Happy St. Patrick’s Day to everyone! I hope you have a wonderful and lucky day! What do you think of my Butter Mint, Green Swirl Cupcakes with Bailey’s Irish Creme Whipped Cream Frosting and Chocolate Drizzle?! It is a mouthful, isn’t it? But then, so are these cupcakes! I made them to celebrate the day, and to share with you!
St. Patrick’s Favorite Cupcakes
1 box Duncan Hines Butter Recipe Cake Mix
1/2 cup Water
3 Eggs
7 tablespoons Butter, softened
1/2 teaspoon Mint Flavoring
Green Decorating Color
1 Cup Heavy Whipping Cream
1/2 cup Confectioner’s Sugar
1/2 cup Coffee Mate Bailey’s Irish Creme Coffee Flavoring
1/4 cup Hershey’s Milk Chocolate Baking Melts
Shamrock Sprinkles
Preheat your oven to 350 degrees.
Mix the cake mix by adding the mix, water, eggs, and butter.
Add mint flavoring.
Take a 1/2 cup of batter and place it in another bowl.
Drop some color into the bowl and mix together until
your desired color is obtained.
Place your white batter in your cupcake holders,
then top each with a large dollop of green batter.
Swirl together with a toothpick or long skewer.
Bake in the oven for 18-20 minutes.
Meanwhile, melt the baking melts in a double boiler.
As the melts are melting, make your whipped cream.
Place the heavy whipping cream in a large bowl.
Add the coffee creamer.
Start mixing on medium for 2 minutes.
Add the confectioner’s sugar and turn the speed to
high. Mix until it develops medium to stiff peaks.
Use a pastry bag and a decorating tip to decorate
the tops of your cupcakes. I used a Wilton tip 1M.
Refrigerate the cupcakes so they are cold
when you add the chocolate drizzle.
Your chocolate should be melted by now. Use
a fork to drizzle the tops of the cupcakes with the chocolate.
Top with shamrock mix from Wilton.
Here is the inside of the cupcake to see the green color.
Be sure to refrigerate these because of the whipping cream.
Thank you for joining me and sharing
St. Patrick’s Day with me.
Here are some other cupcakes you might enjoy!
