St. Patrick’s Day Goodies!

Baileys and Irish Cream Cupcakes

Happy Friday!!! I am so excited it is the weekend! Tomorrow is going to be so much fun going out for St. Patrick’s Day.  Does partaking in the festivities of wearing green and drinking like the ol’ Irish do count as celebrating the holiday? Because that part I can do well! I tried out an amazing Bailey’s Irish Cream Cupcake recipe that I adapted from here and tried a pretty green cocktail, The Irish Julep, that I adapted from Cosmopolitan.  What special plans do you have to celebrate St. Patty’s Day?

I didn’t want to make 24 cupcakes, so instead I used jumbo cupcake liners and made 12 cupcakes.  I filled the liners 2/3 of the way.

They came out of the oven so light and fluffy!

I dyed my frosting green, frosted them and drizzled with caramel

Now to really bring in the weekend… The Irish Julep

Isn’t that just beautiful?

Bailey’s Irish Cream Cupcake

Cupcakes

• 1 Duncan Hines Super Moist Fudge Cake Mix
• 3 eggs
• 1 stick butter (at room temperature)
• 2/3 cup milk
• 1/3 cup Bailey’s Irish Cream

Preheat your oven to 350 degrees.  In the bowl of an electric mixer, combine all ingredients and beat on medium for 2-4 minutes.  Beat until just combined. Place batter into lined cupcake tray. Bake for 20 minutes or until center comes out clean.

Bailey’s Buttercream Frosting

• 1 cup shortening
• 1 teaspoon vanilla extract
• 6-7 cups powdered sugar
• 1/3 cup Bailey’s Irish Cream
• 1/3 cup heavy whipping cream
• caramel syrup

In the bowl of an electric mixer, mix the shortening and vanilla extract until extremely creamy.  Add in the powered sugar one cup at a time.  Continue to scrap the sides of the bowl with a spatula.  Pour the Bailey’s and the whipping cream into the same cup and pour in slowly with the mixer on slow.  I added green food coloring, now is the time to do so if you choose.  Once the cupcakes are frosted, drizzle caramel over the top and enjoy!

*If you don’t want to make the frosting, store bought buttercream frosting is just fine! Buy about 2-3 large frostings, empty them into the bowl of the electric mixer, add the milk and Bailey’s and you have Bailey’s Buttercream Frosting!

The Irish Julep

• 2 ounces bourbon
• 1 ounce half and half
• 1/4 ounce creme de menthe
• 1 ounce simple syrup or liquid sugar
• mint sprigs for garnish

XOXO,

Lauren