Shamrock Cup Cakes made easy
I found this on facebook where it was shared from ~familyfun.go.com
Place paper liners in 32 standard muffin cups, then fill each halfway with the batter.
For each cupcake, roll three balls of foil (ours were 2/3 inch in diameter) and insert them evenly around the perimeter between the liner and the tin, as shown.
Bake the cupcakes for a few minutes less than the package suggests (because there's less batter per cup than usual), or until a toothpick comes out clean.
Allow the cupcakes to cool, then remove them from the tin.
Cover each with green frosting (our ratio was 1 teaspoon of green food coloring to one 16-ounce can of white frosting).
Use a toothpick to draw leaf veins, and insert a 2-inch-long piece of green licorice for a stem.