Happy St. Patrick’s Day! Are you looking for a fun way to incorporate a little more green to your day? Check out a few fun, green recipes below for some last-minute celebration deserts! You'll sure feel lucky after trying one of these great recipes!
Boozy Shamrock Shake Cupcakes
1 1/4 Cups superfine sugar
4 Large eggs
1/2 cup sunflower or canola oil
2 Teaspoons pure vanilla extract
1 cup peppermint schnapps 90 proof or higher
2 1/2 cups cake flour
2 Teaspoons baking powder
1 teaspoon fine sea salt
1/4 cup dry milk powder
3.4 ounce instant white chocolate pudding mix
Green food coloring
1 cup shortening
1/2 cup unsalted butter softened
1 Pound powdered sugar
1 Tablespoon meringue powder
1/4 Teaspoons fine sea salt
1/2 teaspoon pure vanilla extract
2 Tablespoons Godiva® White Chocolate Liqueur
24 maraschino cherries
8 decorative straws cut into three pieces
Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
Beat in the vanilla and peppermint schnapps.
Gradually add the dry ingredients and beat just until well combined.
Add green food coloring and mix until thoroughly incorporated.
Fill wrappers or muffin tins to 3/4 full.
Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
Add vanilla and Godiva® liqueur, beat to combine.
Add half of the powdered sugar and the meringue powder, mix together.
Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.
Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting
Frost cooled cupcakes and top with a cherry and straw.
4 Ingredient Shamrock Fudge
Line an 8x8 pan with foil.
Microwave the frosting on 50% power until slightly runny (about 30-40 seconds). Stir in peppermint extract and gel coloring. You want to make the frosting a little darker than you want the fudge as the chocolate melts will lighten it.
Microwave the candy melts on 50% power stirring every 30 seconds until almost completely melted.
Gently stir the melts and the frosting together and spread into prepared pan. Add sprinkles if desired. Refrigerate 30 minutes and cut into squares or with cookie cutters.
In this size pan, the fudge pieces are about 5/8" thick. If you'd like a thicker fudge, you can double the recipe.
Mint Chocolate Chip Cheesecake Dessert Dip
300 grams cream cheese, softened to room temperature approximately 11 oz
1/2 cup powdered sugar
2/3 cup plain Greek yogurt
1/4 - 1/2 teaspoon mint extract to taste
Green food coloring optional
2/3 cup mini chocolate chips
Add the cream cheese to a medium bowl and beat it using a hand mixer until it's creamy and smooth.
Add the powdered sugar and continue to beat on high speed until it's fully incorporated.
Add the Greek yogurt and mint extract and continue to beat on high speed until well incorporated (don't forget to scrape down the sides of the bowl to ensure everything is evenly mixed!).
Beat in the green food coloring until it's fully incorporated and no more white streaks remain (skip this step if you wish).
Stir in the chocolate chips by hand and save a few for sprinkling over the top of the dip when serving.
Serve this dip immediately, or refrigerate it for up to 2 days before serving with fresh fruit, your favorite cookies, or even pretzels for a sweet and salty twist!
For even more fun, green recipes, click here: https://cookingwithcurls.com/2016/02/24/boozy-shamrock-shake-cupcakes/