St.
Patrick’s Day is infamously known for being the biggest drinking holiday of the
year. Even if you aren’t Irish, it is customary to be decked out in green and
chug a good amount of green beer from the moment you wake up until the moment
you pass out.
As
I’ve said before, I love to bake for my co-workers at the steakhouse I work at.
This year, unfortunately, I had the luck to be scheduled on St. Patrick’s Day,
so no green festivities for me. However, I stumbled upon a recipe for Shamrock
Shake Cupcakes one day at my internship.
For
those who don’t know, Shamrock Shakes are green milkshakes, made famous
primarily by McDonald’s during the month of March, that have a refreshing mint
and vanilla flavor. Instantaneously, I decided to make these cupcakes for my
co-workers that were in the same boat I was.
Shamrock Milkshake Cupcakes (yields 22 cupcakes)
Ingredients
4 egg whites
2 cups
all-purpose flour
1 teaspoon
baking powder
½ teaspoon
baking soda
½ teaspoon salt
1 cup buttermilk
or sour milk
¼ cup green crème
de menthe
½ cup shortening
1 ¾ cups sugar
1 teaspoon
vanilla
1 recipe White
Chocolate Frosting
Green
food coloring
Directions
1.
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line
twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium
bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup
glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
2.
Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an
electric mixer on medium to high speed for 30 seconds. Gradually add sugar,
about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat
in vanilla. Add egg whites, one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk mixture to shortening mixture, beating
on low speed after each addition just until mixture is combined.
3.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use
the back of a spoon to smooth out batter in cups.
4.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool
cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from
muffin cups. Cool completely on wire racks.
5.
Divide White Chocolate Frosting between two bowls. Tint one portion with green
food coloring. Spoon each frosting into a pastry bag fitted with a large star
tip. Pipe white and green frostings onto tops of cupcakes to resemble four-leaf
clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.
White Chocolate Frosting (yields 3 ½ cups)
Ingredients
1 cup butter,
softened
6 ounces white
baking chocolate with cocoa butter, chopped
1/3 cup whipping
cream
1 ½ - 2 cups
powdered sugar
Directions
Place white
baking chocolate in a large mixing bowl; set aside. In a small saucepan heat
whipping cream just until simmering. Pour over white baking chocolate; let
stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
Gradually beat butter into melted white chocolate mixture with an electric
mixer on medium to high speed, beating until combined. Gradually beat in
powdered sugar until frosting reaches piping or spreading consistency. Makes
3-1/2 cups.
I
have to say; these cupcakes tasted exactly like the Shamrock Shakes from
McDonald’s that everyone loves so much. With just the tiniest bit of crème de
menthe to add the minty flavor and green glow, it is a simple and sweet way to
get into the Irish spirit.
*Recipe Compliments of Better Homes and Gardens (http://www.bhg.com/recipe/cupcakes/shamrock-milkshake-cupcakes/)
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