Festive Minty Shamrock Cupcakes (Printable Version)
# What You'll Need:
→ Cupcakes
01 -
432 grams white cake mix (boxed)
02 -
3 large egg whites
03 -
237 milliliters water
04 -
79 milliliters vegetable oil
05 -
0.25 to 0.5 teaspoons mint or peppermint extract
06 -
0.5 teaspoon green food coloring
→ Frosting
07 -
474 grams heavy whipping cream
08 -
4 tablespoons instant vanilla pudding mix
→ Optional Toppings
09 -
Green sprinkles
10 -
Maraschino cherries
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Line cupcake pans with paper liners to facilitate removal and presentation.
02 -
Combine white cake mix, egg whites, water, vegetable oil, and mint extract in a large bowl. Whisk until smooth and free of lumps. Add green food coloring and stir until color is evenly distributed.
03 -
Fill cupcake liners two-thirds full with batter. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
04 -
Beat heavy whipping cream at high speed until it begins to thicken. Gradually add instant vanilla pudding mix one tablespoon at a time, continuing to beat until stiff peaks form.
05 -
Pipe or spread the prepared frosting onto cooled cupcakes. Garnish with green sprinkles and top each with a maraschino cherry for a festive finish.
# Helpful Notes:
01 -
Adjust mint extract quantity to taste; start small and increase gradually for preferred intensity.
02 -
Use gel-based food coloring for vibrant green color without altering batter consistency.
03 -
Refrigerate cupcakes for one hour before serving for a refreshing treat.