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Chocolate- mint Shamrock Cupcakes Recipe

   
 

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     Chocolate- mint Shamrock Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   2 dozen

Ingredients
1 package of (18-1/4 ounces) chocolate cake mix
pencil, paper, scissors, and waxed paper
1 cup light green candy coating disks
24 chocolate waffers
2 tablespoons corn syrup, warmed
Gold pearl dust
2 packages (4.67 ounces each) mint andres candies, chopped
1/2 cup heavy whipping cream
 

Instructions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Meanwhile, with a pencil and paper, draw a shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in the corner or bag. Place waxed paper over the pattern; pipe a shamrock design. repeat 23 times. Refredgerate until set.
Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside
Place andres candies in a small bowl. In a small saucepan, bring cream cheese just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press shamrock-topped wafer onto each cupcake
Serving Suggestions
Pearl Dust is available at www.wilton.com


Originally Submitted
8/10/2009





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