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Shamrock Mint Cupcakes recipe

'Tis the luck o' the Irish you'll be gettin' when you top cake-mix cupcakes with a simple shamrock design.

Shamrock Mint Cupcakes

Makes: 24 cupcakes

1 box (1 pound 2.25 ounces) chocolate fudge
    cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
1 cup creme de menthe or mint baking chips (from
    10-ounce bag)
1/2 teaspoon peppermint extract
1 container (12 ounces) fluffy white whipped frosting
24 large green gumdrops

1. Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.

2. Bake 21 to 26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.

3. Stir peppermint extract into frosting until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

Recipe and photograph courtesy of Pillsbury.