Ingredients
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups canola oil
- 1 cup plain yogurt
- 2 tablespoons green food coloring (or red)
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 tablespoon cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn’t overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool before frosting.
Cream Cheese Frosting
* 1 (8-ounce) package cream cheese, room temperature
* 1 stick (1/2 cup) unsalted butter, room temperature
* 3 cups confectioners’ sugar
* 2 teaspoons vanilla extract
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat until completely combined. On low speed, gradually add the confectioners’ sugar 1 cup at a time, then beat at highest speed until thick and creamy. Add the vanilla to the mixture and beat until combined.