Name: St. Patrick’s Day Cupcakes
Ingredients: 1 ⅔ cups (200 g.) all-purpose flour; 1 ½ tsp. baking powder; ¼ tsp. baking soda; ¼ tsp. kosher salt; 1 cup (200 g.) granulated sugar; ¾ cup (1 ½ sticks) unsalted butter, softened; 3 large egg whites, room temperature; 1 Tbsp. pure vanilla extract; ½ cup full-fat sour cream, room temperature; ½ cup whole milk, room temperature; 1 cup (2 sticks) unsalted butter, softened; 4 cups (460 g.) confectioners’ sugar; 3 to 4 tbsp. heavy cream; 2 tsp. pure vanilla extract; ⅛ tsp. kosher salt; Green food coloring; Airheads Xtremes Rainbow Sour Candy, cut into 3″ pieces; Gold sprinkles

Description

This recipe, “St. Patrick’s Day Cupcakes,” is designed to capture the spirit and fun of St. Patrick’s Day in a delicious and visually appealing treat

Ingredients

Scale

Cupcakes:

1 ⅔ cups (200 g.) all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
1 cup (200 g.) granulated sugar
¾ cup (1 ½ sticks) unsalted butter, softened
3 large egg whites, room temperature
1 Tbsp. pure vanilla extract
½ cup full-fat sour cream, room temperature
½ cup whole milk, room temperature

Frosting & Assembly:

1 cup (2 sticks) unsalted butter, softened
4 cups (460 g.) confectioners’ sugar
3 to 4 tbsp. heavy cream
2 tsp. pure vanilla extract
⅛ tsp. kosher salt
Green food coloring
Airheads Xtremes Rainbow Sour Candy, cut into 3″ pieces
Gold sprinkles

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Instructions

Preheat and Prep: Arrange a rack in the center of the oven; preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat the granulated sugar and softened butter until light and fluffy, 3 to 4 minutes.
Add Egg Whites and Vanilla: Add the egg whites and vanilla extract and beat until smooth and combined, about 2 minutes.
Add Sour Cream: Add the sour cream and beat until just combined.
Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients and beat on low speed until just incorporated. Add the milk and beat to combine. Add the remaining dry ingredients and beat until just combined. Be careful not to overmix.
Fill Liners: Fill the cupcake liners three-quarters full with batter.
Bake: Bake the cupcakes until slightly golden on top and a tester inserted into the center comes out clean, 19 to 22 minutes.
Cool: Remove the cupcakes from the pan and let them cool completely on a wire rack.
Make Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat the softened butter until fluffy. Add the confectioners’ sugar and beat until combined, then add the heavy cream, vanilla extract, and salt and beat until combined.
Divide and Color Frosting: Transfer 1 cup of the frosting to a piping bag fitted with a star tip. This will be the white frosting for the “clouds.” Add green food coloring to the remaining frosting and stir until your desired color is reached. Transfer the green frosting to another piping bag fitted with a large round tip.

Frost and Decorate: Pipe the green frosting onto the cooled cupcakes. Stand a piece of rainbow candy upright in the frosting on each cupcake, creating an arch. Using the white frosting, pipe clouds at the base of the rainbow on each side. Decorate with gold sprinkles