Friday, March 11, 2011

Miniature Shamrock Cupcakes

Miniature Shamrock Cupcakes

Ingredients for Cupcakes

• 1 stick of butter
• 1 cup of sugar
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 large eggs
• 1 1/2 cups A.P. flour
• 1 1/2 teaspoon baking powder
• Pinch of salt
• 2/3 cup sour cream

Ingredients for Frosting

• 1/2 pound softened cream cheese
• 5 tablespoons softened butter
• 2 teaspoons Madagascar Vanilla Extract
• 2 1/2 cups powdered sugar

Directions for Cupcakes

 Preheat oven to 350
 Add the flour, baking powder, and salt into a bowl and mix together and set aside
 In another bowl use an electric mixer combine butter and sugar until smooth
 Add in the vanilla extract and continue to blend
 Then add 1 egg at a time to the mixture and incorporate before adding the other
 Carefully add the flour mixture and the sour cream into the butter mixture alternating between each
 Spoon into the small cupcake sheets until they are each about halfway filled.
 Put into the oven on a cookie tray and let cook for approximately 15-20 minutes or until lightly golden on top
 Take out and let cool

Directions for Frosting

 During the baking of the cupcakes combine the cream cheese, butter, and vanilla extract into a bowl and blend together
 Add the sugar and mix until fully incorporated and no more clumps are shown
 Put into a piping bag with a star tip and place in refrigerator until cupcakes are done
 Once cupcakes are cooled off pipe the frosting on top of the cupcakes using a circular rotation to get a spiral effect
 Sprinkle with green colored sure and place a candy shamrock on top

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