These are a great sweet treat for St. Patrick’s Day, but they could easily be adapted to any other holiday or occasion. By changing the liqueur and flavoring, you change the cupcake entirely. When adding toppings and enhancements along with frosting, keep them both at a minimum. The taste of the cake itself should always be center stage. I found this little lovely via Better Homes and Gardens. I am not a big mint/chocolate fan, thankfully. Of course I had to taste one, er two for the sake of research. They were better than I thought. Seriously, I had my doubts because they were sinking faster than the Titanic while they were baking.
After reading the recipe multiple times I wasn’t happy with the shortening to sugar ration. Honestly I wasn’t happy about using shortening in the first place; butter is my preferred saturated fat. A half cup of shortening to 1 ¾ cup of sugar just seemed off. The recipe also gave the typical instruction of creaming shortening and sugar until light and fluffy. Ha, that wasn’t happening with that ratio.
Even with the gaping sink hole they didn’t compress to a rubbery texture the way most fallen cakes do. When they cooled it was more like a deep indentation. I politely filled the indentation with Andes Mint chips. Good save!! I made 12 cupcakes in paper liners, 6 in silicone cupcake molds, and a dozen in my mini flower silicone mold pan. I am totally in love with silicone molds these days and just ordered a couple more from eBay.
The cuppies in the paper liners were piped with green and white buttercream and garnished with an Oreo Mint Cookie half.
I filled the silicone cupcake molds a third with batter then sprinkled some Andes Mint chips on top and added more batter. After baking, they cooled in the molds for about ten minutes. I turned them upside down, placed a whole Oreo Mint Cookie on top, and drizzled them with white candy melts.
My adorable flower minis received a dot of green and white buttercream in the center and a few sprinkles of; you guessed it, Andes Mint chips.
Crème de Menthe isn’t something I used all the time, so I have almost a whole bottle. I didn’t want to do the green beer thing so I came up with a fun sipper. Cream soda with a splash of Crème de Menthe. Kind of yummy if I must say so myself. I fought the temptation to add some vodka, but feel free to booze it up real good if you decide to try it. OK, I’m off to the treadmill. I have 9872 desserts I want to make for Easter.
Shamrock Milkshake Cupcakes
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or sour milk*
¼ cup green Crème de Menthe
½ cup shortening
1 ¾ cups sugar
1 teaspoon vanilla
Green food coloring
Allow egg whites to stand at room temperature for 30 minutes. Whole eggs can also be placed in a bowl of warm water for 10-15 minutes to bring to room temperature. Meanwhile, line twenty to twenty-two muffin cups with paper bake cups. The muffin cups could also be lined with silicone baking cups for an easier release. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the crème de menthe. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 20 to 22 (2-1/2 inch) cupcakes.
Frost with your favorite vanilla frosting and decorate with a green tinted frosting, green sprinkles, any green candies, or Oreo Mint Cookies.
Note: If you don’t have buttermilk, place one tablespoon lemon juice or vinegar in a one cup measure. Then fill with milk. Milk will curdle and become sour. These cupcakes are very sweet. The amount of sugar could be reduced by ¼ cup, making the total sugar in the recipe 1 ½ cups.