St. Patrick’s Cupcakes

Makes 12 to 14 Cupcakes

*1 (16 ounce) box Pound Cake Mix, like Betty Crocker, make cake batter according to directions on box, 2 cups of the batter set aside for green Shamrocks

*Kelly Green Color Paste, small amount, add more until color desired

*Small Deep Shamrock Cookie Cutter, optional

*Cupcake Liners

*1 (9″ X 5″) Bread Pan

*Muffin/Cupcake Pan

*Parchment Paper

*Cooking Spray, such as Pam

*Neon Green Butter Cream Frosting

*Disposable Bag, with end cut to desired size for piping,optional

Directions:

Mix together the pound cake mix as directed.  Remove 2 cups of the batter and color it  green and bake in a parchment covered cooking sprayed bread pan. Set aside the white batter.

Green Batter Shamrocks: 

Bake 350*F.  for 20 minutes or until center springs back when touched.  Allow the green cake to cool and remove the cake and freeze for 20 minutes or until firm, cut out shamrock shapes.

Cupcakes with Shamrock Center: 

Pour a small amount about a tablespoon of the white  batter into each cupcake liner.  Then add shamrocks to the center, cover each shamrock cup with the rest of the batter evenly for 12 cupcakes and bake cupcakes 30 minutes at 350*F.  Allow cupcakes to cool and frost or pipe frosting of cupcakes.

Cool and frost/pipe on frosting with Butter Cream Frosting colored with Neon Green Frosting or desired color.

Butter Cream Frosting:

*1/2 cup Butter, room temperature

*1 and 3/4 cups Powder Sugar, more if needed

*3 to 4 tablespoons half and half, more as needed for piping/frosting

*1 teaspoon Lemon Extract

*2 teaspoon Vanilla Extract

*Pinch of Sea Salt, literally

*3 to 4 drops Neon Food Coloring, as desired

Cream together the butter and sugar with hand mixer on medium speed.   Add lemon, vanilla, food coloring and salt.  Then add slowly in thirds the powder sugar and half and half, alternating. Continue mixing on medium- low-speed until Incorporated. Then on high-speed until light and fluffy.

See St. Patrick’s Chocolate Bark

Enjoy!

Lindy