'Tis the luck o' the Irish you'll be gettin' when you top cake-mix
cupcakes with a simple shamrock design.
1 (18.25 ounce) box chocolate fudge cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
1 cup creme de menthe or mint baking chips (from 10-ounce bag)
1/2 teaspoon peppermint extract
1 (12 ounce) container fluffy white whipped frosting
24 large green gumdrops
Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size
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. Divide batter evenly among muffin cups, filling each 3/4 full.
Bake 21 to 26 minutes or until a wooden pick inserted in center of cupcake comes
Cool in pan 10 minutes.
Remove cupcakes from pan; cool completely, about 45 minutes.
Stir peppermint extract into frosting until well blended; spread on cupcakes.
To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake
to make shamrock leaves; press remaining round into thin strip and place below leaves
Yield: 24 cupcakes
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.