Celebrate St Patrick’s Day the Irish way with these Baileys Irish Cream Cupcakes. Shamrock styled chocolate cupcakes decorated with a Baileys Irish cream flavoured frosting.
St. Patrick’s Day Shamrock Chocolate Cupcakes with Baileys Irish Cream Frosting
First of all, sorry about the poor photo quality. Now that the giant man-baby (aka my partner) is home, I can explain that he has been away for a couple of days and took my ‘proper’ DSLR camera and lenses with him. He left me the dreaded point and shoot. Gah!
The point and shoot flash is so damn harsh and even though I used tissue paper to diffuse the flash, it still is too bright and shadowy. Thank god my babies (yes, both man-baby and camera-baby) are home!
I’ve been ill with my arthritis lately and have been suffering but I had to make something seasonal. Since Patrick’s day is impending, what better way than to celebrate all things Irish, green and alcoholic… booya!
Yes, you read correctly, alcohol is in this, namely Baileys Irish Cream Liqueur. But don’t get too damn excited, there’s only 2-3 tablespoons in the buttercream frosting. Not enough to get you ‘Irish’ merry now. 😉
But you can always drink some Baileys on the rocks with your Irish cupcake!
Baileys Irish Cream Liqueur Chocolate Cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Celebrate St. Patrick’s day the Irish way with these Shamrock styled chocolate cupcakes decorated with Baileys flavoured buttercream frosting.
- 100g (3½ oz) slightly salted butter, softened
- 220g (7¾ oz) light brown sugar
- 1 tsp vanilla extract
- 2 medium eggs
- 160g (5¾ oz) self-raising flour
- 40g (1½ oz) cocoa powder
- 125ml (4fl oz) milk
Baileys Irish Cream Frosting
- 110g (3½ oz) unsalted butter, softened
- 350g (12 oz) icing (confectioners’) sugar
- 15-30ml (1-2 tbsp) Baileys Irish cream liqueur
- leaf green rolled fondant (sugarpaste) icing
- tylose powder or gum traganth
- green lustre (disco) dust or green edible glitter
- To make the shamrocks (optional), knead ¼ to ½ teaspoon of tylose powder or gum traganth into the fondant and immediately roll out to around ¼-inch thick. Using a shamrock cookie cutter, cut out 14 shamrocks and allow for 8 hours or overnight to firm up. Once completely firm, paint a very, very small amount of water on one side of the shamrocks. We don't want them wet, only barely damp. Immediatly sprinkle or dip the damp side of the shamrock with the lustre or edible glitter. Allow to dry, set aside.
- To make the cupcakes, preheat your oven to 160°C/325°F/Gas Mark 3. Line a muffin tray with paper cases.
- Combine the butter and sugar together with the vanilla extract and the eggs and beat until light and fluffy.
- Add the flour and the cocoa powder and mix together while gradually adding the milk. Make sure that all the ingredients are mixed well.
- Evenly spoon or pipe the mixture into the cases.
- Bake for around 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Allow the cupcakes to cool fully before frosting.
- To make the Baileys Irish cream frosting, place the butter in a bowl and beat until light and fluffy. Gradually sift in the icing sugar into the bowl and continue to beat until light and fluffy.
- Add the Baileys Irish Cream liqueur and add enough to give a firm but spreadable consistency.
[Irish accent] To be sure n’ all!