Monday, March 19, 2012

Shamrock Shake Cupcakes

Happy 2 Days after St. Patrick's Day!

Saturday morning at DFH
Since I had already made Irish Car Bomb Cupcakes and Wicked Cupcakes (Mint/Chocolate) and Thin Mint Cupcakes, I knew I had already made cupcakes perfect for St. Patty's Day.  However, I still wanted to make cupcakes to bring to Dogfish on St. Patrick's Day that I hadn't made before.  And when I saw the recipe on Pinterest, I knew that Shamrock Shake Cupcakes were the way to go.   Milkshakes are by far my favorite dessert (or part of a Wawa breakfast...) and especially those from McDonald's!   And the days in February and March where I can get a Shamrock shake almost make up for the fact that DC doesn't have Coffee milkshakes!  Anyway, I was pretty pumped to try these cupcakes out!


I made a few mistakes in these cupcakes.  

#1 was waiting until the last minute.  I started baking these on Friday night when I needed them to bring to Dogfish on Saturday morning for Kegs & Eggs.  Because of this, I was tired and felt rushed and that combination is the absolute worst for making cupcakes!   

#2 was not doing more research.  I saw the cupcake and pinterest and assumed that it was this novel idea and this was the only recipe ever.  Nope.  I wish i had done more research as I wasn't 100% satisfied with this recipe and should have done more research before committing!


#3 I forgot to set a timer so I think I might have slightly overcooked them


The cupcakes themselves were fine, I just wish that I had realized sooner they were a shortening based cupcake.  While that's normally fine, I was dissatisfied with the aftertaste of the shortening flavor.  However, it went away once I put the icing on.    The icing was another story entirely.   I tried to follow the recipe online but it ended up looking like a mess

This is not icing!
I ended up finding another recipe for white chocolate frosting and it was fine.  The one issue is that since I had already attempted the other frosting twice, my ingredients were diminished and I had to pick and choose my recipe.   I think by choosing a recipe designed for icing brownies, i got the 'heavier' frosting than I really wanted. I just wish the icing was more "whipped creamy" then "buttercreamy", but the flavor was there.  And when you coupled it with the creme de menthe cupcakes I will be the first to admit it actually tasted like a shamrock shake.    And normally I wouldn't say this, but they were way better the next day then they were that night.  I can't tell you why, but I was definitely pleased with that.  At first I was almost embarrassed to walk into Dogfish with them (and no, not because I was at a bar at 9am-- kegs and eggs!) but when they had a positive reception, I was happy.


And probably the best part of the day was finally getting to try out a trick I saw on my favorite blog Annie's Eats.  I don't normally use cake boxes to transport my cakes, but I knew I wanted them for the cupcake competition  next weekend and so I should try them out.  Plus, it would be so much easier to leave the box at DF and not have to worry about picking it up!  So this trick was great.  All I did was melt a few (like 1/4 cup or less) chocolate chips and put them in a small Ziploc.  I then cut a whole in the corner and placed a small drop of the melted chocolate every place that I wanted the cupcake to be. It worked great to hold the cupcakes in place, especially since we had to walk to DF that day!   Overall I could not have been more pleased with the success of this tip and I will definitely be doing it again next weekend!




So while I wish I had put a little more effort into the cupcakes, I will consider this a success now that I have a new trick to make transporting cupcakes easier.

Shamrock Shake Cupcakes
Makes 22

  • 4 egg whites
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/3 cup green creme de menthe
  • 1/2 cup shortening
  • 1- 3/4 cup sugar
  • 1 tsp vanilla
  1. Allow egg whites to stand at room temperature for 30 minutes. 
  2. Meanwhile, preheat oven to 350 and line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. 
  3. 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.
  4. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. 
  5. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy.
  6. Beat in vanilla.
  7. Add egg whites, one at a time, beating well after each addition. 
  8. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
  9. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  10.  Bake for 15 to 18 minutes or until tops spring back when lightly touched.  Cool completely on wire racks.
White Chocolate Frosting
  • 3/4 cup (12 tbsp) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1-1/2 tsp pure vanilla extract
  •  6 oz white chocolate chips melted (I use white chocolate bark cause its easier to melt)
  • 1/4 cup heavy cream
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla.  
  2. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. 
  3. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.  
  4. Add in the melted white chocolate and beat on medium speed until incorporated. 
  5.  With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
  6.  Ice and decorate your cupcakes as desired


Cupcake idea and recipe adapted from Better Homes & Garden
Icing adapted from Smells Like Home

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