St. Patrick’s Day is coming. This is a holiday I get behind 120%. There are no family obligations and it’s all about eating simple, Irish food like beef stew and soda bread. Also, let us not forget the Guinness, Bailey’s, Magners, Jameson, and green beers. Really, all food that is green is king this time of year.
Best of all, St. Patrick’s Day serves as an excellent excuse to go out with friends and wear your favorite green shirt!
I adore shamrock shakes. Growing up in the Midwest I took shamrock shakes for granted, they just appeared every March and I could drink one at my leisure. Up until last year in New York they were not even heard of and a few years ago I was calling McDonald’s looking for one when rumors of shamrock shakes were blowing up the internet.
This St. Patrick’s Day season I have yet to have a shamrock shake. I’m still unsure of my stomach after the month of veganism and I worry about the affects of a milkshake in my belly. This week I must obtain one.
St. Patrick’s Day season always starts with the parade and party in Rockaway. This year I brought these cupcakes. They were perfectly moist with a hint of mint flavor. Shamrock shake cupcakes are quick to prepare and are lovely to present for any St. Patrick’s Day party. The green and white swirl really takes cake, pardon the pun! If you want a more detailed explanation of the frosting technique, visit this post.
One Year Ago – Fudge Stripe Cookies
Shamrock Shake Cupcakes
Adapted from Better Homes & Gardens
Yield – 21 cupcakes
4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup creme de menthe
squirt of green gel food coloring, Americolor leaf green
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
- Separate the egg whites and allow them to come to room temperature. Preheat the oven to 350 F.
- Sift together the flour, powder, soda, and salt. Set aside.
- Mix together the buttermilk, creme de menthe, and green food coloring. Also set aside.
- Mix the shortening in the bowl of a stand mixer with a paddle attachment for about 30 seconds. Add the sugar and beat until well combined on low speed at first and then on high speed.
- Beat in the vanilla and the egg whites one at a time. Scrape the bowl as needed.
- On low speed beat in the flour mixture in three batches with the buttermilk in between until just combined.
- Use a standard ice cream scoop to portion the batter into lined cupcake tins.
- Bake for 15 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
White Chocolate Minty Frosting
6 ounces white chocolate
1/3 cup whipping cream
1 cup (2 sticks) unsalted butter, room temperature
pinch of salt
2 cups powdered sugar
5 tablespoons creme de menthe
- Melt the white chocolate by placing the white chocolate in a small bowl. Heat the cream until simmering and pour over the chocolate. Let sit for about 3 minutes and then stir until all the chocolate is melted. Let cool for about 10-15 minutes.
- In the bowl of a stand mixer with a paddle attachment, beat the butter for about 3 minutes until light and creamy. Beat in the melted chocolate and the salt.
- Add in the the powdered sugar 1/2 cup at a time on low speed. Scrape the bowl as needed and turn on high speed to make the frosting light and fluffy. Beat in the creme de menthe.
- Divide the frosting in half and add green food coloring to one half. Stir to combine.
- Add the white frosting to one disposable piping bag so it is about half full. Lay flat. Repeat with the green frosting in another disposable piping bag.
- Place the bags together in a larger piping bag with a star tip. Twist together and pipe on top of each cupcake.