St. Patrick’s Day is such a lively and fun holiday. I love all the traditions that go along with it! Looking for four leaf clovers, pinching people not wearing green (except when I get pinched), eating corned beef and cabbage, but one of my favorite traditions is looking for leprechauns and their pot of gold.
Leprechauns have been a part of St. Patrick’s Day celebrations for hundreds of years. The myth behind these creatures is that they want to protect the pot of gold they collected which rests at the end of a rainbow. If you are lucky enough to catch one of these little men with red hair dressed in green, then they will grant you three wishes.
This myth started in the 8th century when tales of water spirits called luchorpán, merged with house fairies. It is said that these new mythical creatures developed a liking for heavy drinking. That is where the myth of leprechauns being in your house came from because they want to sneak in and steal liquor!
As time progressed this myth evolved and leprechauns became known as cobblers who loved gold and playing tricks. I remember being in 2nd grade and my friend had slept over the night before and St. Patrick’s Day morning we searched my house for a leprechaun. We didn’t find one, but we did play tricks on each other until she went home. The next day we went to school and we told everyone we caught a leprechaun. (They believed us too!)
Did you ever hunt for a leprechaun? What three things would you wish for if you caught a leprechaun?
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Leprechaun Rainbow Cupcakes
- 1/2 cup vegetable oil.
- 2 3/4 cups all-purpose flour.
- 2 tbsp. cornstarch
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups whole milk, at room temp.
- 1 tbsp. distilled white vinegar
- 2 tbsp. pure vaniila extract
- 1 stick unsalted butter at room temp.
- 1 2/3 cups sugar
- 4 eggs, at room temp.
- Optional, food coloring, I used 6 different colors
- 1/2 tsp. salt
- 2 cups confectioners sugar
- 4 sticks butter, unsalted at room temp.
- 2 tsp. of vanilla
- Optional, food coloring
For the cupcake
- Preheat oven to 350 degrees. Line the cupcake tin with liners.
- Whisk the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Combine milk, vinegar and vanilla in a small bowl.
- Beat the butter, oil and sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Beat in the eggs one at a time; beat until thick, 3 minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the milk mixture. Beat just until smooth, then finish mixing with a rubber spatula.
- Fill the liners 2/3 way up with batter.
- Bake the cupcakes for 16-18 minutes.
For the frosting
- Beat the butter and salt in a large bowl with a mixer on medium- high speed until smooth and fluffy, about 2 minutes.
- Reduce speed to low and beat in the confectioner's sugar one cup at a time, increasing the speed to medium-high.
- Repeat with the remaining cup, beat until fluffy, about 3 minutes. Beat in vanilla and milk.
- Fill plastic piping bag with frosting with the tip of your choice.You can use any tip like this Wilton Decorating Open Star Icing Tip 4B
- To get the rainbow effect seperate your frosting out into six bowls. Next put some gel food coloring into each bowl, but be sure to use a different color in each bowl.
- Place a sheet of plastic wrap on a clean surface. Now take a little bit of one color and spread it on the plastic wrap in a line. Take the next color and make a line with it right next to the line you made before. Repeat this for every color until all colors are lined up on the plastic wrap. Roll the frosting over itself so you are basically making a cookie dough roll shape. There will be some plastic wrap left on the end cut the excess off on one side. Place the rolled frosting cut side down into your piping bag. Make sure you have the tip in the bag first!
- Begin piping on each cupcake in whatever design you want! Enjoy!
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