The first recipe is just a twist on my classic recipe for red velvet cupcakes, using green food coloring in place of red. Would you?? Could you?? Eat a green cupcake??? Kinda weird, but hey it's St. Patrick's Day!! For the frosting, I tweaked my cream cheese frosting recipe by adding some irish cream to it in place of milk. Hello, amazing!!!!! By the way, I love me some Bailey's but did you know you can make your own irish cream?? It's beyond anything you've ever tasted, trust me. One sip and you'll be kissing the Blarney Stone!!!
My favorite helper!! Chef Lulu!
Green Velvet Cupcakes
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
2 Tbsp (YES, Tablespoons!) green food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2.With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3.Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
It's not easy being a green cupcake!
Irish Cream Cheese Frosting
1 stick (1/2 cup) of unsalted butter, room temp
8 oz block of cream cheese, room temp
2-3 cups powdered sugar
1-2 Tbsp Irish Cream (you can use Bailey's or make your own!!)
1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the irish cream and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cupcakes.
Extreme frosting close up....
Homemade Irish Cream Recipe
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
That's all there is to it! Happy baking!!!
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