Home

St. Patrick's Day Cupcakes

St. Patrick's Day Cupcakes4-text.JPG

The crazy cupcake lady is back for one day only!

I seriously had the best time making these cupcakes and I'm shocked!  If you've been following me for a while, you may know that back in 2011 (omg what!?!?!) I set out to make a new-to-me cupcake once a month.  And I did it!  What I also did, though, was burn myself out.  It's taken me 5 years to get excited about making cupcakes once again.

Now I'm glad I caught the spirit just in time for St. Patrick's Day!  Since I started a new job 6 months ago, I've actually been pretty vocal about having a food blog.  I've never hidden it at my previous jobs, but in the first few days of employment, I was asked to name something interesting about me and I ended up citing this here blog.  Since I already put it out into the universe (aka my entire office), I felt as if I sort of owed them a glimpse into my crazy food brain.  Does that make sense?  Probably not.  It's the excess sugar that I've been inhaling from these cupcakes and leftover Valentine's Day candy.

PInterest is a black-hole for creative people.  I could get lost in there for days.  After viewing a few St. Patrick's Day cupcakes with similar designs, I decided that I'd go for some simplicity: rainbow, pot of gold (aka a Rolo candy) and of course a smattering of gold sprinkles (duh!).  There are a lot more elaborate St. Patrick's Day designs out there but I wasn't trying to be in the kitchen ALL day long.

I was also inspired to make this because Hoboken experienced yet another "successful" St. Patrick's Day celebration last Saturday.  By success, I mean that everyone is drunk and useless by noon.  So there's that.  In honor of this, I busted out my tried-and-true boozy cupcake recipe and paired it with my favorite boozy frosting.  Although I've made these recipes before I'll repost them here along with instructions as to how I decorated these cupcakes.

May you have the most amazing St. Patrick's Day ever!

 

St. Patrick's Day Cupcakes
recipe from Smitten Kitchen
makes 2 dozen cupcakes

Print Recipe

Stout Chocolate Cupcakes Ingredients

  • 1 cup stout beer
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream


Baileys Frosting Ingredients

  • 3 to 4 cups confections sugar
  • 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
  • 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
  • green food coloring


Decorations for the cupcakes - Optional, but Recommended!

  • gold sprinkles
  • Rainbow sour belt candies, cut into ~4-5" strips
  • 24 Rolos wrapped in gold foil, for decorating the cupcakes


For the cupcakes:

1) Preheat oven to 350°F.

2) Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.

3) Add cocoa powder and whisk until mixture is smooth. Cool slightly.

4) Whisk flour, sugar, baking soda, and salt in large bowl to blend.

5) Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

6) Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.

7) Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

 

For the Frosting:

1) Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes until it gets light and fluffy.

2) Slowly add the powdered sugar, a few tablespoons at a time.

3) Once the frosting is thick, drizzle in the Baileys and whip until combined. If this has made the frosting too thin, add another spoonful or two of powdered sugar.

4) Drop in green food coloring and blend until the desired green color is reached.

5) Pipe or spread the frosting on the cupcakes.



Optional steps for decorating:

1) Scatter the gold sprinkles over the frosting.

2) Bend the rainbow sour belt into an arch and stick the ends into the frosting.

3) Push a gold Rolo into the frosting near one end of the rainbow.

 

 

 

 

 

 

 

sdfsadf

sadfd

asfd