I found the Shamrock cupcake liners at A.C. Moore. I had some red and green sprinkles from Christmas and picked out the green ones. I know, crazy!
I wanted some little "flag thingy" to put into the cupcakes, but could not find any at the store. They did have these Shamrock sticker books for $1. I took out the round ones and stuck one side to a toothpick, then added the other one on the back of the first one. I also used some of the shamrocks too. Perfect!
These green velvet cupcakes are supposed to be really green and not the sort of green mine are. I thought I had lots of green food coloring, but not so. It calls for a tablespoon and I had a teaspoon. You can see my dilemma. Problem was it was already getting late in the evening and I needed to get them baked, so a little green it is.
The recipe uses a white cake mix and you add food coloring and some melted chocolate. I think it is the frosting that is so yummy.
I mean how can you go wrong with cream cheese, marshmallow fluff and cool whip. Yum!!
I hope you enjoy them!
Green Velvet Cupcakes
Prep time: 20 min
Total time: 1 hour 22 min
Makes: 24 servings
1 pkg. (2-layer size) white cake mix
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. green food coloring
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Heat oven to 350°F. Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
Spoon COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. Add sprinkles.
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