St Patrick's Day Cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
St Patrick's Day Cupcakes start with a sensational "made from scratch" chocolate cupcake recipe, then are decorated with a Baileys Irish cream frosting topped with a white chocolate shamrock.
- 2/3 cup butter softened
- 1 3/4 cups sugar
- 1 tsp vanilla
- 3 eggs
- 1/2 cup cocoa powder
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 cup butter room temperature
- 4 cups icing sugar
- 7 tbsp Baileys Irish Cream
- For Shamrock Decorations
- 8 oz good quality white chocolate
- green gel food colouring
Heat oven to 350°F.
Line cupcake pan with paper liners for 18 cupcakes
Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
In separate bowl combine flour, cocoa, baking powder, baking soda and salt.
Add alternately flour mix and buttermilk to butter mixture, beating just until smooth.
Pour batter into prepared pan/cupcakes.
Bake 20 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely before frosting.
Baileys Irish Cream Frosting
Beat butter and icing sugar together until fluffy.
Add 7 tablespoons of Baileys Irish Cream, beat until well combined.
If necessary add more Irish Cream until desired consistency.
Shamrock White Chocolate Wafers
Melt 1 cup white chocolate in double boiler or microwave (50% power). Spread evenly onto parchment paper.
Before Chocolate cools, dip tip of toothpick into green food colouring gel. Then using tip of toothpick make swirls into the chocolate
Let cool, then cut out shape with Shamrock cookie cutter.
You may have to cool in fridge for short time to harden enough to cut shapes.
Calories: 496kcal | Carbohydrates: 68g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 311mg | Potassium: 157mg | Fiber: 1g | Sugar: 55g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1.2mg