Shamrock Shake Cupcakes

Shamrock shakes from McDonalds are so addictive. So I replicated that minty magical milky fluffy whipped cream “my cherry on top is drowning in whipped cream” moment in the form of a cupcake. The key ingredients in my recipe to make this taste like the ice cream treat are: instant white chocolate pudding (gives the cupcake an ice cream like flavor), peppermint extract, and magical leprechaun potion extracted from shamrocks (Americolor gel paste). I added little minty milk “shots” to the top of each cupcake to squeeze into my cupcake (or mouth). I made the minty milk at home by mixing it with a dab of peppermint extract & some leprechaun potion (even though they do sell minty milk at the grocery store this time of the year)., With every swirly cloud of frosting, there is a rainbow to taste! I cut up little cardboard rainbow straws to stick into the frosting. I truly believe there is a pot of gold at the end of every rainbow. My magical addition was finding some green maraschino cherries at my local Woodman’s and sprinkling each one with edible “heat green” glitter.

Link to my baking channel with visual recipe here:
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Shamrock Shake Cupcakes, recipe:
Ingredients:
3 1/2 cups flour
1 1/3 cups sugar
1 tablespoon + 2 teaspoons baking powder
1 teaspoon salt
2 boxes white chocolate pudding (instant, in powder form)
4 eggs
3 cups milk
1 cup oil
1 tablespoon vanilla extract
2 teaspoons peppermint extract
Leprechaun potion (Americolor gel paste in Leaf Green)

2 ingredient whipped cream frosting ingredients:
2 tablespoons white chocolate pudding (in powder form)
2 cups cold heavy whipping cream

Instructions:
Preheat oven to 325. In stand mixer cream the oil, sugar and eggs together. In separate bowl whisk flour, pudding, baking powder, and salt together. Measure 2 cups milk + extracts in liquid measuring cup. Alternate the addition of dry ingredients + liquid ingredients to creamed mixture in mixture. Scrape bowl down until all is combined. Add 4 drops of leaf green americolor gel paste to the batter and mix again until you reach desired shamrock shake “green” color. Scoop batter into cupcake liners, filling about 3/4 full. Bake for 18-22 min at 325.

While cupcakes are baking, make the 2 ingredient whipped cream frosting (mousse). Combine 2 tablespoons white chocolate pudding and 2 cups of cold heavy whipping cream in stand mixer with whisk attachment. Whip the ingredients together for appx 5-7 minutes or until frosting reaches stiff peaks. Refrigerate until it is time to decorate cupcakes.

To make peppermint milk: Pour white milk into a small bowl. Add a few drops of peppermint extract & americolor gel paste to the milk, mix until milk turns green. Squeeze milk into pipette for little milk “shots” on top of the cupcake.

Swirl frosting “clouds” using a 1M open star tip, Top with a glittery green cherry, a rainbow straw, and a little minty milk “shot”. Cheers!

Links:
Purchase supplies listed at amazon here
Videos for my baking channel here