It’s almost St. Patrick’s Day. A good holiday to eat a lot or possibly drink a lot. I can’t say that I hit the green beer and Guinness these days but I do sometimes enjoy an Irish coffee and some corned beef and cabbage.
It’s Shamrock Shake season. Several years ago Tim and I were feeling nostalgic for the minty shake we enjoyed when we were younger and we stopped at McD’s to get a couple. It had been a long time since either of us had had one. What a let down! They were nowhere near as minty as we remembered and were too airy and foamy. What a bummer.
I haven’t bothered with those shakes since then. That vanilla, mint flavor is such an icon of St. P Day, though, so I decided to make a cupcake version. I was skeptical about the mint buttercream icing but if you go easy on the mint, it is delicious!
Like I do with all holidays and special occasions, I treat St. P Day as a reason to make a big meal or fancy dessert. My usual is either corned beef with colcannon or an Irish stew. Mint seems to be the go to for dessert options but aside from the color green, I am not sure why. I guess maybe that’s just a symptom of Shamrock Shakes invading my mind. (Colcannon is a dish made with potatoes that are mashed with kale or cabbage.)
This year I haven’t decided what to make for St. P dinner. Any suggestions? I was thinking of changing it up. Dessert could turn out being more of these cupcakes, though.
I like the sparkly effect of the sanding sugar on top. You can skip it is you want. (Or use green sanding sugar!) It seems like a sparkly holiday. . what with all the magical leprechauns and rainbows. Definitely sparkle worthy. Happy Sparkly St. Patrick’s Day!
Vanilla Mint Cupcakes
2 sticks butter, room temp
4 cups powdered sugar
4 Tbsp coconut milk (or regular milk)
1 tsp peppermint extract
2 tsp vanilla paste (or extract)
green food coloring (optional)
sanding sugar (optional)
Whip butter in a mixing bowl until creamy and light. Slowly add the powdered sugar a little at a time, adding a tbsp of milk here and there until the icing becomes smooth and the consistency you like.
Add the extract, vanilla, food coloring. Mix until you achieve the color you like.
This will make enough to ice 2-3 dozen regular size cupcakes. Top each with a sprinkle of sanding sugar if you like.
1 box white cake mix
1 small box vanilla instant pudding
1 Tbsp vanilla paste (or extract)
3/4 cup canola oil
1 cup low fat milk
1/2 cup sour cream (I used low fat)
Mix everything together in a bowl until well combined. Line your muffin tins with cupcake wrappers and fill each one 2/3 full. Bake at 350 degrees for 25 minutes. Makes 24-30 regular size cupcakes.