Happy (belated) St. Patrick’s Day everyone! One of my favorite ways to celebrate St. Patty’s Day is with a delicious, ever-elusive
Shamrock Shake from McDonald’s. Have you tried one? They’re so perfectly minty and refreshing, and only available around St. Patrick’s Day. I wanted to recreate my favorite shake as a cupcake, so here’s what I came up with (recipe follows).
I had originally seen
this recipe from Better Homes & Gardens, but couldn’t find buttermilk at my grocery store.
Seriously? What grocery store runs out of buttermilk? Mine, apparently. So I ended up changing the recipe quite a bit. Here’s my variation:
For the Cupcakes (makes 24):
• 1 box white cake mix
• 1 cup milk
• 4 egg whites (as called for on box)
• 1/3 cup vegetable oil (as called for on box)
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• Green food coloring
- Preheat oven to 350°. Line muffin tins with paper baking cups.
- Combine cake mix, milk, egg whites, and oil in large mixing bowl. Mix on low speed until just combined.
- Add vanilla, peppermint extracts, and food coloring. Beat on medium speed for 2 minutes.
- Spoon batter into muffin cups, filling each about 2/3 full.
- Bake for 19 - 23 minutes, until a toothpick inserted in the center comes out clean. Cool cupcakes completely.
- Using an angled spatula, spread mint frosting evenly over each cupcake. If possible, refrigerate cupcakes to set frosting before piping white.
- Using a piping bag fitted with a 1M swirl tip, pipe white frosting on each cupcake. To create the “whipped cream” look, hold bag straight up and down over cupcake and squeeze frosting onto center wiggling slightly.
- If desired, top with disco dust or sprinkles and small straws.
- Finished cupcakes should be refrigerated and can be served chilled or at room temperature.
For the White Chocolate Frosting (adapted from BH&G):
• 8 oz. white chocolate with cocoa butter, chopped
• 1/2 cup heavy whipping cream
• 1 and 1/2 cup butter (3 sticks)
• 4 cups confectioner's sugar
• 1/4 tsp peppermint extract
• 1/4 tsp vanilla extract
• Green food coloring
- Cut butter into small pieces and let stand at room temperature for 30 minutes.
- Chop white chocolate into small pieces and place in large mixing bowl.
- In a small saucepan, warm whipping cream on low heat until just simmering.
- Pour whipping cream over white chocolate and let sit without stirring for 5 minutes.
- Stir chocolate and whipping cream until chocolate is fully melted and mixture is smooth. Let sit for 15 minutes.
- Using an electric mixer on medium speed, gradually beat in butter until fully incorporate.
- Beat in powdered sugar 1/2 cup at a time, until frosting reaches piping / spreading consistency.
- Spoon approximately 2/3 of frosting into a piping bag fitted with 1M swirl tip, leaving remaining frosting in mixing bowl.
- To remaining frosting add ¼ tsp peppermint and vanilla extracts and several drops green food coloring. Beat until well mixed.
- If frosting seems too loose, refrigerate for a short time in order to reach piping consistency.
The cupcakes had just the right amount of minty flavor and were a big hit at the office. I really enjoyed them and hope you guys do too!