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.
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