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Have you ever moved to the other side of the Rockies? For some crazy reason some products are regional and impossible to find if you cross over that imaginary line. Breyer’s becomes Edy’s, Best Food’s becomes Hellman’s, and my favorite liqueurs are nowhere to be found!! I was hoping to make these Boozy Shamrock Shake Cupcakes last week…..
and include them in the 20 Sweet Treat Perfect for Celebrating round-up, but I could not find any high octane peppermint schnapps!! In Iowa, my favorite was Thunder 101…but I cannot find it here in Arizona. I found some good options at a store that is over an hour away, but I wasn’t in the mood to drive 3 hours for peppermint schnapps…that would be crazy, right?
I finally settled for Hiram Walker 90 proof Peppermint Flavored Schnapps, but I had to use double the amount to get the same flavor….so beware, different brands are definitely not created equal. 😉
How to make boozy shamrock shake cupcakes:
Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside. In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes…..
Beat in the vanilla and peppermint schnapps. Gradually add the dry ingredients and beat just until well combined…..
Add green food coloring and mix until thoroughly incorporated.**
Fill wrappers or muffin tins to 3/4 full…..
I used an ice cream scoop to try and keep them equal. Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake…..
Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
Frost with Godiva® Buttercream {recipe below} and top with a maraschino cherry and straw…..
**Notes:
Cupcakes with bubbles happen when you realize that you do not have any green food coloring and you try to improvise. I added lime green dry color, but it turned the batter a murky green color. So I thought sky blue would brighten things up. Oh it did, it turned the batter sky blue. So I added a vibrant yellow and hoped for the best.
I did not achieve the “mint” green color that I was going for, but I did manage to pull off a pretty nice shade of shamrock green. The end result is lots of bubbles and a slightly tougher texture than I would have gotten had I remembered to buy green food coloring ahead of time. Moral of the story, don’t over beat your cake batter!! 😉
I used a 2D Wilton tip for the ruffly frosting, and cut decorative straws into three pieces to get the right size for cupcakes.
More St. Patrick’s Day inspired recipes:
These Boozy Shamrock Shake Cupcakes are based on my Boozy Shamrock Shake
29 Favorite St. Patrick’s Day recipes – original collection of all my favorites!
Enjoy!!
Boozy Shamrock Shake Cupcakes
Ingredients
Cupcakes
- 1 1/4 Cups superfine sugar
- 4 Large eggs
- 1/2 cup sunflower or canola oil
- 2 Teaspoons pure vanilla extract
- 1 cup peppermint schnapps 90 proof or higher
- 2 1/2 cups cake flour
- 2 Teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/4 cup dry milk powder
- 3.4 ounce instant white chocolate pudding mix
- green food coloring
Buttercream
- 1 cup shortening
- 1/2 cup unsalted butter softened
- 1 Pound powdered sugar
- 1 Tablespoon meringue powder
- 1/4 Teaspoons fine sea salt
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons Godiva® White Chocolate Liqueur
- 24 maraschino cherries
- 8 decorative straws cut into three pieces
Instructions
- Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
- In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
- Beat in the vanilla and peppermint schnapps.
- Gradually add the dry ingredients and beat just until well combined.
- Add green food coloring and mix until thoroughly incorporated.
- Fill wrappers or muffin tins to 3/4 full.
- Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
- Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
Godiva® Buttercream:
- In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
- Add vanilla and Godiva® liqueur, beat to combine.
- Add half of the powdered sugar and the meringue powder, mix together.
- Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.
- Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting
- Frost cooled cupcakes and top with a cherry and straw.
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Those are amazing looking!
These look super delicious! I really can’t wait to try these for St. Patrick’s Day! Thanks for sharing.
Wow, Lisa, these sound fantastic, and are so cute, too! Just letting you know I am featuring your cupcakes tonight at Best of the Weekend!
Thank you so much Amy!!
Cutest St. Patrick’s cupcakes ever!
Thank you for the recipe.
Cheers,
Merisi
Thank you so much Merisi. 🙂
These cupcakes are amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you Karly! 🙂
These are absolutely adorable! Saw them on Country Cook’s Potluck 🙂
Thank you so much, Terri!!