Shamrock Cupcakes

Start off by lining two 12-count cupcake pans with paper liners. Set aside.

In a medium bowl mix together flour, baking powder, baking soda and salt. Set aside.

In a 2 cup measuring cup combine the buttermilk, vanilla and the creme de menthe. If your creme de menthe is not already green you can add the food coloring to this mixture.

In a large mixing bowl beat the shortening. Gradually add the sugar and mix until combined. When all the sugar is added it should look like beads (not sticking together well). Add in the egg whites while running the mixer on medium high. (Discard egg yolks or use for another recipe.) This is when I turn on my oven to 350 F and let it preheat.

Alternately add the flour mixture and buttermilk mixture into the shortening mixture. You will want to start and end with the flour mixture.

Once all is combined pour into the individual liners in your cupcake pan. Fill about 1/2-3/4 of the way full. These cupcakes will rise slightly.

Bake for 15-20 minutes or until a toothpick is inserted in one and comes out clean.