Shamrock Mint Cupcakes

'Tis the luck o' the Irish you'll be gettin' when you top cake-mix cupcakes with a simple shamrock design.

Yield: 24 cupcakes

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin 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. Divide batter evenly among muffin cups, filling each 3/4 full.
3. Bake for 21 to 26 minutes or until a wooden pick inserted in center of cupcake comes out clean.
4. Cool in pan for 10 minutes.
5. Remove cupcakes from pan; cool completely, about 45 minutes.
6. 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 for stem.

Notes

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Recipe and photo used with permission from: Pillsbury