Wilton St. Patrick's Day Cupcakes with Shamrock and GoldBack to category
Wilton St. Patrick's Day Cupcakes with Shamrock and Gold
Celebrate St. Patrick's Day with an easy-to-make cupcake!
- Time:2 hours
1Project time does not include time needed to neither bake nor cool cupcakes, nor for the fondant cutouts to dry.
2Two to three hours in advance, use 9 inch fondant roller with Pink guide rings to roll out White fondant 1/16 inch thick. For each shamrock, use straight edge of heart cut-out F to cut three shapes for leaves. For stem, use knife to cut triangle shape 3/4 inch high x 3/8 inch wide at base. Cut a slight curve in triangle. For coins, use wide end of tip 12 to cut three shapes for each treat. Let all shapes dry on cornstarch-dusted surface, about 2 to 3 hours.
3Prepare cupcake batter following recipe directions. Bake and cool cupcakes.
4Use tip 1M, a cut disposable decorating bag and White decorator icing to pipe a swirl on cupcake tops.
5Use Green edible color marker to draw design on shamrock leaves and stem. Use Gold color mist food color spray to spray coins. Let dry, about 5 minutes.
6Position shamrock leaves, coins and Black sugar pearls on cupcake tops.