Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings

   

Duncan Hines® Duncan Hines®

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Shamrocks and Blarney Stones

Hello Cupcake Recipe shared by:
| Follow this Baker

Enjoy some goods from the Green Isle with these Irish themed treats. Sharing these with friends and family will keep you from getting pinched! | Buy on Amazon

  • 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.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Too Much Water

Too Much Water

On the recipe for Lemon Crumb cake, I believe there is a mistake in amount ot water in recipe. I believe that it should be only 1/3. Batter was very thin and I think that is why crumbs sank. Still good, but not the desired crumb cake.


Refrigerating Egg Whites

Refrigerating Egg Whites

Your left-over egg whites can be refrigerated for up to one week, or frozen for up to three months.





Keep Exploring

Back to Top