St. Patrick’s Day is a favorite food holiday in our home. Corned beef and cabbage, boiled new potatoes, Irish Soda Bread and all sorts of desserts are on the menu for the day. It is the kids job to decorate our home, so everything is usually plastered with shamrocks. Dessert is always a family project and these shamrock cupcakes are a favorite choice for everyone.
My kids love chocolate and mint, so our Shamrock cupcakes are chocolate with mint filling. While we love celebrating with food, we like to keep things simple. We use our favorite organic chocolate cake mix and the kids are in charge of measuring and stirring. If you don’t like chocolate cake, choose a flavor that would be equally delicious.
I bake our cake in shamrock shaped silicone molds, but don’t worry if you don’t have a mold. All you need is a large shamrock cookie cutter and a sheet pan. Either way, it will be delicious.
Happy Saint Patrick’s Day!
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| Prep Time | 20 minutes |
| Cook Time | 30-35 minutes |
| Servings |
cupcakes
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- 1 recipe Organic chocolate cake or your favorite flavor
- 2 sticks Organic butter unsalted, room temperature
- 3-4 Cup Organic powdered sugar
- 1 tsp Organic mint pure extract
- 1 pinch Organic salt
- 2-4 Tbsp Organic milk non dairy works well
- 1-3 drops Organic green food coloring
Ingredients
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- Put together your favorite chocolate cake recipe, according to its directions.
- If you are using a silicone mold, spray your mold with cooking spray very well. Once sprayed, turn your mold upside down on a paper towel to allow any extra spray to drip out. Fill molds 3/4 full with cake batter. Place molds on a baking sheet and fill 3/4 full. Bake cake, according to mix directions, until a tester comes out clean. Place on a cooling rack and allow to cool.
- If using a sheet pan, spray a 9 x 13 pan with cooking spray and line with parchment paper before filling. Bake, according to the mix directions, until a tester inserted in the middle comes out clean. Allow to cool.
- When cool, remove cake from molds and slice in half. If using a sheet pan, using a shamrock shape cookie cutter cut shamrocks from cake. Slice shamrock cakes in half horizontally.
- Prepare frosting: In a stand mixer, place unsalted, room temperature butter in bowl. Mix on medium speed until light and fluffy. Scrape the bowl.
- With mixer on low, slowly add 3 cups of powdered sugar in small amounts, allowing sugar to blend with butter between additions. Scrape the bowl after each addition.
- Add the pinch of salt, one teaspoon of mint extract and one tablespoon of milk and green food coloring. Blend until well incorporated. Scrape bowl.
- Add another tablespoon of milk. Blend on medium until well incorporated. If needed, add more milk until frosting reaches your desired consistency.
- Pipe or spoon frosting on bottom layer of shamrocks. Place top layer onto buttercream filling. Thinly ice top layer and decorate with green piping or sprinkles as desired.
- Enjoy.
If you used silicone molds, these will store nicely on your countertop, covered for 2-3 days. If you use a cookie cutter for your shamrock shape, refrigerate, lightly covered with plastic wrap.
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