Shamrock Milk Shake Cupcakes

Shamrock Milk Shake Cupcakes

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or sour milk
  • ¼ cup green crème de menthe
  • ½ cup shortening
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla
  • 1 recipe White Chocolate Frosting
  • Green food coloring

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty–two 2 ½ inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt. In a 2- cup glass measuring cup combine buttermilk and crème de menthe, set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, add sugar, about ¼ cup at a time. Beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites. Beat in vanilla. Add egg whites, one at a time. Beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Removed cupcakes from muffin cups. Cool completely on wire racks. Divide White Chocolate frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a separate pastry bag fitted with a large star tip pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers.

White Chocolate Frosting

Allow 1- cup butter, cut up to stand at room temperature for 30 minutes. Meanwhile, place 6 ounces white baking chocolate with cocoa butter, chopped, in a large mixing bowl. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gradually add butter to white chocolate mixture, beating with an electric mixer on medium to high speed until combined. Gradually beat in 1 ½ to 2 cups powder sugar until frosting reaches spreading consistency

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

One thought on “Shamrock Milk Shake Cupcakes

  1. Shreya Dhama March 12, 2019 / 8:19 am

    i am a big cupcake lover..!! these cupcakes looks just gorgeous and delicious. Cant wait to try them!!


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