Shamrock Mint Cupcakes
'Tis the luck o' the Irish you'll be
gettin' when you top cake-mix cupcakes with a simple shamrock design.
Makes 24 cupcakes
Prep Time: 30 min.
Start to Finish: 1 hr 50 min.
- 1 box (1 lb 2.25 oz) chocolate fudge cake
mix with pudding
- Water, vegetable oil and eggs called for
on cake mix box
- 1 cup crème de menthe or mint baking
chips (from 10-ounces bag)
- 1/2 teaspoon peppermint extract
- 1 container (12 ounces) fluffy white whipped
- 24 large green gumdrops
Preheat oven to 350°F. Place paper
baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil
and eggs with electric mixer on low speed 30 seconds; beat on medium speed
2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups,
filling each 3/4 full.
Bake for 21 to 26 minutes or until toothpick
inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool
completely, about 45 minutes.
Stir peppermint extract into frosting
until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop
into 4 slices. Place 3 rounds on cupcake to make
shamrock leaves; press remaining round into thin strip and place below
leaves for stem.
High Altitude (3500-6500 ft): Follow
High Altitude cake mix directions for cupcakes.