Shamrock Cupcakes

For the shamrock cupcakes, bake muffins from the muffin mix, not too large. Allow to cool.

For the cream, whip whipping cream until stiff. Mix yogurt in another bowl with sugar to taste.

Soak gelatin in cold water, then soften in a saucepan with the lemon juice. Stir a spoonful of the yogurt mixture into the gelatin, then stir the gelatin mixture into the yogurt mixture well and quickly.

Once the yogurt mixture thickens, gently fold in the whipped cream. Spoon a dollop of the cream onto the cooled muffins (be careful, the cream should already have set a bit so it doesn’t run down) and spread it a bit with the spoon.

Lightly press 4 washed grapes into the cream like a shamrock. Refrigerate. When the cream has cooled, you can lightly pour or brush cake jelly (prepared according to package directions) over the grapes.

Serve the shamrock cupcakes.

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