How to Make Shamrock Cupcakes

Step-by-Step Guide

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   Step 1: Preheat the oven to 180ºC/350ºF.

   Beat until the mixture becomes fluffy and looks pale., Beat lightly., Mix on medium speed.
   
   Mix until well combined.
   
   Add a little flour if it seems to curdle. , This step is optional., Mix well at a slow speed., Ensure an even amount in each cupcake., Bake for 18-20 minutes.
   
   The cakes are ready when the they spring back to the touch and look lightly golden., Leave to cool., If you'd like the frosting to be green or orange, color lightly.
   
   Don't dye it if it will overwhelm the shamrock decoration though.,, Roll to about 3mm in thickness.,, Dab a bit on the back of a shamrock before centering the shamrock shape on each cupcake.
   
   Press down gently., This allows the icing to properly set.
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   Step 2: Combine the butter and sugar in an electric mixer.

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   Step 3: Crack the eggs into a small mixing bowl.

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   Step 4: Add the beaten eggs to the butter and sugar mixture slowly.

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   Step 5: If using the Irish liqueur

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   Step 6: add now.

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   Step 7: Add the flour.

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   Step 8: Spoon the batter into 24 cupcake cases.

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   Step 9: Place in the preheated oven.

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    Step 10: Remove from the oven.

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    Step 11: Follow the instructions on the package for preparing the pre-made royal icing.

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    Step 12: Use an icing palette knife to spread the royal icing on the top of each cupcake.

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    Step 13: Roll out the green sugarpaste on a thin sprinkling of icing sugar.

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    Step 14: Use the shamrock cutter to press out shamrock shapes in the sugarpaste.

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    Step 15: Make up a little icing sugar to act as food glue.

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    Step 16: Let the cupcakes sit for about half an hour before serving.

Detailed Guide

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