chocolate-mint shamrock cupcakes
(1 rating)
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These cup cakes are not only delish but oh so pretty! A must have for St. Patty's day Table
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(1 rating)
yield
24 cupcakes
Ingredients For chocolate-mint shamrock cupcakes
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1 pkg(18-1/4 ounces) chocolate cake mix
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pencil, paper, scissors and waxed paper
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1 clight green candy coating disks
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24chocolate wafers
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2 Tbspcorn syrup, warmed
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gold pearl dust
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2 pkg(4.67 ounces each) mint andes candies, chopped
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1/2 cheavy whipping cream
How To Make chocolate-mint shamrock cupcakes
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1Prepare and bake cake batter according to package directions for cupcakes; cool completely.
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2Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
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3Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
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4Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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