3.16.2011

shamrock cupcakes

happy st. patrick's day! how about some minty green cupcakes. we made these cupcakes to celebrate and had my husband take them to work.
original recipe found here
i changed it a tiny bit for what worked for me.

Creme de Menthe Cupcakes
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk or sour milk
1/4 cup green creme de menthe OR 1/4 cup milk, 1 tsp. mint extract, green food coloring 
1/2 cup shortening
1-3/4 cups sugar
1 tsp vanilla

Allow egg whites to stand at room temperature for 30 minutes.  Preheat oven to 350. 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.
In a large mixing bowl beat shortening with an electric mixer for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Beat in vanilla. Add egg whites, one at a time, beating well after each addition.  Add flour mixture and buttermilk mixture to shortening mixture, alternating each,  beating on low speed after each addition just until mixture is combined.
Spoon batter into muffin cups filling 2/3 full.  Makes about 20-24. 
Bake for 12 to 16 minutes or almost barely starting to brown. Cool cupcakes completely.

White Chocolate Frosting
1 cup butter (room temperature)
6 oz. white chocolate baking squares, chopped
1/3 cup whipping cream
3 cups powdered sugar
Place white chocolate in 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.
Beat butter into melted white chocolate mixture with an electric mixer on medium to high speed until smooth. Gradually add powdered sugar until frosting reaches desired consistency.   Pipe or spoon onto cupcakes.  decorate as desired!

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