugar
  • 1 tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 oz. green liquid food coloring


  1. Preheat oven to 350 degrees.
  2. Grease and flour two 8 inch cake pans, or prepare muffin tins with liners.
  3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  4. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  6. Pour into muffin tins about halfway full and then drop the pans on the counter a few times to release any air bubbles.
  7. Bake for about 25 minutes or until a toothpick inserted comes out clean.
  8. Wait, and after about ten minutes, remove from pans and cool completely on a wire rack.
Look at that gorgeous green batter!



  • 8 oz cream cheese, room temp
  • 8 tablespoons unsalted butter, room temp
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar


  1. Whip the cream cheese and butter in a mixing bowl until smooth.
  2. Add vanilla until combined, and beat in powdered sugar a little at a time until frosting is as thick as you’d like.

I used this large round tip to frost them, in case you’re wondering

I wouldn’t use the Hershey’s Special Dark cocoa powder for these, I think that would overwhelm the color. I used regular Hershey’s  unsweetened cocoa powder. I should also state that I halved this recipe, because I didn’t feel as though I needed two dozen or close to two dozen cupcakes. Also, I’ve been making tons of cupcakes lately and I will be for the next few weeks so I really couldn’t face that many. However, while I got 14, I could’ve gotten more by just filling the liners less. I had a few that overflowed just a wee bit. For the frosting, I used a vanilla cream cheese buttercream and this tip. And of course, the wee little shamrocks. Those are made from green candy melts made in mini-shamrock molds, brushed with green pearl dust when dry. Adorbs, I know. Is there anything better than an edible topper? And just as an added note, I made these yesterday while dealing with a wicked cold/weak flu and fighting off a fever. So if I can do that, there’s no excuse for you shitty half-assed bakers out there!

Remember: if you want to make this recipe into a red velvet, double the amount of food coloring. This recipe can also be made into a cake by putting the batter into two greased and floured 8-inch cake pans and baking for 30 minutes.

And yes- they might make your mouth a little green. But that’s part of the fun, right? So have a happy St. Patty’s Day, whether you’re Irish or not… speaking of, here’s my mother’s St. Patrick’s Day tree (you may remember her winter tree & Valentine’s tree). Éire go Brách!!

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  1. Those are gorgeous! I thought about making green velvet cupcakes this year but instead, I’m thinking about those chocolate whoopie pies. Maybe with some creamy Bailey’s frosting for adults 😀 Hope you’re feeling better! Slainte!

  2. Thank you! I’m not really feeling better, actually worse, LOL… but it’s okay, at least my baking is done!

    Green velvet whoopie pies with Bailey’s filling would be BANANAS. B-A-N-A-N-A-S.

  3. These are beautiful! I was wondering about your icing tip from cupcake social – in the picture, it looks larger than the wilton 1A tip – is it? And does it fit onto a large coupler?

  4. Angella, yeah it is larger than the Wilton tip. And I don’t use couplers most of the time, because I’m a terrible person and use disposable bags for most of my frosting. I doubt it would fit though, the wide part is very wide.

  5. hey! i just emailed you to ask about funfetti sprinkles, but i just HAD to come here and comment when i saw this entry. LOVE the green! I also made green velvet cupcakes for st patrick’s day… i used a neon green food coloring, and you’re right, the dark cocoa powder did screw up the color a bit. They were still a fun green, but not quite the shocking green that i had wanted. BUT i used the same shamrock mold! I did a swirl of cream cheese icing with a green shamrock on the top! Definitely going to try the pearl dust on my next chocolate topper… great touch! Edible toppers really are the best!! loving your blog, can’t wait to read more!

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