As a family, we love celebrating St. Patrick’s Day. We wear green, decorate the house green, eat green food and of course, we have to have a green dessert, like these shamrock cupcakes.
Chocolate and mint are a great combination and fit perfectly into our green colored day. Of course, if you don’t like chocolate cake, just use your favorite flavor. We like to keep our celebration simple, but full of fun, so we use a boxed cake mix and let the kids be in charge of measuring and mixing. Messy, but they have a blast!
We baked our cake mix in shamrock shaped silicone molds. But don’t worry if you don’t have molds, you can bake the cake in a sheet pan and use a large shamrock cookie cutter to cut out your shamrock shapes.
Either way, it will be delicious. Happy Saint Patrick’s Day!
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| Prep Time | 20 minutes |
| Cook Time | 30-35 minutes |
| Servings |
cupcakes
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- 1 recipe chocolate cake or favorite flavor, vegetarian
- 2 sticks butter unsalted, room temperature or butter substitute
- 3-4 Cup powdered sugar
- 1 tsp mint pure extract
- 1 pinch salt
- 2-4 Tbsp non-dairy milk I use unflavored cashew milk
- 1-3 drops green food coloring vegan
Ingredients
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- Following your cake directions, prepare your cake mix.
- If using Silicone Mold(s): Spray your mold(s) with cooking spray well. Once sprayed, turn your mold upside down on a paper towel to allow any extra spray to drip out. Place mold(s) on a baking sheet and fill 3/4 full.
- If using a Sheet Pan: Spray a 9 x 13 pan with cooking spray and line with parchment paper before filling.
- According to cake directions, bake cake until a tester comes out clean. Place on a cooling rack and allow to cool.
- When cool, remove cake from molds and slice in half horizontally. If using a sheet pan, using a shamrock shape cookie cutter to cut shamrock shapes from cake. Slice each shamrock in half horizontally.
- Prepare frosting: In a stand mixer, place unsalted, room temperature butter or butter substitute in bowl. Mix on medium speed until light and fluffy. Scrape the bowl.
- With mixer on low, slowly add 3 cups of powdered sugar in small amounts, allowing sugar to blend completely with butter between additions. Scrape the bowl after each addition.
- Add the pinch of salt, one teaspoon of mint extract, one tablespoon of milk and green food coloring. Blend until well incorporated. Scrape bowl.
- Add another tablespoon of milk. Blend on medium until well incorporated. If needed, add more milk until frosting reaches your desired consistency.
- Pipe or spoon frosting on bottom layer of shamrocks. Place top layer onto buttercream filling. Thinly ice top layer and decorate with green piping or sprinkles as desired.
- Enjoy.
If you used silicone molds, these will store nicely on your countertop, covered for 2-3 days. If you used a cookie cutter for your shamrock shape, refrigerate, lightly covered with plastic wrap.
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