St. Patrick's Day Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/8 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Chocolate gold coins
  • 2 tbsp Cocoa powder
  • 1 1/2 tbsp Coloring, Green
  • 4 1/2 tbsp Corn starch
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 1 1/2 cups Sugar
  • 1 1/4 tbsp Vanilla

• Dairy

  • 1 1/8 cup Butter
  • 2 tbsp Cream
  • 12 oz Cream cheese
  • 1 1/4 cup Sour cream

Found on garnishandglaze.com

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• 4½ tablespoons corn starch
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup butter, room temperature
• 1½ cups sugar
• 3 eggs, room temperature
• 1¼ cup sour cream
• 1 tablespoon vanilla
• 1½ tablespoons green liquid food coloring
• 12 ounces cream cheese
• 6 tablespoons butter
• 4 cups powdered sugar
• 2-3 tablespoons cream
• ½ teaspoon vanilla
• Sprinkles
• Chocolate gold coins

Directions

• Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
• In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
• Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
• Cream the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.