Bake a batch of cupcakes from your favorite flavor of cake batter. Top with green frosting. Place a rainbow cookie (see recipe) on top. Stand two or three gold wrapped chocolate coins in the frosting at the “bottom” of the rainbow.
Bake a batch of vanilla or chocolate cupcakes. Top with white frosting. Do not pipe the frosting but rather spread it smoothly to cover the top of the cupcake. Use a rolling pin to flatten three green, sugar topped gumdrops. Arrange them on the top of the cupcake in the shape of a shamrock. Carve out and flatten a small piece of green gum drop to place as the stem.
In a large mixing bowl, combine one box of white cake mix with the rest of the ingredients listed on the box, substituting the water with club soda. Add one box of pistachio pudding mix. Mix, pour into cupcake pans and bake as directed. Meanwhile, mix another box of pistachio pudding mix with one pint of heavy whipping cream. Beat together to create a green whipped cream topping. Top the pistachio cupcakes with the green topping just before serving.
Tip: you may want to add a few drops of green food coloring to enhance the tint of the batter and whipped cream.
Mix the ingredients as instructed on a box of chocolate cake mix. Stir in one cup of chopped Andes chocolate mints. Pour into cupcake pans and bake as directed. In another bowl, combine one pint of heavy cream, one box of chocolate pudding mix and 1 teaspoon mint extract. Beat with electric mixer to create a chocolate mint whipped cream topping. Top the cupcakes with the whipped topping just before serving.
Bake any variety of cupcakes you wish. Frost the cupcakes with the frosting of your choice. To turn them green in honor of Saint Patrick’s Day, top the frosting with green sprinkles, green sugar crystals, edible shamrock confetti or green m&m candies.