Post by JJ Judkins on Jun 14, 2011 17:53:58 GMT -6
Shamrock Milkshake Cupcakes
Ingredients
* 4 egg whites
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk or sour milk*
* 1/4 cup green creme de menthe**
* 1/2 cup shortening
* 1-3/4 cups sugar
* 1 teaspoon vanilla
* 1 recipe White Chocolate Frosting
* Green food coloring
Directions
1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line
twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium
bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass
measuring cup combine buttermilk and creme de menthe. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an
electric mixer on medium to high speed for 30 seconds. Gradually add sugar,
about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in
vanilla. Add egg whites, one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk mixture to shortening mixture,
beating on low speed after each addition just until combined.
3. Spoon batter into the prepared muffin cups, filling each about two-thirds
full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched.
Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes
from
muffin cups. Cool completely on wire racks.
5. Divide White Chocolate Frosting between two bowls. Tint one portion with
green food coloring. Spoon each frosting in a pastry bag fitted with a large
star tip. Pipe white and green frostings onto tops of cupcakes to resemble
four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.
*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or
vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir.
Let stand for 5 minutes before using.
**Test Kitchen Tip: If you prefer not to use green creme de menthe, substitute a
mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food
coloring.
White Chocolate Frosting: Allow 1 cup butter, cut up, to stand at room
temperature for 30 minutes. In a large mixing bowl place 6 ounces white baking
chocolate, chopped; set aside. In a small saucepan heat 1/3 cup whipping cream
just to simmering. Pour over white baking chocolate; let stand, without
stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes. Gradually
beat butter into melted white chocolate mixture with an electric mixer on medium
to high speed until combined. Gradually beat in 1-1/2 to 2 cups powdered sugar
until frosting reaches a piping (or spreading) consistency. Makes 3-1/2 cups.
Nutrition Facts
Laura
Ingredients
* 4 egg whites
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk or sour milk*
* 1/4 cup green creme de menthe**
* 1/2 cup shortening
* 1-3/4 cups sugar
* 1 teaspoon vanilla
* 1 recipe White Chocolate Frosting
* Green food coloring
Directions
1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line
twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium
bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass
measuring cup combine buttermilk and creme de menthe. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an
electric mixer on medium to high speed for 30 seconds. Gradually add sugar,
about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in
vanilla. Add egg whites, one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk mixture to shortening mixture,
beating on low speed after each addition just until combined.
3. Spoon batter into the prepared muffin cups, filling each about two-thirds
full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched.
Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes
from
muffin cups. Cool completely on wire racks.
5. Divide White Chocolate Frosting between two bowls. Tint one portion with
green food coloring. Spoon each frosting in a pastry bag fitted with a large
star tip. Pipe white and green frostings onto tops of cupcakes to resemble
four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.
*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or
vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir.
Let stand for 5 minutes before using.
**Test Kitchen Tip: If you prefer not to use green creme de menthe, substitute a
mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food
coloring.
White Chocolate Frosting: Allow 1 cup butter, cut up, to stand at room
temperature for 30 minutes. In a large mixing bowl place 6 ounces white baking
chocolate, chopped; set aside. In a small saucepan heat 1/3 cup whipping cream
just to simmering. Pour over white baking chocolate; let stand, without
stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes. Gradually
beat butter into melted white chocolate mixture with an electric mixer on medium
to high speed until combined. Gradually beat in 1-1/2 to 2 cups powdered sugar
until frosting reaches a piping (or spreading) consistency. Makes 3-1/2 cups.
Nutrition Facts
Laura