St. Patrick’s Day Mint Cupcakes

Showcase the Emerald Isle’s favourite colour on St Patrick’s Day with these minty cupcakes complete with a lavish swirl of delicious icing.

Difficulty Level

St. Patrick’s Day Mint Cupcakes

Showcase the Emerald Isle’s favourite colour on St Patrick’s Day with these minty cupcakes complete with a lavish swirl of delicious icing.

  • 2h Total Time
  • 24 Servings

All You Need Is ...

  • 1 box Betty Crocker™ Velvety Vanilla Cake Mix
  • 90ml vegetable oil
  • 180ml water
  • 3 medium free range eggs
  • 6 round mint crème filled chocolate sandwich biscuits, cut into quarters, to decorate
  • Mint green food colouring paste or gel

For the icing

  • 2 1/2 tubs Betty Crocker™ Velvety Vanilla Icing
  • 1-1 1/2 teaspoons peppermint extract (see tip)

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12 hole muffin trays with green paper cupcake cases.

Stir the cake mix, oil, water and eggs gently together in a bowl, then whisk (by hand or with an electric mixer) for 2-3 minutes until smooth and creamy. Whisk in enough green food colouring paste or gel to give a fairly bright shade of green. Divide the mixture equally between the cupcake cases and bake for 18-22 minutes. Remove from the oven and cool in the trays for 10 minutes, then transfer to a wire rack and leave to cool completely; about 30 minutes.

To make the icing, beat the vanilla icing and peppermint extract together in a large bowl. Spoon about half of the icing into a large disposable piping bag fitted with a plain 1cm nozzle. Insert the tip of the nozzle into the centre of 1 cupcake, about halfway down. Gently squeeze the piping bag, pulling upward until the cupcake swells slightly and the filling comes to the top. Repeat with the remaining cupcakes.

Spoon the remaining icing into the same piping bag and generously pipe swirls of icing on top of the centre of each cupcake. Decorate each cupcake with a piece of biscuit to serve. Store any leftover cupcakes in an airtight container in a cool place for 2-3 days.

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