Tuesday, March 19, 2013

Irish Cream Cupcakes

For Saint Patrick's Day, we made Reubens on homemade Swedish Rye Loaf (which I forgot to photograph- It's an excuse to make the bread again, right?). Since I had leftover buttercream from Haweye's cake and colored sugar from the King Cake, I decided to make Irish Cream cupcakes topped with buttercream and green sugar. The crumb was light and the Irish cream gave it a wonderful aroma and flavor. The guys gave the cupcakes two thumbs up.

Irish Cream Cupcakes

Based on the Chocolate Chip-Irish Cream Cupcakes with Bailey's Buttercream by Recipe Girl
Modified by me due to the ingredients we had on hand. - I made the cupcake only.

The basic recipe for the Irish Cream Cupcakes came from Recipe Girl. I modified the recipe a little based on what we had in the pantry. These cupcakes were delicious! Thank you Recipe Girl! I halved the recipe and got 12 regular sized cupcakes.

1 3/8 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 oz cream cheese, at room temperature
5 Tablespoons butter, at room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
2 Medium eggs
1/2 cup Irish Cream (I used Carolan's Irish Cream)

I sifted the cake flour, baking powder, and salt. I creamed the cream cheese, butter, white sugar, and brown sugar in a separate bowl, then beat the eggs and Irish cream into the wet ingredients. I added the dry ingredients until incorporated. The cupcakes baked at 350 for about 20 minutes.

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