St. Patrick’s Day Cupcakes in ombre style. Three shades of green and a whipped frosting. Perfect for your St. Patrick’s Day Party!
St. Patrick’s Day is known for corned beef and green beer. Sometimes even green eggs and ham, which is odd because that is more of a Dr. Seuss thing than a St. Patrick’s Day thing. I suppose anything of a green hue will do.
Ombre was in, then out, now it is back in again. A super simple way to make cute St. Patrick’s Day cupcakes if you ask me. Ombre just means a gradual change in color, usually monochrome and in this case, GREEN.
Since cupcakes are so small, I don’t recommend using more than three shades in the actual cupcake and then using a fourth for the frosting, unless you prefer a frosty white. You can even scale this down to two shades in the cupcake.
This technique is fairly simple, just keep a few small tips in mind when making your own St. Patrick’s Day Cupcakes.
- Use a white cake mix, including egg whites only. Any yellow in the batter will result in blue cupcakes instead of brilliant green.
- Split the batter, color one dark and then slowly color the next. Even if you use less coloring, you could potentially end up with the same color if you don’t have exactly equal amounts of batter.
- Don’t overfill your cupcake tins. It is so easy to do and I do it all the time! Oops!
- Buy two times the number of cupcake tins you will need. Maybe even in contrasting colors or different hues of the same. They look so much tidier when the cooked cupcake is nestled into a fresh and ruffled liner.
- I like to mix large and mini cupcakes for display purposes. There are also some who don’t want a whole cupcake, so it gives them the option to have just a taste.
Need more St. Patrick’s Day recipe ideas? Check these out!
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Ombre St. Patrick’s Day Cupcakes
- Prepare white cake mix according to package directions. Heat oven according to box instructions.
- Line a muffin tin with 24 cupcake liners.
- Split batter into two bowls. Color one with food coloring. A deep green will take varying amounts depending on if you are using gel or liquid coloring. Liquid will be over 50 drops. Mix well. Slowly add green food coloring to the second bowl, starting with just a quarter of what you used for the first. Do the same with the third. Add until you have noticeably lighter color than the first and second.
- Spoon a heaping tablespoon of the darker batter into each lined cupcake tin. Using a fresh spoon, do the same with the two lighter colors.
- Bake according to package directions. Remove and allow to fully cool.
- Pipe frosting onto each cupcake.
- Adorn with gold candy and watch eyes light up for St. Patrick’s Day Cupcakes!
- If you’ve tried this recipe, come back and let us know how it was!