Unique Vintage » 

Posts Tagged ‘St. Patrick’s Day’

Patty’s Day Pops

March 15, 2012 by Stan | Lifestyle

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

4426545444 41952b6a24 o Pattys Day Pops

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…

4425781165 a2aab5b9ee o Pattys Day Pops

Tiny shamrock sprinkles.

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

4426545116 9756516a18 o Pattys Day Pops

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.)

4426545724 05cd13a877 o Pattys Day Pops

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

4425780837 a494fc7bc6 o Pattys Day Pops

So far so good.

4425780899 69393d83b7 o Pattys Day Pops

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

4426545284 674b79f224 o Pattys Day Pops

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.

4425781019 ffa77fe845 o Pattys Day Pops

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.

4425781435 da4e5000c2 o Pattys Day Pops

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…

4425781255 ea4885fa07 o Pattys Day Pops

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

4425781303 05d81cbec2 o Pattys Day Pops

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