shamrock cup cakes made easy

How To Make shamrock cup cakes made easy

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  ~~***DON'T HAVE A CLOVER PAN--DON"T NEED A CLOVER PAN***~~ Place paper liners in 32 standard muffin cups, then fill each halfway with the batter. For each cupcake, roll three balls of foil (ours were 2/3 inch in diameter) and insert them evenly around the perimeter between the liner and the tin, as shown. Bake the cupcakes for a few minutes less than the package suggests (because there's less batter per cup than usual), or until a toothpick comes out clean. Allow the cupcakes to cool, then remove them from the tin. Cover each with green frosting (our ratio was 1 teaspoon of green food coloring to one 16-ounce can of white frosting). Use a toothpick to draw leaf veins, and insert a 2-inch-long piece of green licorice for a stem.
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