Shamrock Shake Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 3/4 cup Cake flour
  • 1 Food coloring, green
  • 3 tsp Mint extract
  • 1 tsp Salt
  • 2 tsp Vanilla extract
  • 2 tbsp White chocolate instant pudding mix
  • 1 3/4 cup White sugar

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 1 pint Heavy whipping cream

Found on bakingbeauty.net

Description

Ingredients

• For the Shamrock Shake Cupcakes
• 1¾ Cup Cake Flour
• 1¼ Cup All Purpose Flour
• 2½ Teaspoon Baking Powder
• 1 Teaspoon Salt
• 1¾ Cup White Sugar
• 1 Cup Butter, Softened
• 4 Eggs
• 1 Cup Buttermilk
• 2 Teaspoon Vanilla Extract
• 3 Teaspoons Mint Extract
• Green Food Coloring, If Desired
• For the Whipped Cream Topping
• Whipped Cream Mousse:
• 1 Pint Heavy Whipping Cream
• 2 Tablespoons White Chocolate Instant Pudding Mix

Directions

• For the Shamrock Shake Cupcakes
• Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
• In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk, then eggs one at a time until just combined.
• Stir in vanilla, mint extract, baking powder,and salt.
• Gradually stir in flours a little at a time until just combined. Do not over mix.
• Stir in green food coloring, if desired.
• Fill cupcake liners ~3/4 of the way full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
• For the Whipped Cream Topping
• Using an ice cold bowl/whisk to whip cream and white chocolate pudding mix until stiff peaks form.
• Spread or pipe onto cupcakes. Top with maraschino cherries if desired.