• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 48 mini cupcakes
  • Freezing Excellent

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Ingredients

  • Cupcakes
  • ½ cup Crisco® All Vegetable Shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk
  • 2-3 drops green food colouring
  • Icing
  • ½ cup Crisco All Vegetable Shortening
  • 6 cups icing sugar
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2-3 drops green food colouring

Serving Size: 48 mini cupcakes

Directions

Serving Size: 48 mini cupcakes

  • Cupcakes: Preheat oven to 350°F (180°C). Line mini muffin pans with paper liners.
  • Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
  • Combine dry ingredients in a separate bowl. Add half of the dry mixture to the egg mixture and stir. Add milk and then stir in remaining dry mixture until combined. Divide batter in half.
  • Stir 2-3 drops of green food colouring into one half of the batter until mixture turns green.
  • Spoon approximately 2 tsp (10mL) of each batter into each paper liner.
  • Bake in preheated oven for 12-15 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
  • Icing: Beat shortening, 3 cups (750mL) icing sugar, milk and vanilla for 2-3 minutes until mixture thickens. Add remaining icing sugar 1 cup (250mL) at a time, beating well after each addition. If icing is too thick simply add more milk, 1 tbsp (15mL) at a time until you have the desired thickness.
  • Divide icing in half. Stir 2-3 drops green food colouring into half the icing mixture until icing turns green.
  • To ice cupcakes place a piece of plastic wrap on a clean flat surface. Place equal amounts of green icing and white icing side by side. Using the plastic wrap, wrap up the icing into a cone, leaving a small hole at the end of the plastic wrap so you can squeeze out the icing. Place in icing bag and decorate.

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