St. Patrick’s Day Cupcakes
Happy St. Patrick’s Day!
Read more here about the story of St. Patrick.
Get our full Irish Menu here.
Perhaps you are in the mood for some Beef and Barley soup?
Or whip up a quick Reuben sandwich.
And don’t forget the green with this festive snack.
I made these festive green frosted cupcakes with buttercream frosting (the only part that is homemade is the frosting). The cake is just a boxed recipe, so don’t let that fool you. I used Rolos for the pot of gold and some sour rainbow air-heads for the ribbon of rainbow. It didn’t take long for the kids to figure out which holiday these were for. These cupcakes fun and are surprisingly simple. I use this frosting as my go-to for most all cakes and frostings. It comes from Jenny Cookies website for her sugar cookies and frosting.
Buttercream Frosting
Ingredients
- 1 c. unsalted butter 2 sticks
- 1 c. vegetable shortening
- 2 lbs. powdered sugar
- 2 t. clear vanilla extract
- 3 T. milk
Instructions
- Combine the butter and shortening together in a bowl of an electric mixer, using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
- Add half of the powdered sugar and continue beating on low speed for additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining powdered sugar, vanilla, and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring desired at this time, and beat on low until light and fluffy.
- Use immediately or store in air-tight container for up to 30 days.
What did you use for the “gold” in the Rolo pot? I think these are so cute; I’d like to make them for my grandkids.
Thanks