I love St. Patrick's Day! The revelry, the spirit, and the food. Yes, I said the food! My dad makes the best boiled dinner ever. You haven't lived until you have had my dad's corned beef and cabbage. It is pretty special and each year I feel compelled to create a dessert that live up to the hype of the Big Man's Irish Dinner. This year I made a kid friendly dessert that brought a smile to everyone's face.
Lime Cupcakes filled with Lucky Charms and Vanilla Frosting
Cupcakes
Lime Cupcakes filled with Lucky Charms and Vanilla Frosting
Cupcakes
Ingredients:
1 Cup Non Dairy Milk (Almond, Rice, Soy Milk)
2 Tbsp + 1 tsp of Lime Juice
1/2 Cup Unsalted Butter Room Temp
1/2 tsp Vanilla
Zest of 3 Limes
3/4 Sugar
1 1/3 Cup Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1 Tbsp Corn Starch
1/4 tsp Salt
Lucky Charms Marshmallows and sprinkles for decoration
Prep Time: 15 Minutes
In Active Prep Time: 40 Minutes
Servings: 12 Cupcakes
Lucky Charms Marshmallows and sprinkles for decoration
Prep Time: 15 Minutes
In Active Prep Time: 40 Minutes
Servings: 12 Cupcakes
Directions:
Preheat oven to 350 and line a cupcake tin with cupcake liners. In a liquid measuring cup, pour in the non-dairy milk and 1 tsp of lime juice and set aside. In the bowl of a mixer, pour in butter, vanilla, lime juice, lime zest, and sugar. Mix together with the paddle attachment. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth. Fill cupcake liners 3/4 of the way full and bake for 15 minutes or until a toothpick comes out clean. Cool completely before decorating.
Frosting:
1 1/4 Cups Sugar
2/3 Cup Water
5 Large Egg Whites
4 Sticks of Butter, Room Temp
1 tsp Vanilla Extract
Green Food Coloring
Directions:
In a small saucepan over a medium heat, bring sugar and water to a boil. Continue boiling the syrup until it reached 238 degrees on a candy thermometer. Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment until it forms stiff peaks. With the mixer running on medium speed, add the simple syrup (careful it is very hot) and beat on high until the mixture cools. At least 5 minutes. Add the butter in pieces - I like to flatten the butter in my hands and drop it in piece by piece - on medium. When all butter is incorporated, beat the buttercream on high until it becomes light and fluffy. If the ucing starts to curdle, keep beating until it is smooth. Add the vanilla and green food coloring and mix until you get the desired color.
Assembly:
Use a knife to cut out holes in the center of the cupcakes. Sprinkle in marshmallows and sprinkles inside the hole. Top with frosting, add more sprinkles and serve!
Frosting:
1 1/4 Cups Sugar
2/3 Cup Water
5 Large Egg Whites
4 Sticks of Butter, Room Temp
1 tsp Vanilla Extract
Green Food Coloring
Directions:
In a small saucepan over a medium heat, bring sugar and water to a boil. Continue boiling the syrup until it reached 238 degrees on a candy thermometer. Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment until it forms stiff peaks. With the mixer running on medium speed, add the simple syrup (careful it is very hot) and beat on high until the mixture cools. At least 5 minutes. Add the butter in pieces - I like to flatten the butter in my hands and drop it in piece by piece - on medium. When all butter is incorporated, beat the buttercream on high until it becomes light and fluffy. If the ucing starts to curdle, keep beating until it is smooth. Add the vanilla and green food coloring and mix until you get the desired color.
Assembly:
Use a knife to cut out holes in the center of the cupcakes. Sprinkle in marshmallows and sprinkles inside the hole. Top with frosting, add more sprinkles and serve!
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