A few weeks back I was asked to bring something for a St Patrick’s Day potluck at work. Immediately my mind went into overdrive as to what I could make that could be green, but not sickeningly green, and tasty. Then I came across this recipe and there was no question as to what I would make. An important tip is to preheat the oven to 325 degrees and then once you put the cupcakes in turn it down to 300 degrees, it takes a little bit longer but the cupcakes come out with perfect domed tops. These cupcakes were a hit with everyone and this buttercream is definitely my go to from now on. And now I present to you irish cream cupcakes with vanilla buttercream.
Irish Cream Cupcakes
Makes: 3 Dozen Cupcakes
- 2/3 Cups Unsalted Butter, softened
- 2 Cups Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 1 1/3 Cups Irish Cream (ex. Bailey’s, Carolans, St. Brendans)
- 2/3 Cup Water
- 2 Tablespoons Milk
- 4 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Salt (Omit if you use salted butter)
- Preheat oven to 325 degrees.
- Cream together butter and sugar.
- Mix eggs and vanilla in with butter and sugar.
- In a separate bowl combine the irish cream, water and milk.
- In a third bowl combine flour, baking powder and salt.
- Alternate adding the dry mixture and the wet mixture into the butter mixture.
- Fill cupcake liners 3/4 full, once in the oven turn down the oven to 300 degrees.
- Cupcakes should be done after 25-30 minutes, the tops should bounce back when touched and a toothpick should be able to be put in and removed cleanly.
Makes: Enough to ice 36 cupcakes and then some
- 2 Cups Unsalted Butter, softened
- 4 Cups Icing Sugar
- 1 Teaspoon Vanilla Extract
- 1/8 Teaspoon Salt (Omit if you use salted butter)
- Beat butter for a minute or until fluffy.
- Mix in icing sugar, vanilla extract and salt.
- Beat for no more then 2 minutes.
- Add in colouring if desired.
- Beat for 30 seconds further if adding in colouring.
For the buttercream it really is important to only beat it as much as needed, any further and the buttercream will become too runny and will be difficult to pipe onto the cupcakes.