Lucky Shamrock Cake Recipe

Lucky Shamrock Shake Cupcakes

1 box white cake mix (I used Betty Crocker)

1 box (3.4 oz) vanilla pudding mix

4 eggs

1 c vegetable oil

1 c water

½ c milk

½ c sour cream

2-3 teaspoons of mint extract (to taste)

Preheat oven to 350. Prepare cupcake tins (recipe makes two dozen) either by greasing pans or using paper cupcake liners.

Mix together all ingredients. Divide batter evenly among 24 cupcake cups. Bake for 17-19 minutes, or until a toothpick comes out clean. Allow to cool in pan five minutes, then remove from pan and place on a cooling rack to cool completely. Once completely cool, frost with your favorite store-bought whipped vanilla icing or your favorite homemade vanilla icing. Maybe the icing from the cupcakes in Dollop of Delight?