Green Velvet Cupcakes, anyone?
In stock was, literally, the one last drop of green food color.
The resulting color was, to be kind, a murky greenish brown, or, as The Son called it, "Swamp."
My unwavering belief is that Cream Cheese Frosting with a smattering of sprinkles will always cover a multitude of sins.
Green Velvet Cupcakes
adapted from a NY Times recipe for Red Velvet Cake
3 1/2 c. cake flour
1/2 c. unsweetened cocoa
1 1/2 t. salt
1 3/4 c. canola oil
2 c. sugar
1/2 bottle green food coloring
1 1/2 t. vanilla
1 1/4 c. buttermilk
2 t. baking soda
2 1/2 t. white vinegar
Preheat oven to 350º. Line 3 round 9-inch pans with parchment, then grease.
Whisk the flour, cocoa and salt in a bowl. Set aside.
With an electric mixer, combine the oil and sugar. Beat at medium speed. Add eggs one at a time. On low, slowly add the food coloring. Add the vanilla. Alternating with the buttermilk, add the flour mixture in two batches. Scrape down the bowl and beat just long enough to combine.
Place the baking soda in a small dish and stir in the vinegar. Mix into the batter.
Divide the batter among the pans. Place in the oven and bake until the tester comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes, then remove from the pans.
n.b. I halved the recipe (and the frosting recipe) to make approximately four dozen mini muffins.
Cream Cheese Frosting
16 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1 t. vanilla
2 cups powdered sugar
With an electric mixer, cream together the cream cheese and butter, until no lumps are visible. Add the vanilla, then slowly add the powdered sugar until well incorporated.