It's quite funny when you think about it. I married into an Irish family but I don't think Mac and I have ever celebrated St Patricks' Day the entire time we have been together. It has been talked about, but the day seems to come and go and we don't do anything for it. Generally I don't even realise it is St Patrick's Day unless I am in town and see a group of inebriated people in green. Actually next Sunday, 17th March, is St Patrick's Day. In fact, I already know that once again this year I won't be celebrating St Paddy's Day. Instead I'm heading out to enjoy lunch with a group of very un-Irish friends.
Even though we don't celebrate, it doesn't mean I can't play around with green food. That is, food, for which green would not be the normal colour choice. I have wanted to make red velvet cakes forever and a day. I just have never gotten around to it. In fact I have thrown out a few past their due date cartons of buttermilk, just because my good intentions haven't come to fruition.
Therefore in my typical style, why not mess with a recipe that I am yet to even try? This time with buttermilk purchased I was on a mission. Green velvet cakes were born to get into the St Patrick's Day spirit.
They are basically the same as red velvet cakes, except obviously green food colouring is used instead of red. The only other slight change I made was I used green tea powder instead of cocoa, which is used in traditional red velvet recipes.
I decided to use green tea powder to keep the cakes as true a green as possible. Reflecting back, I think you could get away with using cocoa and still end up with lovely green cake. The green tea flavour does get lost, so save your matcha for more delicate dishes which will make the flavour shine.
St Patrick's Day Green Velvet Cakes
- 250 grams plain flour
- 8 teaspoons (2 Tablespoons) green tea powder
- 2 teaspoons baking powder
- 100 grams butter softened
- 200 grams caster sugar
- 4 teaspoon (1 Tablespoon) green food colouring
- 2 teaspoons vanilla extract
- 2 eggs
- 175 ml buttermilk
- 1 teaspoon cider vinegar
- 300 grams icing sugar sifted
- 125 grams cream cheese softened
- 125 grams butter softened
- 1 teaspoon cider vinegar
- green sparkles or sprinkles to decorate
- Preheat oven 170 degrees C and line muffin tins with papers.
- In a medium bowl combine flour, green tea powder and baking powder.
- In a large bowl cream butter and sugar until soft and pale, then beat in food colouring and vanilla.
- The mixture will be a vivid green. Beat in a spoonful of dry ingredients and then one egg. Add some more dry ingredients and then another egg. Then beat in the remainder of the dry ingredients.
- Beat in buttermilk and vinegar.
- Distribute batter between 18 lined muffin tins. Cook for around 20 minutes, test with skewer to see if it comes out clean. These cakes won't go brown, or at least they shouldn't.
- For the icing beat icing sugar, cream cheese, butter and vinegar in a large bowl until smooth.
- Once cakes are cool, cover with icing and decorate.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Do tell dear Belly Rumbles' reader, do you celebrate on St Patrick's Day?