They look amazing and bet they tasted wonderful. You manage very well I'd say, happy St. Pats day.

They taste great! I've said before that cooked buttercream tastes like a buttered cloud. I made them to impress the 9yr old grandson, but my DD has eaten three today--they must be good.

Happy St Patrick's day to all. I would love one of those cupcakes! I have the corned beef and fixings in the slow cooker for dinner tonight.

They look delicious!

All I'm gonna do is order pizza and drink green beer! And my kids can have sparking green wine.

Orange carrot cup cakes on St. Patrick's Day? For shame! Top o the morning to all.

Happy St. Patrick's Day. I made Irish soda bread, cream of potato soup with rivels, and chocolate cup cakes. I sent most of it home with Amber for their weekend meals. Cloudy all day here in central Indiana.

Sue

We are having Hasselback potatoes (but at least it's potatoes), with bacon and broccoli. I just came in to check the recipe. The kids are going to an art show, and on to the local Irish pub, so I'm babysitting both boys this evening. I might need a green beer by the end of the night.

Happy St. Patrick's Day. Those cupcakes look delicious.

Can you share your recipe for buttercream icing? I just made cupcakes for St. Patty's Day and my icing was a disaster-too hard to pipe!

Also, what was your technique for the shamrocks?

Thanks!

The buttercream recipe is at the bottom of this tutorial, but the whole article is entertaining. I will never make regular buttercream again, unless someone requests roses on a cake.

I used a round tip to make a ball for each leaf of the shamrock, then pulled it to the center before releasing pressure. The stems were added with a smaller round tip, starting where the leaves meet. Easy-peasy.

mama goose- thank you so much for the link. I tried to make PW's flour icing and it was a DISASTER! I could not get the sugar granules to incorporate, so it was grainy, AND the cooked milk and flour mixture was lumpy, leaving pockets of flour in the icing.

There was no way I was going to put that dreck on 24 cupcakes.

I was just so disappointed that I threw in the towel and had DH go to the store and buy some Duncan Hines icing, and called it a day.

I was really looking for something smooth and easy to pipe.

mimi, I've never had this recipe fail, because you mix the flour and sugar to break up any lumps, then whisk in the milk before you put the pan on the heat. The 'pudding' is smooth as silk, even before you add the butter. Make sure you keep the heat low, after the paste starts to thicken, so you don't scorch it.

I've even started adding the butter to the still-warm paste, whipping it in until it melts, then refrigerating the mixture until cool, and whipping it up later. It doesn't seem to affect the texture of the frosting, and it's quicker than mixing in one spoonful of the paste at a time. I've noticed, though, that the cooked buttercream seems to get soft quicker from the heat from my hands. Good luck!