Shamrock Shake Cupcakes
Ingredients
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or sour milk*
¼ cup green creme de menthe**
½ cup shortening
1 ¾ cups sugar
1 teaspoon vanilla
Directions
1.Allow egg whites to stand
at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two
2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together
flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine
the buttermilk and the creme de menthe. Set aside.
2.Preheat oven to 350 degrees
F. In a large mixing bowl beat shortening with an electric mixer on medium to
high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time,
beating on medium speed until light and fluffy. Beat in vanilla. Add egg
whites, one at a time, beating well after each addition. Alternately add flour
mixture and buttermilk mixture to shortening mixture, beating on low speed
after each addition just until mixture is combined.
3.Spoon batter into prepared
muffin cups, filling each about two-thirds full. Use the back of a spoon to
smooth out batter in cups.
4.Bake for 15 to 18 minutes
or until tops spring back when lightly touched. Cool cupcakes in muffin cups on
wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on
wire racks.
5.Divide White Chocolate
Frosting between two bowls. Tint one portion with green food coloring. Spoon
each frosting into a pastry bag fitted with a large star tip. Pipe white and green
frostings onto tops of cupcakes to resemble four-leaf clovers. Makes 20 to 22
(2-1/2 inch) cupcakes.
*Tip: If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.
White
Chocolate Frosting
Yield: 3-1/2
cups
Ingredients
1 cup butter, softened
6 ounces white baking chocolate with cocoa butter, chopped
1/3cup whipping cream
1
1/2 – 2 cups powdered sugar
Directions
Place
white baking chocolate in a large mixing bowl; set aside. In a small saucepan
heat whipping cream just until simmering. Pour over white baking chocolate; let
stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15
minutes. Gradually beat butter into melted white chocolate mixture with an
electric mixer on medium to high speed, beating until combined. Gradually beat
in powdered sugar until frosting reaches piping or spreading consistency. Makes
3-1/2 cups.
Recipe
from Better Homes & Gardens
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