So being (mostly) Irish (roughly 40%, which while less than half of my complete makeup, is more than the other nationalities by far), this holiday is kind of a big deal for me. It’s pretty awesome if you’re a New Yorker- our parade is one of the best (aside from a few over rowdy drunken assholes every year) and oldest (this year is the 249th year) there are in this country. People who aren’t even the least bit Irish get all dressed in green and celebrate. Some places serve green beer and bagel stores sell green bagels to add to the fun. Also great about this holiday, one of my favorite liqueurs, Bailey’s Irish Cream, happens to be from the Emerald Isle. For those of you unfamiliar with it, Bailey’s (or generic Irish cream) is typically Irish whiskey blended with cream, and sometimes honey. Although genuine Bailey’s doesn’t have honey, I believe Carolans and Molly’s does. They’re all equally delicious, and similar in taste. This website compares some of them by taste, etc and may be helpful if you aren’t familiar with Irish cream liqueur.
Irish cream is usually an after dinner drink, or a dessert drink. It’s sweet, and is delicious both alone over ice or in mixed drinks like a Bailey’s shake, or a Blind Russian. There are other ways of using Bailey’s or Irish cream, like a “Drainpipe.” Not sure about that one, but to each his own. I think it’s best on it’s own, personally.
I assume by now you’ve guessed that these cupcakes have Bailey’s in them- both cake and frosting. You can use any kind of Irish cream, and even the flavored Bailey’s if you like; caramel, mint or whatever other option available. Its all a matter of personal preference. These cupcakes are to die for, and just for an added kick, before frosting I dribbled a bit of the liqueur on top of each cake and let it absorb. Thanks to Kitchenbelle for the recipe!
Poig mo thoin!
BAILEY’S IRISH CREAM CUPCAKES
- 2/3 cup unsalted butter, at room temp.
- 2 cups granulated sugar
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 1 1/3 cups Bailey’s (or your favorite generic Irish cream; i.e. Carolans, Molly’s or St. Brendans)
- 2/3 cup water
- 2 tablespoons milk
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- Preheat the oven to 325 degrees. Insert 24 liners into a cupcake pan.
- n large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer. Add eggs and vanilla and beat well.
- In a separate bowl, combine the liqueur, water and milk. Mix well.
- In third bowl, thoroughly combine flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.
- Fill cupcake liners ¾ full and bake for about 25 minutes or until tops spring back when lightly touched.
BAILEY’S IRISH CREAM BUTTERCREAM FROSTING
- 1 stick unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoons (maybe more) Bailey’s Irish Cream
- Cream the butter on high speed for approximately 3 minutes.
- Add the Bailey’s and mix thoroughly. Slowly add the powdered sugar until well blended.
- If necessary, add more Bailey’s to thin or more sugar to thicken it to desired texture.
This was one of the smoothest, creamiest batters I’ve ever made. And the taste? Before it was even baked it was heavenly. They don’t rise as much as I expected them too, so maybe a little more than ¾ full would do better. The tops also crack a little- that’s fine. I halved this recipe, got 15 cupcakes, and then I popped ’em my spiffy new green cupcake liners from sweetestelle on Etsy and put some green sugar on top. Aren’t they cute?
If you’re looking for more St. Patrick’s Day baking inspiration, check my archives. Lá Fhéile Pádraig Sona Daoibh!