Leprechaun Cupcakes with Buttercream Frosting – Of Love and Chocolate

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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!

THE BEST BELGIAN WAFFLES

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1 (½ cups) all purpose flour
½ cup cornstarch
3 (½ teaspoons) baking powder
½ teaspoon baking soda
¾ cup sugar
½ teaspoon cinnamon
2 large eggs ( separated )
1 (½ cups) whole milk
1 (¼ cups) melted butter ( divided )
1 tablespoon vanilla extract
8
In a large bowl, sift together flour, cornstarch, baking powder, baking soda, sugar, and cinnamon. In a small bowl with a fork, beat the egg yolks and whole milk together. When the melted butter has cooled, ...
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Nutritions

Calories
481

Sodium
118mg
4% DV

Fat
29g
44% DV

Protein
5g
10% DV

Carbs
47g
16% DV

Fiber
2g
8% DV

Greek Style Coleslaw

63
1 14-ounce package cole slaw mix
1 large carrot ( shredded )
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1/8 teaspoon dried mustard
salt and pepper ( to taste )
1/2 cup (2 ounces) crumbled feta cheese ( more or less, as desired )
4
Place cabbage and carrots in a large bowl, and toss. Place the olive oil, vinegar, lemon juice, oregano and dry mustard in a jar; cover tightly and shake to blend. Add salt and pepper to taste. Pour over ...
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Nutritions

Calories
170

Sodium
426mg
17% DV

Fat
14g
23% DV

Protein
4g
9% DV

Carbs
5g
1% DV

Fiber
1g
4% DV

Grilled Chicken Marinade

49
2 cups 7-Up - Don't use the diet stuff!
1 cup Soy Sauce
1/2 cup vegetable oil
1/2 tablespoon horseradish
1/2 teaspoon garlic powder
6-8 skinless ( boneless chicken breasts )
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Mix together the first 5 ingredients in a gallon ziplock bag. Add the chicken and marinate in fridge for 8-12 hours. Overnight is best. Preheat grill on medium to medium-high heat, grill chicken for ...
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Nutritions

Calories
176

Sodium
2027mg
84% DV

Fat
14g
22% DV

Protein
8g
16% DV

Carbs
2g
0% DV

Fiber
0.7g
2% DV

Cowboy Burgers

69
1 1/2 pounds ground beef
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Cheddar cheese slices
Barbecue Sauce
Lettuce & Tomato
Onions*
Hamburger Buns
Jalapeno Slices {optional}
6
Combine beef, salt and pepper and form into patties. Grill over medium-high heat until done to your liking. Spread barbecue sauce on bun, top with burger, lettuce, tomato, onion and jalapeno slices if ...
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Nutritions

Calories
334

Sodium
480mg
20% DV

Fat
21g
32% DV

Protein
26g
52% DV

Carbs
1g
0% DV

Fiber
1g
4% DV

Buttermilk Fried Chicken

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3 cups buttermilk
⅓ cup kosher salt
2-3 pounds Chicken
2 cups flour
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon each garlic powder, onion powder and paprika
¾ cup buttermilk
Vegetable oil for frying
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In a large ziplock bag, pour the milk and salt. Add the chicken, seal and place in fridge for 2-4 hours or overnight. Remove from refrigerator, drain and pat dry. In a medium bowl combine the flour ...
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Nutritions

Calories
359

Sodium
170mg
7% DV

Fat
12g
18% DV

Protein
28g
57% DV

Carbs
29g
9% DV

Fiber
2g
11% DV

Mandarin Orange Salad

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1 head of lettuce ( torn )
3 stalks celery ( thinly sliced )
4 green onions ( sliced thinly )
1 can {11 oz} Mandarin Oranges, drained
Vinaigrette Dressing:
¼ cup oil
2 tablespoons sugar
1 tablespoon Rice Vinegar
½ teaspoon salt
¼ teaspoon pepper
Caramelized Almonds:
¼ cup slivered almonds
2 tablespoon sugar
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Combine lettuce, celery, onion and mandarin oranges in a large bowl Cover and chill up to 3 hours or overnight. Caramelized Almonds: In a small saucepan, add the almonds and sugar. Cover. Over medium ...
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Nutritions

Calories
126

Sodium
68mg
2% DV

Fat
0.74g
1% DV

Protein
2g
5% DV

Carbs
30g
10% DV

Fiber
5g
20% DV
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