Shamrock Mint Cupcakes

'Tis the luck o' the Irish you'll be gettin' when you top cake-mix cupcakes with a simple shamrock design.

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Servings 24

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( 4 ) Ratings

4 Ratings

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ingredients 6
Prep Time 30 min
Total Time 1 hr 50 min

Ingredients

1: box (1 lb 2.25 oz) chocolate fudge cake mix with pudding

: Water, vegetable oil and eggs called for on cake mix box

1: cup creme de menthe or mint baking chips (from 10-oz bag)

1/2: teaspoon peppermint extract

1: container (12 oz) fluffy white whipped frosting

24: large green gumdrops

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Directions

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.
2 Bake 21 to 26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.
3 Stir peppermint extract into frosting until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.

EXPERT TIPS

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Expert Tips

Not enough green for St. Patrick’s Day? Color the frosting with a little green food color.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 280
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 200mg; 200%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 0g 0% Sugars 29g 29% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;