It's the first day of March, which means (almost) springtime, March Madness, and St. Patrick's day fun.
Today we are sharing a delectable cupcake recipe that would be perfect for St. Patrick's day for 3 reasons:
1. The cupcakes are green, so you won't get pinched.
2. They taste heavenly, and I think for that reason alone Saint Patrick would give his approval.
3. They are soft and sweet... a perfect treat for those of us wearing braces.
Makes approx. 24 cupcakes.
Ingredients
- 1 Box Duncan Hines Devils Food Cake Mix + Ingredients Listed On Box (3 large eggs, 1 cup water, 1/3 cup vegetable oil)
- 1 Package Mint Oreo Cookies
- 2 Cups Unsalted Butter
- 2 TBS Mint Extract
- 1 2Lb Bag Of Powdered Sugar (approx. 8 cups)
- 4-6 TBS Milk
- Makes approx. 24 cupcakes.
Instructions
- Preheat oven to 350, line 2 cupcake pans with 24 cupcake liners. Pull apart Oreo cookies and place the side with cream still attached, cream up in each cookie liner. Set aside the other Oreo Cookies halves.
- Mix Devils food cake mix as instructed on box. Spoon 2 – 2 1/2 TBS of batter into each cupcake liners. Bake at 350 degrees for 16 minutes.
- Place the remaining Oreo cookie tops in a food processor until they are fine crumbs. (or simply crush finely using ziplock or bowl) Set aside.
- In the bowl of an electric mixer, or a large mixing bowl, beat butter until light and fluffy. Add mint extract and mix until combined. Slowly add in powdered sugar. Once all of the powdered sugar is combined, beat it milk 1 TBS at a time until you have reached your desired consistency.
- While mixing, slowly sprinkle in Oreo cookie crumbs. I used about 1/3 cup but you can you more or less depending on how much Oreo flavor you want. Remember to save a little to sprinkle finished cupcakes.
- Once cupcakes have cooled, pipe icing onto cupcakes and sprinkle with remaining Oreo crumbs.
