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Shamrock Pretzel Pop

March 7, 2014 by Carolyn Bickford

Shamrock Pretzel Pop

First I want to apologize again to those that were offended by yesterday’s post. I did place an apology on that post and renamed the dessert.

Here is a great dessert that you can make with the kids! So easy! Quick trip to the market to purchase the ingredients, including pretzels and let the fun begin. Jessica Weible has the recipe on her blog jwillustrations. She has some other yummy recipes that you might want to check out besides this one.

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Comments

  1. Karen Lee says

    March 7, 2014 at 10:53 am

    I have no idea what offended anyone yesterday, but people are so easily offended these days, I wouldn’t worry about it.

  2. Carolyn Bickford says

    March 7, 2014 at 12:32 pm

    Thank you Karen! It was due to the reference to the Irish Car Bomb title and the Irish history. The recipe was in reference to the American drink, but I should have considered the feelings of the International readers that may not be aware of the drink.

  3. Jessica says

    March 7, 2014 at 1:18 pm

    Thanks for featuring my Shamrock Pops today!! ?

  4. Carolyn Bickford says

    March 7, 2014 at 2:00 pm

    Please feel free to send any other recipes to us for future features. Creative and quick do well here.

  5. Barbara H Sullivan says

    March 7, 2014 at 6:50 pm

    You apologize that’s all can do, got so every thing say anymore is offensive,and most people don’t mean any thig of what they said,have good weekend,Thank’s

  6. Coleen McCrea Katz says

    March 8, 2014 at 11:43 am

    Irish Car Bombs is a name that brings back very bad memories for those of us whose family was affected by “the troubles”. So that is why we are trying to rid the world of those types of references. It’s no different that other ethnicities who want to change references to their culture.

  7. Lisa says

    March 9, 2014 at 10:05 am

    Those drinks are sold all over Europe too. Especially this time of year.

  8. Donna says

    March 10, 2014 at 5:25 pm

    By ridding the world of these references you also rid the world of the history as people begin to no longer use those terms the history of the culture tends to disappear too. 9/11 and ground zero bring back horrible memories for thousands and thousands of Americans should we rid the world of those terms too?
    Education is the key, not getting rid of everything that brings back bad memories.

  9. Fran says

    March 10, 2014 at 8:33 pm

    OK so I guess we need to rename the drink, “hurricane” that is served in New Orleans since some may be offended by what katrina and other hurricanes have caused.

  10. Jan says

    March 11, 2014 at 8:38 pm

    You know, I agree with Donna about the 9/11 & Ground Zero references, and Fran about “Hurricane”…I’m so fed up with everyone being offended by every little thing someone says…time to lose that over-sensitivity and just take things at face value instead of trying to create inferences of a word or comment…it’s fine to be sensitive when speaking to someone not to intentionally hurt their feelings, but if you have to always run everything through your mind & consider that someone, somewhere in the world might be offended by you comments, then you may as well stop everyone talking. There are always going to be people who can find an insult or untoward meaning about any spoken or written word. Grow up, realize that not everyone is out to insult you, your race, your heritage or your family.
    For crying out loud, that’s what’s wrong with all this “Politically Correctness”…it INSULTS ME, but you don’t see me sitting around snivling about it or trying to get it removed from the world…worry about important things, not perceptions.

  11. Jill S says

    March 14, 2014 at 10:15 am

    Well put Fran. We all need to be more tolerant and less sensitive.

  12. Dolores Howser says

    March 14, 2014 at 2:44 pm

    I have days…. If everything that offended me was eradicated, I’d be one lonely person on this planet. So grateful that there are those who still follow the “live and let live” philosophy of my great grandparents. They had things that bothered them too but it had more to do with survival than their psyche/feelings.

Have you read?

These Bakery-Style Biscoff Cupcakes Disappear in Minutes

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Bakery-style results at home – fluffy sponge + silky frosting. 
  • Cookie butter goodness – spiced caramel flavor in every bite. 
  • Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots. 
  • Crowd pleaser – loved by both adults and kids. 

Ingredients

For the Cupcakes:

  • 200g (1 cup) sugar 
  • 200g (1 ¾ cups) all-purpose flour 
  • 120g (½ cup) unsalted butter, softened 
  • 2 large eggs 
  • 120ml (½ cup) milk 
  • 1 ½ tsp baking powder 
  • 1 tsp vanilla extract 
  • Pinch of salt 

For the Biscoff Buttercream Frosting:

  • 150g (? cup) unsalted butter, softened 
  • 200g (1 ½ cups) powdered sugar 
  • 150g (about ½ cup) Biscoff spread (smooth) 
  • 1–2 tbsp milk (to loosen, if needed) 

For Topping:

  • Mini Biscoff biscuits (one per cupcake) 
  • Crushed biscuits for sprinkling (optional) 

Method

Step 1 – Bake the Cupcakes

  1. Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases. 
  2. Beat butter and sugar together until light and fluffy. 
  3. Add eggs one at a time, then stir in vanilla. 
  4. Mix flour, baking powder, and salt in a separate bowl. 
  5. Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined. 
  6. Divide batter evenly into cupcake cases. 
  7. Bake for 18–20 minutes until golden and springy. 
  8. Cool completely before frosting. 

Step 2 – Make the Biscoff Buttercream

  1. Beat softened butter until pale and creamy. 
  2. Add powdered sugar gradually, mixing until smooth. 
  3. Beat in Biscoff spread until fully combined. 
  4. If too thick, add 1–2 tbsp milk for a silky, pipeable consistency. 

Step 3 – Decorate

  1. Pipe swirls of Biscoff buttercream onto cooled cupcakes. 
  2. Top each with a mini Biscoff biscuit. 
  3. Sprinkle crushed biscuits for extra crunch. 

Tips for Perfect Biscoff Cupcakes

  • Use room temperature ingredients for a smooth batter. 
  • Don’t overbake – cupcakes should be soft and springy. 
  • Chill the frosting slightly before piping for firmer swirls. 
  • Make ahead – cupcakes can be baked the day before and frosted when ready to serve. 

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

 

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