These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes.
Yield: 24 servings
Preparation Time: 30 min; Total: 1 hr 30 min
|1||box||Betty Crocker Super Moist Yellow Cake Mix|
|Water, vegetable oil and eggs called for on cake mix box|
|Mint green gel food color|
|2 1/2||cups||Betty Crocker Whipped Fluffy White Frosting (from two 12 ounce containers)|
|6||Oreo Thins chocolate mint creme sandwich cookies, cut into quarters (about 1 cup)|
Yield: 24 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||99|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.
Add a white sprinkle border around the frosted edges, if desired.
Oreo Thins chocolate mint creme sandwich cookies can be found in the grocery aisle next to the other varieties of Oreo cookies. They have less filling, which makes them easier to cut into quarters.
Please note that some ingredients and brands may not be available in every store.