Leprechaun Cupcakes with Buttercream Frosting – Of Love and Chocolate

124
ofloveandchocolate.com
Saint Patrick's Day is coming up quick and what better way to celebrate then with some baked goods! I had lots of ideas on what to kick off the St Patrick's Day celebration with and thought to do something fun and colorful. I love Lucky Charms cereal--it's so bright and colorful--and the Leprechaun on the box always looks like he is up to mischief. These cupcakes are inspired by the idea that Leprechauns need something to eat during St Patrick's Day festivities that are as magical and fun as they are. These cupcakes are so moist and sweet, the perfect treat for adults and children to enjoy! I showed my 7 month old daughter some of my finished cupcakes and her eyes lit up and she grabbed her cute little chubby hand out for a taste of one (she only succeeded in getting a little bit of frosting in her mouth). I made handmade, and very amateurish ,gold treasure coins for the top of the cupcakes, but you don't have to decorate your cupcakes like that! You can top with marshmallows, green sprinkles, rainbow sprinkles, anything you want! Just make sure you don't skimp on the frosting :) A quick tip: Do not overmix these cupcakes! When combining the wet and dry ingredients together, be sure to mix until just combined and there is still a little flour visible in the mixing bowl. Otherwise you'll get some sad looking, sunken cupcakes. But if you do still end up overmixing, it will still taste delicious! Trust me, I've been there. It's all part of the learning process. Leprechaun Cupcakes Treats with Buttercream Frosting Yields 12 cupcakes Vanilla Cupcakes 1 and 1/4 cup (165 grams) all-purpose flour (spooned and leveled) 1/2 tsp baking powder 1/4 tsp baking soda 1/4 teaspoon salt ½ cup (1 stick) unsalted butter, softened 1 cup (200 grams) granulated sugar 2 large eggs 2 teaspoons vanilla extract ½ cup (120 grams) full fat sour cream Vanilla Frosting 1/2 cup (1 stick) unsalted butter, softened 2 1/2 cups (300 grams) confectioner's sugar 1 tbsp vanilla extract 2-3 tbsps (30-40ml) heavy cream Green food coloring Directions: To make the vanilla cupcakes: Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 12 cupcakes. Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely. To make the frosting In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth. Add in the confectioner's sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined. Add up to 3 tbsp of heavy cream until desired consistency is reached. Add green food coloring last, it may take a few drops to get it that light green color Frost the cooled cupcakes as desired. Add sprinkles and/or other decorations for extra fun cupcakes!

Crock Pot Hamburger Soup

28
1 lb. ground beef ( browned )
5 potatoes ( peeled and diced )
1 can diced tomatoes
1 can tomato soup
4 stalks celery ( chopped )
4 carrots ( sliced )
1 onion ( chopped )
1 can green beans
1 envelope onion soup mix
(Optional: add whatever vegies you like: corn, peas, broccoli, etc.)
Salt and Pepper to taste
Put everything in a crock pot. Put in enough water to just cover. Add the soup, soup mix and hamburger. Cover and cook on high 6 hours. Salt and Pepper to taste.
See the full directions on my site
Nutritions

Calories
2117

Sodium
2784mg
116% DV

Fat
89g
136% DV

Protein
127g
255% DV

Carbs
180g
61% DV

Fiber
46g
186% DV

Cheesy Broccoli Soup

14
1/4 cup butter ( cubed )
1/2 cup chopped onion
2 garlic cloves ( minced )
4 cups fresh broccoli florets ( about 8 ounces )
1 large carrot ( finely chopped )
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2-1/2 cups shredded cheddar cheese
8
In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until ...
See the full directions on my site
Nutritions

Calories
368

Sodium
748mg
31% DV

Fat
26g
40% DV

Protein
14g
28% DV

Carbs
13g
4% DV

Fiber
2g
10% DV

Hearty Vegetable Soup

9
1 teaspoon olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 pound lean ground beef or turkey
2-3 small potatoes or sweet potatoes ( peeled and diced )
1 cup chopped celery
1 cup chopped carrots
14.5 ounces rotel ( or diced tomatoes and green chiles )
15 ounces tomato sauce
1 cup water
1-2 Tablespoons balsamic vinegar
1-2 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8
Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. ...
See the full directions on my site
Nutritions

