They’re having a St Patrick’s Day party at the bank next Wednesday! Woo hoo for corned beef! So there we were, discussing what else to bring. The thought occured to me, why not make green velvet cake? You know, red velvet cake with green food coloring instead of red to make it Irishly festive! I found a recipe that was a take on Paula Deen’s here and altered it a bit. I split the recipe in half and made it gluten free with white rice flour. It turned out perfectly, I had JUST enough sugar in the cabinet. Phew! In fact, they were so good that I took them to various friends this morning so I wouldn’t be tempted to eat any more.
Disclaimer: Eating the batter will turn your tongue green.
Enjoy this early St Patrick’s Day treat!
Green Velvet Cupcakes
1 1/4 cups white rice flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dark cocoa powder
1/2 cup buttermilk(1/2 cup milk plus 1/2 teaspoon white vinegar rested for 5 minutes)
3/4 cup extra virgin olive oil
1 large egg, room temperature
1 tablespoon green food coloring
1/2 teaspoon distilled vinegar
1/2 teaspoon vanilla extract
Preheat oven to 350. Mix together dry ingredients. Set aside. Mix together wet ingredients (be careful not to fling green everywhere). Add dry ingredients to wet ingredients and mix until smooth. Divide the batter up into cupcake tins lined with those little papers. I used a mini cupcake tin since that’s all I have papers for, but you could just as easily use a large cupcake tin. I didn’t really time them, I just kept an eye on them and checked with my trusty plastic cocktail sword to see if they were done inside. I’d say about 8 minutes or so. Once the sword came out clean, I took them out. They were rich and moist and delicious. I plan on making these again Tuesday for the party on Wednesday, only with some melted white chocolate drizzled over the top.. yum!