Making Pot of Gold Cupcakes for St. Patrick's Day doesn't have to be complicated. This simple yet delightful recipe allows you to embrace the spirit of the holiday without spending hours in the kitchen. Share these charming cupcakes with your loved ones, and let the festive flavors and playful presentation add a touch of joy to your St. Patrick's Day celebration. Happy baking!
Instructions
To begin, prepare cupcake dummies or bake cupcakes, in the video we decorated six cupcake dummies. First, prepare white buttercream in a piping bag and dump the gold sequins in a shallow dish or on a plate. Pipe a flat swirl of buttercream onto the cupcake and immediately turn over and dip the icing into the gold sequin sprinkles. When dipping be sure to rotate the cupcake in the sprinkles so that all of the buttercream is coated in sprinkles. Use the edge of your hand to help shape the sprinkles and press any loose sprinkles into the icing. Repeat with the remaining cupcakes until all are coated in buttercream and sprinkles. Once all of the cupcakes have been dipped in sprinkles, shape the frosting so that it is thinner around the edges by pressing your hand around the outside edge. This will give enough room to pipe the top of the pot.
Fit a piping bag with a number 10 round piping tip and fill with black buttercream. Pipe a ring of this black buttercream around the outer edge of each cupcake.
The next step is to create the pot handles using black royal icing. You will need parchment paper, a ruler, and a pencil. Mark two dots for each end of the handle and one dot for the top of the handle. We measured ours two and a half inches apart and two inches tall to fit perfectly on top of the cupcake. This step ensures that all of the handles for the pots are uniform and fit nicely on top of the cupcakes. Pipe the handles using stiff black royal icing following the guide made by the pencil marks. After piping the handles go back over them with more icing to make them thicker. Finish the handles with dots on either end. Allow the royal icing handles to dry and set up at room temperature overnight. Once they are completely dry carefully remove them from the parchment paper.
Measure the handle against the cupcake and pipe two dots on either side of the cupcake using black buttercream to attach the handle. Repeat these steps for the remaining cupcakes. Finish the cupcake by adding edible gold jewel dust for a little added sparkle!