Calories
211

Sodium
224mg
9% DV

Fat
12g
18% DV

Protein
14g
29% DV

Carbs
9g
3% DV

Fiber
3g
12% DV

Chicken Pot Pie Soup

9
FOR PIE CRUST CRACKERS:
1 single pie crust or storebought pie crust
2 tablespoons butter melted
sea salt flakes or coarse kosher salt
FOR THE CHICKEN POT PIE SOUP:
2 tablespoons unsalted butter
2 tablespoons olive oil
3 medium carrots peeled and diced
2 celery ribs diced
1 sweet yellow onion peeled and minced
2 cloves garlic minced
4 cups chicken stock or broth low sodium or unsalted
1 cup frozen petite or baby peas thawed
2 cups frozen shredded hash browns ( thawed )
3 cups leftover chicken meat cubed
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon Herbs de Provence
8
FOR THE PIE CRUST CRACKERS: Preheat oven to 400°F. Allow piecrust to warm to room temperature, 15-20 minutes. Unroll crust and use the spiked surface of a meat tenderizer (or something comparable) ...
See the full directions on my site
Nutritions

Calories
494

Sodium
519mg
21% DV

Fat
24g
38% DV

Protein
28g
56% DV

Carbs
32g
11% DV

Fiber
4g
17% DV

Easy Pasta e Fagioli

7
2 tbsp. extra-virgin olive oil
1/2 lb. spicy ( or sweet Italian sausage )
1 medium yellow onion ( finely chopped )
2 medium carrots ( peeled and finely chopped )
2 stalks celery ( finely chopped )
3 cloves garlic ( minced )
kosher salt
Freshly ground black pepper
4 c. Chicken Broth
2 sprigs rosemary ( leaves finely chopped )
1 1/2 c. ditalini pasta ( or other small shape )
Freshly grated Parmesan ( for garnish )
Freshly chopped parsley ( for garnish )
8
In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly ...
See the full directions on my site
Nutritions

Calories
146

Sodium
1089mg
45% DV

Fat
7g
11% DV

Protein
8g
17% DV

Carbs
12g
4% DV

Fiber
4g
16% DV

Alphabet Vegetable Soup

7
1 tablespoon Extra Virgin Olive Oil
1/2 whole Large Onion ( Diced Fine Or 1 Small )
3 cloves Garlic ( Minced )
6 cups Chicken Stock or Vegetable Stock
2 cups Water
5 stalks Celery ( Diced )
2 cups Carrots ( Diced )
1 1/2 cups Potatoes ( Peeled and Diced )
1/3 pound Green Beans ( Cut In Bite Sized Pieces )
1 cup Peas ( Fresh or Frozen )
1 cup Corn ( Fresh or Frozen )
29 ounces Stewed Tomatoes ( Diced )
1 teaspoon Granulated Garlic
1 tablespoon Italian Seasoning
1 teaspoon Rosemary ( Chopped )
1/4 teaspoon Sea Salt
1 cup Alphabet Shaped Pasta
Salt and Pepper to Taste
8
Heat olive oil over medium-high heat and add onion. Sauté onions until starting to caramelize. Add garlic and stir until softened and fragrant. Add all remaining ingredients and stir until well ...
See the full directions on my site
Nutritions

Calories
432

Sodium
813mg
33% DV

Fat
19g
30% DV

Protein
9g
18% DV

Carbs
31g
10% DV

Fiber
8g
32% DV

Lentil Vegetable Soup

6
6 cups vegetable broth
1 cup diced tomatoes
8 oz mushrooms ( sliced )
1 cup carrots ( sliced )
1 cup celery ( sliced )
1 cup onion ( sliced )
1 cup chickpeas ( rinsed and drained )
1/2 cup lentils
3 cups fresh spinach ( chopped )
Shredded parmesan cheese ( optional )
8
Add all ingredients to a large pot. Bring to a boil, then simmer on low-medium heat for 1 hour or until vegetables are tender. Add spinach before serving. It will wilt in the hot soup. Sprinkle with ...
See the full directions on my site
Nutritions

Calories
167

Sodium
451mg
18% DV

Fat
6g
10% DV

Protein
10g
21% DV

Carbs
29g
10% DV

Fiber
11g
46% DV
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