Shamrock Cakes

Blushing Baker - Shamrock Cakes

How many of you love McDonald’s Shamrock Shakes?  {not raising my hand}  But I love the commercial and I love the idea of them and I have one frind who LOVES Shamrock Shakes.  So this St. Patrick’s Day I decided to make my own version of a Shamrock Cup Cake. I took the semi-homemade route so it was very simple.  They are so good and just barely green so they can be made anytime bu St. Patty’s Day and really any spring day is perfect.  Plus, I found my new favorite frosting!  Cream cheese whipped cream frosting!  It’s light and sweet but not too sweet!  Yum!

Happy St. Patrick’s Day everyone!

 

Shamrock Cakes

Ingredients

For the Cupcakes:

1 Box Vanilla Cake Mix (I used Betty Crocker Favorites Super Moist Golden Vanilla Cake Mix)

Ingredients per back of the box – in my case: 1 Cup of Water, 1/3 Cup of Vegetable Oil, 3 Eggs

1 Cup of Water

1/3 Cup of Vegetable Oil

3 Eggs

1 tsp Vanilla Extract

1-1/2 tsp Mint Extract (Not Peppermint – Pure Mint Extract)

6 Drops of Green Food Coloring

 

For the Frosting:

8 oz. Cream Cheese (room temperature – 1 block)

1/2 Cup Granulated Sugar

1-1/2 tsp Vanilla Extract

2 Cups Heavy Cream

 

Garnish Optional:

Green Decorating Sugar

Blushing Baker - Shamrock Cakes

Directions:

Preheat oven per instructions on cake mix box. Line cupcake pan with liners or prepare your cupcake holders.

Mix box cake, water, oil, eggs, vanilla extract and mint extract until well combined (about 2 minutes) with a metal whisk.  Add 6 drops of green food coloring.  Whisk food coloring in until everything is smooth.

Fill liners one-half to two-thirds full and bake for 15-18 minutes.  The centers should be set and a toothpick comes out clean when inserted into the middle.  Allow to cool in pan for about 5 minutes and then place each cupcake on a cooling rack.  Make sure cupcakes are completely cool before frosting.

Make your frosting: Using a hand or stand mixer, cream the cream cheese, sugar and vanilla extract with the whisk attachment scraping down the sides as necessary.  Whisk for about 3 minutes on medium.  Slowly add in the heavy cream and scrap down the sides again.  Increase speed to medium-high and whip until stiff peaks form – just like whipped cream.

Assemble your cupcakes by piping the frosting onto the cupcakes and sprinkling the green decorating sugar on top.  Must stay refrigerated in an airtight container if not served immediately.

Enjoy!!

Blushing Baker - Shamrock Cakes

Insprired by: Brown Eyed Baker

Shamrock Cakes
 
Prep time
Cook time
Total time
 
Shamrock Cakes - sweet minty vanilla cupcakes with light whipped cream cheese frosting. Perfect for St. Patrick's Day or any spring day!
Author:
Recipe type: Dessert
Serves: 1 hour
Ingredients
  • For the Cupcakes:
  • 1 Box Vanilla Cake Mix
  • 1 Cup of Water
  • ⅓ Cup of Vegetable Oil
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1-1/2 tsp Mint Extract (Not Peppermint)
  • 6 Drops of Green Food Coloring
  • For the Frosting:
  • 8 oz. Cream Cheese (room temperature - 1 block)
  • ½ Cup Granulated Sugar
  • 1-1/2 tsp Vanilla Extract
  • 2 Cups Heavy Cream
  • Garnish Optional:
  • Green Decorating Sugar
Instructions
  1. Preheat oven per instructions on cake mix box. Line cupcake pan with liners or prepare your cupcake holders.
  2. Mix box cake, water, oil, eggs, vanilla extract and mint extract until well combined (about 2 minutes) with a metal whisk.  Add 6 drops of green food coloring.  Whisk food coloring in until everything is smooth.
  3. Fill liners one-half to two-thirds full and bake for 15-18 minutes.  The centers should be set and a toothpick comes out clean when inserted into the middle.  Allow to cool in pan for about 5 minutes and then place each cupcake on a cooling rack.  Make sure cupcakes are completely cool before frosting.
  4. Make your frosting: Using a hand or stand mixer, cream the cream cheese, sugar and vanilla extract with the whisk attachment scraping down the sides as necessary.  Whisk for about 3 minutes on medium.  Slowly add in the heavy cream and scrap down the sides again.  Increase speed to medium-high and whip until stiff peaks form - just like whipped cream.
  5. Assemble your cupcakes by piping the frosting onto the cupcakes and sprinkling the green decorating sugar on top.  Must stay refrigerated in an airtight container if not served immediately.