Place green food coloring into the batter to make the batter green.
Evenly distribute the batter between 24 cupcake liners.
4
Bake at 350 for 15-18 mins until a toothpick comes out clean.
Allow cupcakes to cool completely.
Make Frosting
5
Add butter to bowl and mix until smooth
6
Add powdered sugar a cup at a time and mix until well incorporated.
7
Add a little drizzle of coffee creamer or heavy cream to loosen up the mixture slightly.
We do not want a runny icing it needs to be stiff but smooth.
After all powdered sugar is added add in a few drops of green food coloring.
mix on high for 4-5 mins until fluffy.
8
Add to a piping bag with tip 1M and set aside.
Arrange cupcakes in a circle. The outer circle will have 15 cupcakes and the inner circle will
have 9 cupcakes.
9
Immediately add sprinkles.
10
Use two twirlers to form the bow.
11
Fill in any gaps with icing. Icing them in a criss-cross fashion.
Make Xs out of icing across the cupcakes.
12
Notes:
If you are squeezing too hard you will run out of frosting.
If you have to make more frosting your greens will not match up because the first batch of icing
will have dried.
If your cupcakes move add a small amount of icing to the bottom to hold them in place.
Ingredients
1box white cake mix
3eggs
⅓cupvegetable oil
1tspclear vanilla (optional)
green food coloring
Frosting
2sticks unsalted butter room temperature
4cupspowdered sugar
¼cupliquid (coffee creamer or heavy cream)
Equipment
46 count Handi-foil cupcake pans
24cupcake liners
Mixing bowl
Measuring cups and spoons
16 inch piping bag
Tip 1M
Directions
1
Collect all ingredients
2
Make cupcakes according to package directions.
3
Place green food coloring into the batter to make the batter green.
Evenly distribute the batter between 24 cupcake liners.
4
Bake at 350 for 15-18 mins until a toothpick comes out clean.
Allow cupcakes to cool completely.
Make Frosting
5
Add butter to bowl and mix until smooth
6
Add powdered sugar a cup at a time and mix until well incorporated.
7
Add a little drizzle of coffee creamer or heavy cream to loosen up the mixture slightly.
We do not want a runny icing it needs to be stiff but smooth.
After all powdered sugar is added add in a few drops of green food coloring.
mix on high for 4-5 mins until fluffy.
8
Add to a piping bag with tip 1M and set aside.
Arrange cupcakes in a circle. The outer circle will have 15 cupcakes and the inner circle will
have 9 cupcakes.
9
Immediately add sprinkles.
10
Use two twirlers to form the bow.
11
Fill in any gaps with icing. Icing them in a criss-cross fashion.
Make Xs out of icing across the cupcakes.
12
Notes:
If you are squeezing too hard you will run out of frosting.
If you have to make more frosting your greens will not match up because the first batch of icing
will have dried.
If your cupcakes move add a small amount of icing to the bottom to hold them in place.
