Wednesday, 14 March 2012

St. Patrick's Day Cupcakes

Irish Cream Cupcakes and Shopping at Michaels

It's a hoilday in Ireland.. and it's green! Guess what it is? St. Patricks day! These cupcakes are perfect for St.Patty's day! They are delicious with a bit of Bailey's in it! You can't taste the Bailey's which makes the cupcakes awesome! My best friend came over to help me make these cupcakes which was alot of fun! Simply,quick and easy to do for this festive ocassion !

All my ingredients layed out ready to start baing!

Makes 18 cupcakes


1 1/4 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

8 tbsp unsalted butter

2 large eggs, at room temperature

1 1/4 tsp vanilla extract

1 cup whole milk, at room temperature

1/2 cup cocoa powder

1/2 cup Irish Cream ( such as Bailey's brand or nonalcoholic Irish Cream coffee syrup)

For the cupcakes:

1: Preheat the oven to 350 F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if using baking.

2: Sift together the flour, baking soda, and salt on a sheet or parchment paper or in a bowl.

3: Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition.

4: Combine the vanilla extract and milk in a large liquid measuring cup.

5: Reduce the speed to low. Add one thrid of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.

6: Add the cocoa powder, beating on low speed until just icorporated.

7: Add the Irish Cream, still beating on low speed, until just incorporated.

8: Use a standard-size icream scoop to fill each baking cup with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes ( check at 15 minutes)

Buttercream Icing:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Have a great St.Patty's day in 10 days!

Shopping at Michaels!

I decided i wanted to make a fondant cake! So i went to Michaels to get fondand and that's it! And of course i had to buy more things! Well my dad payed half and i payed for the other half. When i go shopping i can't just buy one thing specially when it comes to baking!

Here's what i bought!

Rolled Fondant: I will be hoping to make a tier cake when spring break is here! Never worked with it before! Hoping my cake will turn out great.

Rolling pin: Every baker needs this rolling pin! It's dishwasher safe, Non slip surface,Smoothing action and has a button release for cleaning! Amazing

Decorating Bags: Great for piping!


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