Leprechaun Cupcakes with Buttercream Frosting – Of Love and Chocolate

117
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!
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 T teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter ( room temperature )
1/2 cup chocolate chips ( melted )
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon milk
1 cup Christmas sprinkles
24
Whisked together flour, cocoa powder, baking soda, and salt. Once combined set aside. Using a stand mixer or electric mixer beat softened butter with melted chocolate, sugar, and brown sugar. Once well ...
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Nutritions

Calories
122

Sodium
37mg
1% DV

Fat
5g
8% DV

Protein
1g
2% DV

Carbs
17g
6% DV

Fiber
1g
5% DV
3 tbsp (45 ml) milk
6 tbsp (84 g) salted butter
11 oz bag Kraft caramels ( wrappers removed about 40 caramels )
4 cups shredded sweetened coconut
4 oz melting chocolate ( such as almond bark )
Sea salt
24
Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil. When the caramel is melted and smooth, add the coconut, ...
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Nutritions

Calories
272

Sodium
188mg
7% DV

Fat
23g
35% DV

Protein
2g
4% DV

Carbs
13g
4% DV

Fiber
2g
10% DV
Desserts

MERRY "CRISPMAS" SQUARES

9

Vanilla frosting and red and green candy-coated chocolate pieces are sandwiched between two layers of peanut butter, marshmallow cereal squares.

2-1/2 cups red and green candy-coated mini chocolate pieces
1 can (16 oz) vanilla -flavored ready-to-spread frosting
1/2 cup butter or margarine ( divided )
10 cups miniature marshmallows ( divided )
1 cup creamy peanut butter ( divided )
1/2 cup light corn syrup ( divided )
10 cups crispy rice cereal ( divided )
30

In a small bowl, stir together chocolate pieces and frosting; set aside.

Melt 1/4 c. butter in a large pan. Stir in 5 c. miniature marshmallows and cook until marshmallows begin to soften. Turn off ...
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Nutritions

Calories
195

Sodium
187mg
7% DV

Fat
7g
11% DV

Protein
3g
6% DV

Carbs
30g
10% DV

Fiber
1g
4% DV
1 c. milk
1/2 c. Nestle Nesquik chocolate flavor powder
3 c. softened vanilla ice cream
8 Oreo cookies
2
**This is easier to make if the ice cream has been sitting out on the counter for 10-15 minutes to soften. Put the milk, Nesquik, ice cream, and 6 Oreo cookies into a blender. Blend until the right ...
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Nutritions

Calories
1763

Sodium
1111mg
46% DV

Fat
91g
140% DV

Protein
42g
84% DV

Carbs
187g
63% DV

Fiber
9g
38% DV
Breads

Homemade English Muffin Bread

341
5-1/2 c. warm water
3 pkgs Rapid Rise yeast ( 7 tsp )
11 c. all-purpose flour
1 1/2 tbsp salt
3 tbsp sugar
1 loaf
Mix everything together in a stand mixer. (After adding half the flour, switch the paddle to the dough hook.) Divide the dough into 4 "WELL GREASED" loaf pans. (WARNING: dough will be very elastic and ...
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Nutritions

Calories
10891

Sodium
10723mg
446% DV

Fat
26g
40% DV

Protein
328g
656% DV

Carbs
2287g
778% DV

Fiber
121g
485% DV
Side Dishes

Cheesy Skillet Potatoes

141
1 tsp. salt
1/4 tsp. pepper
1 c. milk
2 c. cheddar cheese ( shredded )
3 tbsp butter or margarine
6 large potatoes ( peeled and sliced )
6-8
Melt butter in a large nonstick skilled. Cook potatoes with lid on until almost tender. Turn over occasionally until lightly browned. Sprinkle with salt and pepper. Pour milk over all; cook gently until ...
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Nutritions

Calories
183

Sodium
672mg
28% DV

Fat
8g
13% DV

Protein
16g
32% DV

Carbs
7g
2% DV

Fiber
1g
6% DV
2 lbs. stew meat
½ c. flour
2 c. beef broth
1 can cream of mushroom soup
¼ c. dried minced onion
8 oz. cream cheese
to taste seasoning salt
2 tbsp oil
1 tbsp worcestershire sauce
4
Trim stew meat of fat and sprinkle evenly with seasoned salt and black pepper. Add to Ziploc baggie with 1/2 c. flour and shake to coat. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute ...
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Nutritions

Calories
1232

Sodium
1647mg
68% DV

Fat
74g
113% DV

Protein
90g
180% DV

Carbs
36g
12% DV

Fiber
7g
31% DV
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