St Patrick's Day Cupcakes

For cupcakes:

1. Place paper cupcake liners in each of 24 regular-sized muffin cups.
2. Prepare white cake mix according to package instructions.
3. Divide batter evenly among 3 bowls.
4. Using the food coloring, color one bowl of batter a darker green, one bowl a lighter/medium green, and leave one bowl plain white. You could actually make the final layer an even lighter shade of green if you prefer, but I wanted a starker contrast between the cupcake and the green frosting on top, so I left it plain!
5. Divide the darker green batter evenly among muffin cups, about 2 tbsp. of batter, or 1 scoop with a standard cookie scoop. Tap the pan on the counter to evenly spread and distribute the batter.
6. Divide the lighter/medium green batter evenly among muffin cups, using the same method.
7. Repeat with plain white batter.
8. Bake cupcakes at 350 degrees for 16-18 minutes, or until the edges of the cupcakes are golden brown.
9. Cool in pan on wire racks for about 10 minutes, then remove cupcakes from pan, and cool completely.

For buttercream:

• In a large mixing bowl, combine butter and sugar.
• Mix on low until well-blended.
• Add vanilla and milk, and beat on medium speed for 3-4 minutes, adding more milk if needed to achieve a thick and fluffy consistency.
• Add green food coloring to desired color, and pipe onto cooled cupcakes.
• Enjoy!

Recipe Adapted from The Gold Lining Girl