Shamrock Cupcakes for St. Patrick’s Day
I am not sure why I made shamrock cupcakes. It must have been because I was craving frosting. However, I’m not going to lie and tell you that they were worth the effort. Check it out.
1. Make your favorite cupcake recipe. Mine happens to be buttercream frosting on top of banana crunch muffins/cupcakes.
2. Take little squares of tin foil (maybe 4″x4″) and roll them into balls. Since La Jolla Girl was helping, they turned into ovals. She kept complaining that the foil was sharp. You’ll need 36 of these.
3. Insert cupcake wrappers into a cupcake pan. Pour in a bit less batter than your recipe would normally call for. Because you’ll be supporting the wrappers with foil, it doesn’t matter if your 3 year old makes a mess of things.
6. Make green frosting and frost. This is where it gets tricky. I had trouble compensating for the fact that the shamrocks didn’t bake in perfect form. So I had to frost perfect “circles” on top of the cupcakes. That was hard. Here’s a tip: wait for the frosting to set and then dab it with your finger to shape it. Or if your frosting is sticky, you can try it with a teeny tiny bit of cornstarch.
7. Use a toothpick to make the clover lines. Cut little pieces of green Twizzlers or similar to make the stem.
Also see Shamrock cookies made with chocolate chips and green M&Ms.