This weekend Midge wasn’t feeling her best, so we chose to stay in and doing some baking. Even though I do not do much eating of the sweets since my whole30, I do still love baking and decorating cakes, cookies, cakepops, and of course cupcakes. Since we made our St Patrick’s Day Deviled Eggs I was in a “green” kind of mood, so we decided to make some shamrock cupcakes.
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I used my favorite Duncan Hines Blue Velvet cake mix and icing, and in no time we were devouring these little cuties.
St Patrick’s Day Shamrock Cupcakes
- Duncan Hines Blue Velvet Cake Mix
- White icing
- Food Coloring – all colors
- Cupcake liners
- Muffin tin
- glass marbles
- Candy “eyes”
Mix up the Duncan Hines Blue Velvet cake mix according to the instructions on the box. Add in yellow food coloring until batter is green. Place cupcake liners in to muffin tin, and then place three marbles in each one – between the tin and the paper. Be sure to get these as even as possible – you want your “leaves” to be all the same size.
Put cake batter in to a gallon ziplock bag and snip the corner off to make it easy to guide the batter into the three sections of the cupcake liner. You only want to fill them about half full. The batter will rise some and you do not want it to come too far up over the liner as that will distort the shape. If it does though, you can easily trim it – it will never be seen once you add the icing 😉
Bake until completely cooked through – and let cool completely before removing from tin. The little marbles will be very very hot – just let them cool down with the cupcakes. It is important that the cupcakes are completely cooled before going on, or the cake will come off in the icing.
Mix green food coloring in to your white icing until it is the desired green. Put in to ziplock bag or piping bag and pipe on to cupcake in a circular motion. Add candy eyes to one “leaf.” Add a few drops of red and blue food coloring to your green icing to make a charcoal like color and pipe on a quick smile. Voila!