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Blarney Stones Recipe

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This recipe for Blarney Stones is from Homemade with the Hedges, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pillsbury White Cake Mix (and ingredients to make with no yolks)
Powdered Sugar
Vanilla
Milk
Spanish Peanuts
Directions:
Directions:
Follow the directions on the box and bake the cupcakes. After they cool, freeze them solid.

Frosting:

Start off with about 3 c. powdered sugar and 2 tsp. vanilla. Very slowly add milk (maybe 1/4 c. at a time) until you have a thin but milky white consistency.

Chop your Spanish peanuts very finely, but make sure you don't make peanut butter! Spread the nuts out on a flat surface so you can roll the cupcakes after they are coated.

Take the cupcakes out of the wrapper, and drop them into the frosting. Make sure they are fully coated. Now, roll them in the Spanish peanuts, making sure every surface is covered.

Place the Blarney Stone on a sheet of waxed paper and share!
Personal Notes:
Personal Notes:
Every year, my Aunt Janice made these for St. Patrick's Day and delivered them to friends and family. It was her special tradition and always a treat. It just goes to show that just because a recipe is simple, it can still be magical!

 

 

 

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