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Shamrock Mint Cupcakes




  1. Heat oven to 350 degrees F. Line 24 regular-size muffin cups with paper baking cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips.
  3. Divide batter evenly among muffin cups, filling each 3/4 full.
  4. Bake 21 to 26 minutes or until wooden pick inserted in center of cupcake comes out clean.
  5. Cool in pan for 10 minutes.
  6. Remove cupcakes from pan; cool completely.
  7. Stir peppermint extract into frosting until well blended; spread on cupcakes.
  8. To garnish each cupcake, cut 1 gumdrop into 4 slices.
  9. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.


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