I know this post is titled “shamrock pound cake,” but it started out as “shamrock cupcakes”…yes, I had a Pinterest fail that I thought I would share. For two reasons…first, it is good to see that life is not always picture perfect and I was able to turn the fail into a success (I think).
So the fail…I saw some adorable vanilla cupcakes with red velvet heart shapes inside them around Valentine’s Day. I thought it would be fun to try green shamrocks inside cupcakes. I started by baking a green colored sheet cake.
Easy enough, right? Then I used a shamrock cookie cutter to cut out the shamrock shapes. So far, so good…
Until I discovered they would be too large for the cupcake liners! Now why didn’t I think to measure before I baked that cake?
So I had these green shamrock cake shapes, and I didn’t know what to do with them…besides eat them! So I thought I would use them in a pound cake. Surely they would be small enough in a loaf pan.
Wrong…because I used a pound cake recipe, the cakes were two different densities which caused my little shamrocks to float to the top as it baked.
Not exactly the look I was going for!
Never one to give up, I decided to try again…only with a smaller shamrock cookie cutter and using the same recipe for both cakes.
I baked a green pound cake (recipe at bottom) and allowed it to cool. I then sliced it into 1/2-1 inch slices, and cut out the shamrocks with the SMALLER cookie cutter.
I mixed the ingredients together to make the second pound cake (minus the green food coloring). Then, I sprayed the pan with cooking spray and lined up the shamrocks inside the loaf pan.
Next I covered the shamrocks with the batter and put it in the oven to bake.
And guess what…it worked!
A surprise green shamrock inside the pound cake…
Not perfectly centered, but I’ll take it.
Pound Cake Recipe…
- 3/4 cup butter
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 3 eggs
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 cup milk
- green food coloring (for the green cake)
- In a large bowl, beat the butter and sugar at medium speed until fluffy.
- Add the eggs one at a time. Mix to combine.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the flour mixture to the butter and sugar mixture, beginning and ending with the flour mixture. Beat after each addition.
- Stir in the green food coloring at this point (if needed).
- Add the batter to the greased loaf pan and bake at 325 degrees for about 70-75 minutes.
- Allow to cool for 10 minutes before removing from the pan.
The shamrock cupcakes…errr, pound cake was a success! I think I’ll work on the cupcake idea for the next holiday season…