St. Patrick's Day Cupcakes: Shamrocks and Blarney Stones

St. Patrick's Day Cupcakes: Shamrocks and Blarney Stones
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St. Patrick's Day Cupcakes: Shamrocks and Blarney Stones


1 cup vanilla frosting, divided
Green and black food coloring (McCormick)
1/2 cup green decorating sugars
24 spearmint leaves
6 breakfast treats
1 can (16 ounces) chocolate frosting
1 1/2 cups ground chocolate cookies (Oreos, Famous Chocolate Wafers)

Image Credit: Karen Tack and Alan Richardson


1. Tint 1/4 cup of the vanilla frosting bright green. Spoon into a small sealable bag. Press out the air, seal and set aside.

Image Credit: Flickr/ Seelensturm

2. Break the breakfast treats into 12 small uneven pieces. Line a cookie sheet with wax paper and place a wire rack on top.

Image Credit: Flickr/ CarolynWakefield

3. Tint the remaining 3/4 cup vanilla frosting with a drop of black food coloring to make gray. Microwave in a 1 cup microwaveable measuring cup, stirring frequently, until it is the texture of lightly whipped cream, about 25 seconds total. Drop several breakfast treat pieces into the frosting and stir to coat completely. Use a fork to remove pieces, allowing the excess to drain back into the cup, and transfer to the prepared wire rack. Refrigerate for at least 30 minutes or until set.

Image Credit: Flickr/ table4five

4. To make the shamrocks, sprinkle the work surface with the green sugar. Press 2 spearmint leaves together and roll out with a rolling pin, coating with more sugar as necessary, to make a 4 inch circle about 1/16 inch thick. Repeat with the remaining spearmint leave and sugar. Use template or a 1 1/4 inch heart shaped cookie cuter and cut out 3 heart shapes from each flattened disc. Cut a 1 1/2 inch stem from the scraps. Reroll scraps and cut out an few additional heart to make 4 leaf clovers. Pinch the pointed end of each heart shape to make the petals.

Image Credit: Getty Images

5. Spoon the chocolate cookie crumbs into a small shallow bowl. Spread the tops of the cupcakes with the chocolate frosting and smooth. Roll the edges of the cupcakes in the cookie crumbs. Arrange 3 to 4 green candy petals on top of 12 of the cupcakes, pointed end in center. Add a green stem. Transfer 2 of the chilled gray dipped breakfast treats on top of each of the remaining cupcakes. Sprinkle with additional cookie crumbs. Snip a small (1/8 inch) corner from the bag with the green frosting. Pipe pulled dots to make patches of grass in random areas next to the blarney stones.

Image Credit: Flickr/ Seelensturm


Even if you're not going to Ireland, you can still kiss the Blarney Stone this St. Patrick's Day: on a Blarney Stone cupcake, of course. Technically you're supposed to kiss the stone while hanging upside down, but through trial and error we have found that eating them on cupcakes is best done upright!

We made the Blarney Stones out of Breakfast Treat cookies dipped in melted frosting. Luck of the Irish to anyone who kisses a Blarney Stone cupcake! The shamrocks are crafted from sugared jelly candies like spearmint leaves. They give the cupcakes a nice minty flavor, too. Be sure to hide at least one four-leaf clover in the batch.

Check out the slideshow above to learn how to make Blarney Stone cupcakes!

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