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.
4. Prop the tin foil around the wrapper to make a shamrock shape. You’ll discover here that some of your foil balls might be too big or small and that you may need to reshape them.
5. Let cool for a few minutes in the pan. They’ll hold their shape pretty well. If you make balls instead of ovals, the base of the cupcakes won’t be as skinny as ours. That would probably be better.
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.