Patty's Day Pops / Unique Vintage Blog


Patty's Day Pops

With St. Patrick's Day coming up this weekend, the Irish part of me (actually it's just my married last name) inspired me to break out the green food coloring and get creative beyond pouring it into my beer pint. I found this recipe on the popular recipe site Bakerella.com. They look so cute and delish, I think I'm going to attempt this...thought you might like to as well! May the luck of the Irish be smilin' on ya!

xo, Robin Doyle

IMG_6804

I wanted to try this Red Velvet recipe from the other day again for a few reasons:

  1. I had green food coloring and figured it would be fun for St. Patrick’s Day.
  2. Many of you asked if the red velvet cake recipe could be used for cupcakes, so I wanted to find out for you for sure.
  3. I wanted to try the cooked frosting that a lot of you recommended over the cream cheese version and
  4. I had all of these…

IMG_6830

Tiny shamrock sprinkles.

They just had to be used before another St. Pat’s day passed by.

IMG_6741

A little liquid food coloring in green. For the red velvet cake I used two bottles, but one was enough for the green.

(P.S. This food coloring works much better than the time I tried to use icing colors.)

Untitled-1

For the cupcake version I used one cup of oil instead of 1 1/2 to see how it would be with less.

IMG_6764

So far so good.

IMG_6766

Too good. Man, I never get cupcakes this puffy when I want them.

IMG_6769

Look at that. Lucky I guess. Must be the shamrock sprinkles.

The batter was enough for 22 cupcakes, but judging by the tops, I could have filled them slightly less and gotten a full two dozen out.

IMG_6784

If you don’t make the frosting right away, just wrap the cupcakes in plastic.

Okay… now for the cooked frosting.

I don’t know quite how I feel about it. It was good. But, I think I’m still a cream cheese girl at heart.

I used a combination of recipes from the comments on the red velvet post. Thanks Kelly, Shannon, April and all who recommended it. I think I did it right, but you’ll have to tell me before I give a final judgment.

Cooked frosting fans … is it supposed to be more creamy or more light and airy? Mine reminded me of a mousse-like texture and I think I was imaging it to be thicker.

It looked pretty, though.

IMG_6792

Here’s the recipe:

Cooked frosting
1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember which I used for sure.)
1 cup sugar
1 teaspoon vanilla

  • Cook milk and flour. (Mine was cooked until pretty thick)
  • Cool.
  • Cream butter and sugar. Add vanilla and mix until combined.
  • Add cooled cooked mixture to creamed mixture and beat until combined.

Enjoy on some green or red velvet cupcakes.

And in case you’re wondering…

IMG_7024

It works with cake balls, too… with cooked or cream cheese frosting. Your choice.

IMG_7012

You can also whip up some of these no-bake oreo balls for the occasion.

SOURCE: BAKERELLA