What better way to celebrate St. Patrick's Day than with a beautiful batch of vanilla cupcakes topped with sweet green icing. Or switch it up and make green cupcakes with white icing.
These cupcakes are from two dozen I made for my son's Grade 5 class to celebrate this special occasion. We are a week early given their upcoming March Break. But really, is it every too early to have a cupcake?! I think NOT.
You can decorate these in so many ways! Chocolate gold coins, edible shamrock toppers, even cute decoration Leprechaun hats come to mind. I used little silver candy balls, finishing sugars and St. Paddy's Day themed hors d'oeuvres picks. HAVE FUN !
Topped with vanilla buttercream
and colored finishing sugar
And this is what happens when your daughter finds them when she arrives home from school !
For the cupcake recipe, I have come to love Chef Ricardo Larivee's cupcake recipe that he uses to make his butterscotch cupcakes though I do alter it somewhat. It is moist and delicious!
WHAT YOU NEED:
CUPCAKES (altered source recipe)
1 3/4 cups unbleached all-purpose flour, sifted
1 teaspoon baking powder
1 pinch salt
3/4 cup unsalted butter at room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs at room temperature
1/2 cup milk at room temperature
1/2 cup full-fat sour cream at room temperature
2 teaspoons green food coloring if you want green cupcakes
This is a standard, creamy and just plain delicious buttercream icing that I use all the time.
1/2 cup unsalted butter at room temperature
2 cups icing sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons light cream (5% is fine)
1 teaspoon green food coloring
PREHEAT oven to 350F
FILL 12 cupcake tins with paper liners. This batter does make more than 12. I can usually get 17 cupcakes in total.
IN SMALL BOWL, SIFT together first 3 ingredients and set aside
IN LARGE BOWL, beat butter with electric hand-mixer still light and fluffy (2-3 min, MED speed)
ADD sugar and mix 1 min MED speed
ADD eggs , one a time, mixing after each to thoroughly combine
ADD vanilla and sour cream, blend til combined
ADD food coloring if you want a green cupcake, mix blend til well combined
SLOWLY add 1/2 flour mixture to batter, mix til just combined
ADD milk to batter, mix til just combined
ADD rest of flour mixture and mix til just combined
FILL tins 1/2 full
BAKE 22 minutes
LET cool in tin 5 min then remove cupcakes and let cool 1/2 hr on cooling rack before icing
WITH electric hand mixer, blend butter 1-2 minutes MED speed
ADD icing sugar and blend 2-3 minutes until fully combined
ADD vanilla extract and cream, blend 1-2 minutes
FOR green icing , add food coloring and blend until uniform in color
FILL PIPING BAG and pipe away. I use a Wilton 1M Swirl tip for the green iced cupcakes and a Wilton 6B tip for the white iced cupcakes.
IMPORTANT: DON'T MISS MY SPRING GIVEAWAY! You could be the lucky winner!
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