In order to make your own edible cups, you will need to coat plastic cups with melted white confectionery coating, and the cups must not have grooves or ridges in them. At first I tried using some disposable plastic cups as molds, but the very bottom of the cup had an indentation and the hardened candy coating got stuck. So look around your cupboards for some plastic cups. I bet you have something already that will work. If, like me, you don’t, you might want to check your local Dollar Tree, which is where I got the cups I used to make this project.
The original milkshake recipe serves three, but my edible cups each held about 2 servings, so I doubled the milkshake recipe. To determine how much milkshake you’ll need for your edible cups, fill one of the plastic cups, you’ll use as molds, with water and measure it.
Each of my edible cups is decorated with a smiling shamrock. I made my shamrocks smile and now I have a chance to make a few of you smile too. McCormick has offered to give away FIVE of their St. Patrick’s Day baking kits to my readers. See the giveaway information after the recipe.
Smiling Shamrock Shakes in Edible Cups (makes 3)
Before you begin, if you aren’t experienced with working with confectionery coating/candy melts or modeling chocolate, read my chocolate making tutorial which includes information on types of chocolate to use, melting instructions and the recipe for modeling chocolate (here.)
Edible cups –
16 ounces melted white confectionery coating/candy melts
white modeling chocolate or fondant to decorate cups (recipe here)
McCormick green food coloring
black food coloring
powdered sugar to dust work surface
3 plastic cups with a completely smooth interior
shamrock cookie cutter
pizza wheel or knife
#6 pastry decorating tips and #12 round pastry tip
fine tipped paint brush (food only brush)
black food coloring marker
Use a pastry brush to “paint” a thin layer of melted white confectionery coating inside your cups. Wipe off the rim with your finger. Place in the freezer for 5 minutes. Repeat with remaining cups.
Remove the cups from the freezer and let sit at room temperature for 5 minutes. You may need to re-heat your confectionery coating for 10 seconds in the microwave if it has gotten too thick before continuing. Pour some coating into the cup and swirl it around so that it completely coats the inside of the cup. Turn the cup upside down and shake it allowing the excess candy coating to fall out. Wipe the rim of the cup with your finger and set the cup immediately in the freezer. Freeze for 10-12 minutes. Set the timer; if the cups get too cold, the candy coating can crack. Repeat with the other two cups. Reserve the remaining candy coating.
Tint some modeling chocolate green with the food coloring. For directions go here. Dust work surface with powdered sugar. Roll out green modeling chocolate to 1/16″ thickness. Cut out shamrock shapes using cookie cutter. Cut 6 long strips using a pizza wheel or knife. Color a small amount of white modeling chocolate black. Roll it out and cut out small circles using the tip of a #6 pastry decorating tip. Roll out some white modeling chocolate and cut out small circles using the tip of a #12 pastry decorating tip. Lightly brush some water on the back of a small black circle and press it onto a white circle to create an eye. Repeat. Lightly brush some water on the back of the white circles and press them onto the green shamrocks. Use a black food coloring marker to draw on a smile and some eye brows or eye lashes. Alternatively you could paint black food coloring onto the shamrocks with a fine tip paint brush.
Re-heat your remaining confectionery coating in microwave for 5-15 seconds. Use a fine tip paint brush to brush some coating on the back side of your decorations and attach them to the edible cups.