Shamrock Cupcakes

Shamrock Cupcakes


What you need:

Reynolds® Baking Cups (Green Foil)
1 package (18.25 ounces) yellow cake mix
1 container (12 oz.) ready-to-spread white frosting
Four spearmint leaf candies per cupcake
Green sugar
Reynolds Cut-Rite® Wax Paper

Instructions:

PREHEAT oven to 350°F. 

PLACE Reynolds Baking Cups in muffin pans; set aside. 

PREPARE cake mix following package directions for 24 cupcakes.  Spoon batter into baking cups. 

BAKE following package directions (17to 23 minutes).  Cool.

SPREAD the top of each cupcake with white frosting.

MAKE AND ASSEMBLE the shamrocks

  1. Line your counter with Cut-Rite Wax Paper and sprinkle a generous amount of green sugar on it.
  2. Using your fingers or the bottom of a glass, flatten the spearmint leaf candies in green sugar to 1/8 inch thickness.
  3. For each cupcake, use scissors to cut out three (3) 1 1/2" ovals & one (1) thin, 1" triangle.  For a batch of 24 cupcakes, this will be a total of 72 ovals and 24 triangles.
  4. Pinch one end of each of the ovals to make the dimensional leaves.
  5. Arrange green candies on cupcakes to took like a shamrock.

Reynolds Kitchens Tip: MAKE FROSTING SMOOTHER

Use a small spreader.  Dip the spreader into a bowl of warm water (keep it nearby).  Gently shake off the excess.  Frost as usual…or try a little more decorative swirl!

Reynolds Kitchens Tip: MAKE COLORED SUGAR CRYSTALS

Don't have colored sugar crystals? You can make your own!  Place white granulated sugar on Cut-Rite Wax Paper. One drop at a time, add the food coloring and use your finger tips to work it through the sugar until the color is evenly distributed. One drop color will tint 1 or 2 tablespoons sugar a pastel shade.  Too light, add more food coloring.  Too dark, add more sugar.

Reynolds Kitchens Tip: EASY CLEANUP

Use Reynolds® Cut-Rite® Wax Paper to catch excess sprinkles, chopped nuts and coconut.  Cleanup is simple and there are no sticky messy countertops when you are done.

Reynolds Kitchens Tip: MEASUREMENT

Take the guesswork out of filling muffin cups by using a spring-handled ice-cream scoop!  Scoops marked with a No. 20 or 24 fill most muffin cups about 3/4 full.