Sham-rockin' a Cupcake!

In honor of St. Patrick’s Day I decided not only to do something with the word ‘shamrock’ in the title, I also wanted to make sure it had a little booze in it. I’ve had my eye on this recipe for a while, but never had an excuse to make it – until this week! These cupcakes were extremely moist, and the crème de menthe gave them a subtle hint if mint that really MADE the cupcake. The cupcake was topped with a white chocolate frosting, which was delicious, but very soft. If the weather had not been so unseasonably warm, it would have been easier to decorate with. Since we are experiencing higher than normal temperatures in Indiana, the frosting wasn’t pipe-able – thus, the excuse I have for a not so beautiful cupcake. Trust me, though….it was DELICIOUS!!

I got this recipe from the Better Homes & Gardens Cupcake magazine, but it is also on their website.

Shamrock Milkshake Cupcakes

For the batter:

4 egg whites

2 c all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 c buttermilk

¼ c crème de menthe

½ c shortening

1 ¾ c sugar

1 tsp vanilla

For the frosting:

1 c butter, softened

6 oz white baking chocolate, shopped

1/3 c whipping cream

1 ½-2 c powdered sugar

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, prep your cupcake pans with liners. In a medium bowl stir together the flour, baking powder, soda, and salt. In another small bowl, or measuring cup, combine the buttermilk and crème de menthe. Set aside.

Preheat oven to 350 degrees. Beat your shortening with a mixer for about 30 seconds. Slowly add sugar, vanilla, and then eggs . Add 1/3 of flour mixture, followed by buttermilk mixture. Repeat, ending with flour mixture. Make sure all is thoroughly combined.

Grab your trusty ice cream scoop and scoop batter into cupcake liners, filling about 2/3 full. Bake cupcakes for 15 minutes, or until tops bounce back when touched. Cool cupcakes in pan for 10 min, then remove to rack to cool completely.

While those cool, make your frosting. Chop up your white chocolate, and put it in your mixer bowl. Bring whipping cream to a simmer, then pour over chopped chocolate and let it sit for 5 min. Once the 5 min passes by, start stirring, until smooth (and all your chocolate has melted.) Let set for another 15 minutes. Gradually beat in butter on medium to high speed, until combined. Slowly add powdered sugar until it reaches your desired consistency. (I added 2 ½ c of powdered sugar and it still never became stiff enough to pipe. Oh well)

Pipe or spread over your cupcakes and dig in!!