Shamrock Shake Cupcakes

Shamrock Shake Cupcakes is a lacto ovo vegetarian recipe with 12 servings. One serving contains 443 calories, 4g of protein, and 30g of fat. For 70 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 15290 people were impressed by this recipe. It will be a hit at your st. patrick day event. It is a very affordable recipe for fans of American food. It is brought to you by Brown Eyed Baker. Head to the store and pick up baking powder, granulated sugar, whole milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so excellent. Try Shamrock Shake Cupcakes, Shamrock Shake, and Shamrock shake for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

1¼ teaspoons baking powder

8 ounces cream cheese, at room temperature

2 eggs

½ cup + 2 tablespoons all-purpose flour

½ cup granulated sugar

¾ cup + 2 tablespoons granulated sugar

6 drops green food coloring

2 cups heavy cream

½ teaspoon kosher salt

Green maraschino cherries

1½ teaspoons mint extract (NOT peppermint extract)

Green sanding sugar

½ cup unsalted butter, at room temperature, cut into ½-inch cubes

1 teaspoon vanilla extract

½ cup whole milk

Equipment:

muffin tray

oven

stand mixer

bowl

toothpicks

wire rack

frying pan

whisk

kitchen scale

Cooking instruction summary:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk, vanilla and mint extract, and mix until combined. Add the green food coloring and mix until color is evenly dispersed throughout the batter. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. 4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.5. Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.6. Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with green sanding sugar and top with green maraschino cherries, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.Note: I had a little bit of frosting leftover, and as you can see, I piled it high on each cupcake. I always believe that more is better when it comes to frosting, but if you prefer less, you can scale it down.

 

Step by step:


1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.

2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.

3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk, vanilla and mint extract, and mix until combined.

4. Add the green food coloring and mix until color is evenly dispersed throughout the batter. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed.

5. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

6. Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.

7. Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with green sanding sugar and top with green maraschino cherries, if desired.

8. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.Note: I had a little bit of frosting leftover, and as you can see, I piled it high on each cupcake. I always believe that more is better when it comes to frosting, but if you prefer less, you can scale it down.


Nutrition Information:

Quickview
443k Calories
3g Protein
29g Total Fat
41g Carbs
1% Health Score
Limit These
Calories
443k
22%

Fat
29g
46%

  Saturated Fat
18g
113%

Carbohydrates
41g
14%

  Sugar
36g
40%

Cholesterol
123mg
41%

Sodium
189mg
8%

Alcohol
0.29g
2%

Get Enough Of These
Protein
3g
8%

Vitamin A
1131IU
23%

Phosphorus
104mg
10%

Vitamin B2
0.15mg
9%

Calcium
84mg
8%

Selenium
5µg
8%

Vitamin D
0.81µg
5%

Vitamin E
0.78mg
5%

Folate
17µg
4%

Vitamin B12
0.25µg
4%

Vitamin B1
0.06mg
4%

Vitamin B5
0.4mg
4%

Potassium
132mg
4%

Iron
0.53mg
3%

Zinc
0.39mg
3%

Vitamin K
2µg
3%

Manganese
0.05mg
2%

Magnesium
8mg
2%

Vitamin B3
0.37mg
2%

Vitamin B6
0.04mg
2%

Copper
0.03mg
2%

Fiber
0.31g
1%

covered percent of daily need
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