Shamrock Shake Cupcakes

INGREDIENTS

  • 1 box 15.25oz/432g white cake mix
  • 3 large egg whites
  • 1 cup 237ml water
  • 1/3 cup 79ml vegetable oil
  • 1/4-1/2 teaspoon mint or peppermint extract see note
  • 1/2 teaspoon green food coloring
  • 2 cups 474g heavy whipping cream
  • 4 tablespoons instant vanilla pudding mix
  • Green sprinkles optional
  • Maraschino cherries optional

INSTRUCTIONS

  1. Preheat oven to 350°F. Line cupcake pans with liners.
  2. Place cake mix, egg whites, water, oil, and extract in a large bowl. Whisk vigorously or use a hand mixer to beat until smooth. Add food coloring and stir in carefully.
  3. Fill liners 2/3 full. Bake for 15-18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
  4. To make frosting: beat whipped cream with a hand or a stand mixer on high speed. Gradually add the pudding mix and beat until stiff peaks form.
  5. Frost cupcakes (I used a 1M tip) and top with sprinkles and/or a cherry.

NUTRITION INFORMATION

Serving: 1cupcake (calories based on 24) | Calories: 180kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 174mg | Sugar: 10g

Nutritional information not guaranteed to be accurate

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