Wednesday, March 16, 2011

Shamrock Shake Cupcakes

My co-worker’s birthday was on the 15th, so in honor of his special day and St. Patrick’s Day, I decided to bake shamrock shake cupcakes.
Most bakers opt to bake Irish car bomb cupcakes during this holiday…but shamrock shake cupcakes were much more fitting for this individual and occasion.
 

Every St. Patrick’s day for the past 4 years he (my coworker) states that he intends to find a McDonald's during his lunch break, to buy the infamous shamrock shake…and every year…he does not!...An example of good work ethic? Or the decision to avoid LA lunch time traffic?
Either way, I thought it best to attempt to bring the shake to him on his birthday!..2 dozen of them to be exact!


I myself have never had a shamrock shake, but the office boys tell me the cupcakes were delicious and tasted just like the shake itself.
Also, in an effort to get rid of some of my Girl Scout cookies, I added crushed up thin mints to the frosting.

You will also notice that yes..I still need to work on my frosting skills...but regardless these are a minty delight!


Shamrock Shake Cupcakes
(Makes 2 dozen cupcakes)
1 1/2 cups self-rising flour (if you don't have any, you can make your own)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1/2 teaspoon vanilla extract

2 teaspoons mint extract  
few drops of green food coloring

Preheat oven to 350 degrees. Combine flours in a large bowl.
In a stand mixer, cream butter and sugar, beat 3 minutes. Add eggs, one at a time, beating well after each addition.
Add flour in three parts, alternating with the milk/extracts in two.
Add food coloring until fully incorporated, but don't over mix- a drop or two will do for a light green color.
Pour into baking cups.
Bake 20-25 minutes.


For the frosting:
2 sticks unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp mint extract
a few drops green food coloring


Cream butter, 4 cups sugar, milk, and mint. Add more sugar to reach desired consistency. Add food coloring until fully incorporated. 
 
 

 


 

3 comments:

Tommy said...

those are so cute! I love the idea of using thin mints!

M.E. said...

why thank you!

Sally said...

Makin' em for dessert tonight - I bought some Ghirardelli thin mints thought I'd chop them up and put in cupcakes - I'll let you know how it turns out
XO Mom