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Cupcakes

Shamrocks and Blarney Stones

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  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 30 Minutes
  • Servings: 12 Cupcakes
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Tint ¼ cup of the vanilla frosting bright green. Spoon into a small freezer bag. Press out the air, seal and set aside.
  2. To make the blarney stones, break the breakfast treats into 12 small uneven pieces. Line a cookie sheet with wax paper and place a wire rack on top.
  3. Tint the remaining ¾ cup vanilla frosting with a drop of black food coloring to make gray. Microwave in a 1 cup microwaveable measuring cup, stirring frequently, until it is the texture of lightly whipped cream, about 25 seconds total. Drop several breakfast treat pieces into the frosting and stir to coat completely. Use a fork to remove pieces, allowing the excess to drain back into the cup, and transfer to the prepared wire rack. Refrigerate for at least 30 minutes or until set.
  4. To make the shamrocks, sprinkle the work surface with the green sugar. Press 2 spearmint leaves together and roll out with a rolling pin, coating with more sugar as necessary, to make a 4" circle about 1/16" thick. Repeat with the remaining spearmint leaves and sugar. Use a 1¼" heart shaped cookie cutter and cut out 3 heart shapes from each flattened disc. Cut a 1½" stem from the scraps. Reroll scraps and cut out an few additional hearts to make 4 leaf clovers. Pinch the pointed end of each heart shape to make the leaves.
  5. Spoon the chocolate cookie crumbs into a small shallow bowl. Spread the tops of the cupcakes with the chocolate frosting and smooth. Roll the edges of the cupcakes in the cookie crumbs. Arrange 3 to 4 green candy leaves on top of 12 of the cupcakes, pointed end in center. Add a green stem. Transfer 2 of the chilled gray dipped breakfast treats on top of each of the remaining cupcakes. Sprinkle with additional cookie crumbs. Snip a small (⅛") corner from the bag with the green frosting. Pipe pulled dots to make patches of grass in random areas next to the blarney stones.

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Tips

WHAT'S GOING ON

WHAT'S GOING ON

I have been baking cakes using Duncan Hines cake mixes for over 30 years. I baked wedding cakes galore using the white cake mix and hundreds of grooms cakes using the butter recipe and chocolate mixes....... I don't know if Duncan Hines thought we would sleep through the reduction of the amount of cake mix in a box, and they still went up on the price or what?? The boxes went fro 18.25 oz to 16.50 oz and changed the amount of water and oil....THE TEXTURE IS TERRIBLE......Help!


Bite-Size Football Brownies

Bite-Size Football Brownies

For football parties, bite-size portion-controlled indulgences appeal to everyone. Bake any DH mix in a pan size such that they turn out 1-inch thick, such as 17.6 oz mix in 9X9 pan. Use 3" X 1" football-shaped cookie cutter to cut brownies into footballs (can be made by bending circular cutter). Pipe white frosting into laces pattern on the football brownies. Serve and watch 'em fly off the plate.





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