I wanted to try this Red Velvet recipe  from the other day again for a few reasons:
- I had green food coloring and figured it would be fun for St. Patrick’s Day.
- Many of you asked if the red velvet cake recipe could be used for cupcakes, so I wanted to find out for you for sure.
- I wanted to try the cooked frosting that a lot of you recommended over the cream cheese version and
- I had all of these…
They just had to be used before another St. Pat’s day passed by.
A little liquid food coloring in green. For the red velvet cake  I used two bottles, but one was enough for the green.
(P.S. This food coloring works much better than the time I tried to use icing colors .)
For the cupcake version I used one cup of oil instead of 1 1/2 to see how it would be with less.
So far so good.
Too good. Man, I never get cupcakes this puffy when I want them.
Look at that. Lucky I guess. Must be the shamrock sprinkles.
The batter was enough for 22 cupcakes, but judging by the tops, I could have filled them slightly less and gotten a full two dozen out.
If you don’t make the frosting right away, just wrap the cupcakes in plastic.
Okay… now for the cooked frosting.
I don’t know quite how I feel about it. It was good. But, I think I’m still a cream cheese  girl at heart.
I used a combination of recipes from the comments on the red velvet post. Thanks Kelly, Shannon, April and all who recommended it. I think I did it right, but you’ll have to tell me before I give a final judgment.
Cooked frosting fans … is it supposed to be more creamy or more light and airy? Mine reminded me of a mousse-like texture and I think I was imaging it to be thicker.
It looked pretty, though.
Here’s the recipe:
1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember which I used for sure.)
1 cup sugar
1 teaspoon vanilla
- Cook milk and flour. (Mine was cooked until pretty thick)
- Cream butter and sugar. Add vanilla and mix until combined.
- Add cooled cooked mixture to creamed mixture and beat until combined.
Enjoy on some green or red velvet cupcakes.
And in case you’re wondering…
It works with cake balls , too… with cooked or cream cheese frosting. Your choice.
You can also whip up some of these no-bake oreo balls  for the occasion.
Happy St. Patrick’s Day a wee bit early.