St. Patrick’s Day Cupcakes
1 3/4 cup flour
1 small box instant pistachio pudding
3/4 cup mini semi-sweet chocolate chips
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 beaten eggs
1 1/4 cups milk
1/2 cup oil
1 tsp vanilla
1 container of cream cheese frosting
Green sprinkles, or green food coloring
Stir together flour, pudding mix, chips, sugar, baking powder, and salt. In a small bowl, whisk the eggs, milk, oil, and vanilla. Stir into flour mixture just till combined. Fill paper lined cups 2/3 full. Bake at 375 for 18-20 minutes. Cool and frost. You can either use white frosting with sprinkles, or stir some food coloring into the frosting.
-Make sure you use the mini chips. Regular ones sink to the bottom.
If you want to make shamrock shapes, here’s what you do:
-Place three marbles into each muffin cup in between the paper and the metal. It will look like this:
Important disclaimer: My boys were at school and I couldn’t find my son’s marbles, so I used the flat backed marbles from my craft room stash. THEY DON’T WORK! Apparently they didn’t push the paper in far enough. So use actual round marbles, or roll up pieces of aluminum foil into balls.
After you have frosted your cooled cupcakes, you can cut a paper stem, or use green licorice. Just poke it into the side of the cupcake. Here is the finished product:I took this photo ages ago, before I knew how to use my camera out of auto mode. My photography still isn’t perfect, but I sure have improved over the last few years!
Linking up with: Honeybear Lane