St. Patty Cakes | Recipes

St. Patty Cakes

(10) Ratings:
Prep Time:
Baking Time:
Makes:48 mini cupcakes

You don’t have to be Irish to enjoy these great-tasting mini vanilla cupcakes, but you sure will feel lucky! Make them with your kids to celebrate the day. 



½ cup 125mL Crisco® All Vegetable Shortening
1 cup 500mL granulated sugar
2 eggs
1 tsp 5mL vanilla extract
2 cups 500mL Robin Hood® Original All Purpose Flour
1 ½ tsp 7mL baking powder
¼ tsp 1mL salt
¾ cup 175mL milk
2-3 drops green food colouring


½ cup 125mL Crisco All Vegetable Shortening
6 cups 1.5L icing sugar
½ cup 125mL milk
1 tsp 5mL vanilla extract
2-3 drops green food colouring


  1. Cupcakes: Preheat oven to 350°F (180°C). Line mini muffin pans with paper liners.
  2. Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
  3. 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.
  4. Tip

    Time to split! Teach your kids measurements by having them divide the batter evenly using glass liquid measuring cups.

  5. Stir 2-3 drops of green food colouring into one half of the batter until mixture turns green.
  6. Tip

    Let your kids add in the food colouring one drop at a time. Have them stir it into the batter until the colour is their favourite shade of green.

  7. Spoon approximately 2 tsp (10mL) of each batter into each paper liner.
  8. Tip

    Get your little bakers to use their imaginations when placing the batter into the paper liners. They can place the two batters side by side, add one after the other, or try any combination that comes to mind!

  9. Bake in preheated oven for 12-15 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
  10. 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.
  11. Divide icing in half. Stir 2-3 drops green food colouring into half the icing mixture until icing turns green.
  12. 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.
  13. Tip

    Time to decorate! Your kids will love helping you squeeze out the icing onto the cupcakes and watching the green and white icing mix together.


    Let your kids dress up their cupcakes by topping them off with sprinkles or other fun decorations.


  • You can make these cupcakes for anytime of the year or any occasion. Simply replace the green food colouring with any other seasonal colour you like.

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