Irish Flag Frosting Recipes
IRISH FLAG FROSTING
Frosting for Irish Flag Cookies (see recipe in footnote), or any cut-out cookies you like!
Provided by Laria Tabul
Categories Desserts Frostings and Icings
Yield 18
Number Of Ingredients 6
Steps:
- Blend confectioners' sugar, salt and vanilla. Add just enough water to make frosting easy to spread.
- Divide frosting into 2 small bowls. Add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. Mix each until the colors are even.
- Frost 1 inch of the left side of each Irish Flag Cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 7 g, Sodium 32.4 mg, Sugar 6.8 g
IRISH FLAG CUPCAKES
This is a quick and easy recipe that is festive for St. Patrick's Day,
Provided by Kathie Carr
Categories Cakes
Time 40m
Number Of Ingredients 5
Steps:
- 1. NOTE: One large package of M and M's should have enough green and orange candies to make this recipe. Use the rest for M and M's cookies if you like.
- 2. Preheat oven and mix cake batter according to directions on box. Separate batter into 3 equal parts each in a separate small bowl. Use food coloring and color 1 part of batter green, 1 part orange, and leave one part white. Line cupcake pans with paper liners. Spoon some of each color of batter into each paper lined cupcake. You can leave as is or swirl batter a bit to look tie dyed. Bake according to directions on box.
- 3. Cool cupcakes completely before frosting with white icing. Drop a few orange and green M and M's on each cupcake.
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- Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 9″ nonstick cake pans along the bottom and sides. Gently tap off excess flour; set aside.
- In a large bowl, whisk together the egg, oil, buttermilk, Baileys, and coffee. Whisk until fully incorporated; set aside.
- In a separate bowl, whisk together the flour, sugar, cocoa, salt, and baking soda until well combined. Add dry mixture to the bowl with wet ingredients. Use hand whisk to gently stir mixture until no streaks/lumps of dry flour remain (some tiny lumps are fine.) Batter will be runny.
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