Shamrock Milk Shake Cup Cakes... The shamrock refers to the young sprigs of clover or trefoil. It is known as a symbol of Ireland, with St. Patrick having used it as a metaphor for the Christian Trinity, according to legend. The name shamrock is derived from Irish seamróg, which is the diminutive version of the Irish word for clover (seamair) meaning simply "little clover" or "young clover. (Source from wikipedia)
Recipe adopted from Laura Vitale.
Makes-12
Makes-12
Ingredients
1 cup Granulated Sugar
1/4 cup of Unsalted Butter, softened at room Temperature
1/4 cup of Vegetable oil
2 Eggs
2tsp Vanilla
2 tsp of Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk.
1/4 cup of Unsalted Butter, softened at room Temperature
1/4 cup of Vegetable oil
2 Eggs
2tsp Vanilla
2 tsp of Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk.
For the Frosting
1 Stick of Unsalted Butter, softened
1/2 tsp of Mint Extract
4 cups of Confectioner Sugar
1 Stick of Unsalted Butter, softened
1/2 tsp of Mint Extract
4 cups of Confectioner Sugar
Pinch of green food color.
Baking Method
Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
In a small bowl, mix together the flour, salt, and baking powder, set aside.
In a mixing bowl, cream together the sugar, oil and butter. Add the eggs and vanilla, cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.
Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
In a small bowl, mix together the flour, salt, and baking powder, set aside.
In a mixing bowl, cream together the sugar, oil and butter. Add the eggs and vanilla, cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.
Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
To make the frosting combine together all the frosting ingredients and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.
