This food/craft recipe was submitted by Victoria, from Designer Pastry, for publication here at Catholic Cuisine. I think it is such a cute idea! Victoria made the Shamrocks on her cupcake bouquet with Fondant, but they could be made many different ways. Thank you Victoria!
Designer Pastry, put together for Saint Patrick's Feast Day. We used a small festive container, found at Michaels, and topped it with a green foam ball that we cut to size and attached gourmet cupcakes that we arranged like you would for a floral arrangement.
On this cupcake bouquet, we made Mint Filled Brownie Cupcakes. You can use any brownie batter, but I suggest making one with Dutch processed Cocoa, which has a much richer flavor than the typical Hershey's Cocoa. Then, after pouring about 1 heaping tablespoon of the brownie batter into standard muffin cups, place in one peppermint patty (York will do just fine) and then cover with additional brownie batter. After cooling cupcakes on a cooling racking, ice them with white buttercream frosting. Use green gel paste color to tint fondant and use a shamrock cookie cutter to cut out shamrocks to be set upon the white buttercream. We cut off the shamrock stem to make it look a little more like a shamrock bouquet.