Recipe adapted from Better Homes and Gardens
Hello friends! I hope you have all had a great weekend. I spent mine with great friends and went downhill skiing for the first time ever. I’m writing this, so I obviously survived! Luckily I made it the entire weekend without a trip to the ER, but I still had some nasty falls. My entire body is sore right now and I have some impressive bruises (one that’s not even related to skiing) but I had fun nonetheless.
Initially I wasn’t planning on any sort of St. Patrick’s day post. To be honest, it’s not a holiday we really celebrate much (even though Derek is part Irish). When my sister-in-law sent me the link to these cupcakes it changed my mind though!
Ironically, I had never had a Shamrock Shake, so in order to fully prepare for these cupcakes I felt it was necessary to try one.
Halfway through the shake I remembered that I am mildly lactose intolerant.
Needless to say I won’t be having more Shamrock shakes (although I thoroughly enjoyed it)!
I was a little nervous while making these, because I just wasn’t a huge fan of the batter. I also wasn’t a huge fan of the frosting, but the combination is fabulous! Obviously the texture is quite different from the actual shake, but the taste is surprisingly similar. I was worried about the cupcakes not being fully baked, and I ended up over-baking them just a bit which resulted in a brown color around the edges, but they should normally look nice and green.
Happy St. Patrick’s Day everyone!
Shamrock Shake Cupcakes
½ cup shortening
1 ¾ cups granulated sugar
1 tsp vanilla
4 egg whites, room temperature
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
¼ cup green creme de menthe
White Chocolate Buttercream
1 cup (2 sticks) salted butter, room temperature
6 oz (3/4 cup) white chocolate chips
⅓ cup heavy whipping cream
3 ½ cups powdered sugar
3 Tbsp milk
Preheat oven to 350 degrees. In a large mixing bowl beat shortening for approximately 30 seconds. Add sugar in ¼ cup increments until fully incorporated, light and fluffy. Beat in vanilla. Add egg whites one at a time, mixing well after each addition.
In a separate bowl combine flour, baking powder, baking soda and salt. In another bowl combine buttermilk and creme de menthe.
Alternately add the flour mixture and buttermilk mixture to the batter, starting and ending with flour.
Spoon batter into a muffin pan lined with baking cups, filling approximately ⅔ full. Bake for approximately 20 minutes, or until toothpick inserted into center comes out clean. Let cool completely.
To make frosting, heat whipping cream in small saucepan until simmering. Remove from heat and pour over white chocolate chips in a medium sized mixing bowl. Stir until smooth. Add butter and beat in with an electric mixer. Gradually add powdered sugar, then milk.
Frost cupcakes using a Wilton 1M tip. If desired, cut a straw into three pieces and stick into frosting for a garnish.