Shamrock Shake Cupcakes

This shamrock-inspired cupcake is the perfect St. Patrick's Day recipe. It offers all the great flavors of the popular fast-food milkshake, but in a cute-as-can-be dessert recipe.

Prep Time:
50 mins
Stand Time:
30 mins
Bake Time:
15 mins
Cool Time:
45 mins
Total Time:
50 mins
Servings:
20
Yield:
20-22 (2-1/2 inch) cupcakes

Ingredients

  • 4 egg whites

  • 2 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup buttermilk or sour milk*

  • ¼ cup green creme de menthe**

  • ½ cup shortening

  • 1 ¾ cup sugar

  • 1 teaspoon vanilla

  • 1 recipe White Chocolate Frosting

  • Green food coloring

White Chocolate Frosting

  • 1 cup butter, softened

  • 6 ounce white baking chocolate with cocoa butter, chopped

  • cup whipping cream

  • 1 ½ cup powdered sugar

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

  1. 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.

    Shamrock Milkshake Cupcakes
    Blaine Moats

*Test Kitchen Tip:

For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

**Test Kitchen Tip:

If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.

Nutrition Facts (per serving)

358 Calories
18g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 358
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 32mg 11%
Sodium 208mg 9%
Total Carbohydrate 43g 16%
Total Sugars 33g
Protein 3g
Calcium 50.5mg 4%
Iron 0.5mg 3%
Potassium 77mg 2%
Fatty acids, total trans 1g
Folate, total 24.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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