Cupcakes are single servings of pure delight. When decorated with a fun holiday theme, they become the life of the party. St. Patrick's Day is a green-colored wonderland of excitement and tradition and there's nothing like a personal sweet treat to make it even better.
Cupcakes With Toothpick Flags
Matching cupcake papers and toppers come together with lovely green sprinkles in these tiny treats. Using a large star tip, these cupcakes allow even a beginner decorator to create an elegant and simple dessert.
- 1 dozen chocolate cupcakes in green papers
- 1 dozen toothpicks
- 2 dozen small shamrock stickers, in your choice of design and color
- 1 dozen rectangular slips of green papers, just over double the size of your shamrock stickers in length
- Double stick tape
- 1 recipe vanilla buttercream
- 1 frosting bag with coupler and a large star tip like Wilton tip #1M
- Round green sprinkles
- Tweezers (optional)
- Fill the frosting bag about halfway with the buttercream.
- Fill the frosting bag with the green buttercream and hold the bag at a 90 degree angle from the center of a cupcake. Make a single star at the center. Then, make a large swirl around the star, like an ice cream cone and, in a continuous spiral, make another lap around before ending at the center of the swirl. Release pressure at the center of the cupcake and draw the bag up and away.
- Using tweezers or your fingers, individually place the sprinkles on the frosting, using the photo as a guide.
- Fold one of the green paper slips in half. Open and then place a sticker on both sides of the fold. Use double stick tape on the inside fold and affix to the top of a toothpick to resemble the flag decorations as shown. Do one topper for each cupcake.
- Place one toothpick decoration in the top center of each frosted cupcake.
Fondant Shamrock Cupcakes
Sculpting fondant is fun and easy - it's a lot like playing with clay. It can be colored, rolled out, cut with cookie cutters, or free-formed into whimsical shapes. For these cupcakes, you'll learn how to make simple shamrock leaves and a stem. This is a great cupcake for those interested in learning how to work with fondant.
- In a small bowl, mix up the buttercream frosting with a few drops of the leaf green icing color until the color is uniform throughout.
- Frost each cupcake with the green buttercream, using the small offset spatula.
- In another bowl, mix about half of the fondant with several drops of the kelly green. Use your gloved hands to mix the color in by folding and pulling on the fondant until the color is evenly distributed.
- On a workspace, roll 12 small stems for the four-leaf clovers, each about 1 to 1 ½ long.
- Form 48 small hearts from the fondant. Using the toothpick or skewer, draw a line down the center of each heart to make it look like a leaf.
- Arrange the stem and leaves in a shamrock shape in the center of each cupcake, using the photo as a guide.
Chocolate Shamrock Toppers
This is another fun cupcake topper that can be made in the kitchen for a charming touch. These chocolate shamrocks come together quickly and easily and give any level cake decorator some excellent precision piping experience.
- 1 dozen vanilla cupcakes in themed cupcake papers
- 1 recipe vanilla buttercream
- Wilton Icing Color in Kelly Green
- 1 Frosting bag with coupler and a large star tip like Wilton tip #1M
- 1 package chocolate melts
- Microwave-safe glass measuring cup
- 1 frosting bag with coupler and Wilton round tip #4
- Jelly roll pan or baking sheet
- Wax paper or parchment paper
- A pencil
- Disposable gloves
- Butter knife or small paring knife
- On the wax or parchment paper, draw 12 pencil shamrock outlines with long stems at least 1-inch in length, using the photo for inspiration. Try to keep them as even and similarly sized as possible.
- Now, flip the paper over so the pencil drawings can be seen, but are facing down toward the surface of the baking sheet.
- Carefully melt the chocolate in the microwave in short intervals of about 20 seconds, stirring each time. Melt them until they are smooth.
- Let the chocolate cool for a minute or two. Twist the frosting bag with the small round tip right above the coupler and tip so that a stopgap seal is made. Pour or spoon the chocolate into the bag, keeping the twist in place so it doesn't all spill out the bottom.
- Now, holding the main bag in one hand and very close to the tip with the other, gently unwind the twist in the bag. Angle the tip so the chocolate flows out slowly and steadily and trace the shamrock outlines with the chocolate.
- Place the baking sheet with the shamrocks into the fridge for no more than 10 minutes (more than that and the chocolate may "sweat" with spots on condensations and cause the finished product to be discolored) to set up.
- In a small bowl, mix the buttercream with a few drops of the kelly green icing color until the color is uniform throughout.
- Spoon the frosting into the bag with tip #M. Hold the bag at a 90 degree angle from center of the cupcake. Make a single, continuous spiral, cover the cupcake in a swirl. At the outer edge of the swirl, slowly stop pressure on the bag while continuing the spiral shape - this will create a smooth, gentle edge that blends in.
- Using gloved hands and a butter knife or small paring knife, gently lift the chocolate shamrocks from their papers. Place one in the center of each cupcake.
Field of Shamrocks Cupcakes
With a set of cupcake papers and toppers as well as a small frosting star tip, it's easy to create fun and memorable desserts for your St. Patrick's Day party.
- Fill the frosting bag about halfway with the buttercream and put the star tip on.
- With the frosting bag held at 90 degrees above the cupcake, with the tip touching the surface of the cake, squeeze gently and pull straight up, very briefly. When one star about ½-inch tall is formed, release pressure and pull straight up.
- Cover the surface of the cupcakes in these stars.
- Sprinkle the green sugar sprinkles over the surface of the frosting.
- Place one pick in the center of each cupcake.
Green Top Hat Cupcakes
Just like a leprechaun's jaunty hat, these cupcakes are green and fun. Using buttercream and fondant together creates a charming party treat. These are good for a beginner to intermediate decorator.
- 1 dozen cupcakes (any flavor)
- 1 recipe vanilla buttercream
- Small offset spatula
- 1 package Decorator Preferred Fondant in White
- Wilton Icing Color in Leaf Green and Kelly Green
- Powdered sugar
- Rolling pin
- Disposable gloves
- A paper or poster board template for the top hat (optional)
- Small paring knife
- 2-inch round biscuit cutter
- 1 tiny heart-shaped cutter, about ½-inch in size
- Toothpick or bamboo skewer
- Frost each cupcake with a little buttercream. No need to make it pretty - this will just get covered up, anyway!
- Separate about ¼ of the fondant and color with the leaf green icing color, using gloved hands and folding the fondant over and over until the color is even.
- Mix half of the remaining fondant with the kelly green.
- Roll out the white fondant on a work surface and, if you choose, use the hat template to cut out 12 white hats. Set aside.
- Roll out the kelly green fondant and cut 12 circles the size of the cupcake tops with the round cutter. Gently place on top of the buttercream-frosted cupcakes.
- From the remaining kelly green fondant, cut 36 stripes the length of the top portion of the top hat and lay them on top of the white top hats.
- From the leaf green fondant, hand-roll 12 short ½ to 1-inch long stems. Also cut 36 hearts. Using the toothpick or skewer, draw a line up the center of each leaf.
- Arrange the stem and 3 leaves in the center of each hat in the shape of the shamrock. Use a dab of leftover buttercream to affix them to the hat.
Green Treats to Eat
Inspired by the colors, themes, and symbols of the St. Patrick's Day holiday, these cupcakes will bring a smile to everyone's faces. Whip up a batch of great themed cupcakes today!