The theme of green cupcakes continues with the latest addition to my green cupcake collection - the Shamrock Shake cupcake.
The Shamrock shake is only available for a limited time at McDonald's restaurants and it's arguably one of the most delicious milkshakes ever to be created. By far the best thing on the menu at McDonald's this month. (Just my humble opinion of course.)
Since I'm not a huge fan of milkshakes but I love the flavor of the Shamrock shake - I decided to convert the famous seasonal shake into a cupcake.
Turns out I wasn't the first to come up with the idea for a Shamrock Shake cupcake. BrownEyedBaker.com has a great recipe on her website that I used as inspiration for my very own Shamrock shake cupcake.
Shamrock Shake Cupcakes
¾ cup + 2 tablespoons cake flour
½ cup + 2 tablespoons all-purpose flour
¾ cup + 2 tablespoons granulated sugar
1¼ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, at room temperature, cut into ½-inch cubes
½ cup whole milk
1 teaspoon vanilla extract
1 teaspoon mint extract
6 drops green food coloring
Combine cake flour, flour, sugar, baking powder and salt in bowl of standing mixer. Add butter and beat with flat beater until coarse crumbs form.
Beat in eggs.
Beat in milk, vanilla, mint and green food coloring.
Scoop into a cupcake pan lined with paper cupcake liners.
Bake 25 minutes at 350. (For jumbo size cupcakes.)
Frost with cream cheese frosting - tinted green of course - and decorate with a few green pearls.
I certainly do not wish to take any business away from any restaurant BUT if you want an alternative to a cold Shamrock shake - a Shamrock cupcake is the way to go. Sometimes it's just a little too chilly in March to enjoy a milkshake. Either way really - cupcake or shake - you can't go wrong.
If I didn't know any better - I'd think that the Girl Scouts have been hiding their cookies from me this year. I have been intentionally searching for Girl Scouts with cookies to sell every time that I leave the house and I have seen absolutely none - zilch - zero. Which means - there are no thin mints in this house!!! (A tragedy of epic proportions.)
I got tired of waiting for my box of thin mints and I finally broke down and bought a bag of the first cousin to the thin mint - Keebler's Grasshopper cookies. They really are quite yummy and they make an excellent addition to this incredible Grasshopper cupcake. If you were lucky enough to find a box of Girl Scout thin mints this season, you can use those in the recipe as well.
1 batch of your favorite chocolate cake batter
26 Grasshopper (or Thin Mint) cookies
1 batch of peppermint ganache
1 recipe peppermint buttercream
Prepare a batch of chocolate cupcake batter. (Enough for 12 jumbo sized cupcakes.)
Place one cookie in the bottom of each cupcake liner.
Pour batter on top of cookie and bake 25 minutes at 350.
Cut a hole in the center of each cupcake.
Fill with mint ganache.
Pipe peppermint buttercream over cupcake. Crush 2 cookies and sprinkle crumbs over buttercream. Top with another grasshopper (or thin mint) cookie.
These ought to hold me over until I can find a Girl Scout willing to sell me a box of thin mints. :)
I don't know about your house but around here, as soon as March 1st rolls around - everything starts to turn green.
The pancakes - the bread - the eggs - and especially the dessert.
I've already made my green velvet cupcakes and my cherry limeade cupcakes but I have a few more green surprises up my sleeve for later this month. (Shamrock shake cupcakes, anyone?) My newest addition to my green cupcake collection are these super delicious pistachio cupcakes.
You're going to want to make these all year - trust me - don't limit yourself to making them only once a year just because they're green. Go green all year - that's what I say!
3/4 cup sugar
1/2 cup oil
3/4 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 2/3 cup flour
3.4 ounce package instant pistachio pudding mix
1/2 cup milk
1/2 cup vanilla yogurt
Combine sugar, oil, eggs, salt, baking powder and baking soda in bowl of standing mixer. Beat well.
Combine flour and pudding mix in a separate bowl.
Whisk together milk and yogurt. Add to egg mixture, alternating with dry ingredients.
Scoop batter into prepared cupcake pans.
Bake 25 minutes (for jumbo size) at 350.
While cupcakes cool, chop a few fresh pistachios for garnish.
Once the cupcakes have cooled completely, frost with cream cheese icing and sprinkle with chopped pistachios.
I am in love with these pistachio cupcakes. They are super moist and really flavorful. No need to add any extra color, the pudding adds just the right amount of color to make them perfectly green. I hope that you enjoy these as much as I do. (ooops, I mean - did.)
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