Pot O' Gold Cupcakes
St. Patrick’s Day has never been a holiday that I got excited for. So why am I making cupcakes for a holiday that doesn’t matter much to me? For YOU! This treat is for those of you who love St. Patrick’s Day! Maybe you forgot St. Patrick’s Day was coming up, maybe you have a party you have to go to and want to be a little extra with the treats you bring, or maybe you just really like to eat cupcakes, so I got you covered! This is one of those treats that you can make however you want to but I’m going to tell you how I made them so that you have a starting point. You can get as crazy with these as you like, but ya girl likes to use what she already has so this is what I came up with!
What You Will Need:
Green cake mix - you can make this yourself with food coloring and whatever flavor cake you want but I just happened to have a box of christmas cake mix so I used the green pouch.
Crispy Rice Cereal
Mini Marshmallows
Butter
Chocolate - I had leftover semi-sweet chocolate chips from when I made cookies earlier in the week but you can use whatever your favorite chocolate is.
Whipped Cream - spray can or tub
Canned Fruit - I used peaches for mine because that’s what I like but you can use mandarin oranges, pineapples, other yellow/orange fruits, or whatever you’d like to use to make your “coins” to go inside your crispy rice pots.
Peeps to eat while you bake! (I had the blue ones)
* There are no measurements above because I adjusted them based on the amount of each ingredient that I had so I will mention the measurements I used in the instructions and you can adjust them based on how many cupcakes you want to make.
Instructions:
Make your cupcakes per the instructions on the box or if you make them from scratch, follow the recipe that you use. Don’t forget to make them green!
While your cupcakes are baking, get started on making your crispy rice pots.
Melt 1 ½ tbs butter in a large saucepan on low heat.
Once all of the butter is melted, pour 4 cups of mini marshmallows into the pot. Coat all of the marshmallows in the melted butter and keep stirring until all of the marshmallows are melted.
Remove the saucepan from the heat and pour in 4 cups of crispy rice cereal. Mix well.
Spray or butter a baking sheet and spread out your crispy rice treat mixture onto the sheet. (Does not have to be pretty or even)
Let your crispy rice treat mixture and cupcakes cool.
While everything is cooling, take this time to make the coins for your crispy rice pots.
I don’t like the juice/syrup that comes in the cans of fruit so I rinsed my peaches well before dicing them into tiny pieces for my coins.
Once your crispy rice treat mixture is cool and not sticky, take about 2-3 tbs of the mixture and roll into a ball. I used a small measuring spoon to start off my opening for the pots and then I began pressing the inside down to form the balls into a bowl shape. Repeat this action for however many pots you are going to make. This is the most time consuming process out of the entire recipe so maybe get someone to help you. Little fingers would work great!
After your pots are made, melt your chocolate! I put my chocolate chips into a microwave safe bowl, microwaved them for 45 seconds, stirred, and then repeated the heating and stirring at 20 second intervals until I got a smooth consistency. (Took me about four 20 second heatings)
Take each crispy rice pot and dip it into your melted chocolate. You can dip them as far in as you want or completely cover them. I only dipped mine halfway because I was working with a limited amount of chocolate. Put the dipped pots back onto the baking sheet to set. You can speed up the setting process by placing your sheet of pots into the fridge or freezer.
While your chocolate dipped pots are setting, your cupcakes should be cool enough to begin decorating. I placed my whipped cream into a piping bag with a small star tip on the end and piped little swirls around the edge of each cupcake to make it look like clouds. You can make your clouds however you want. If you like frosting more that whipped cream, go for it! You could even use a spoon to plop your clouds onto your cupcakes.
Once your chocolate has set, place your crispy rice pots onto the middle of each cupcake. I was too impatient and my fridge was too full so I placed mine on the cupcakes while the chocolate was still wet.
Use a teaspoon to scoop up your diced peaches and place them into the center of your crispy rice pot.
Take them to your St. Patrick’s Day party or eat them all by yourself! Enjoy!
If you tried this recipe, post pictures below of how your cupcakes turned out and let me know what your favorite green treat to make for St. Patrick’s Day is!
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