You might be getting the idea I really like St Patrick’s Day, or that I am Irish? It’s neither, really, the other two posts today are really only because I create a lot of green food!
These? Yes, they are for St Patty’s, but more because I haven’t baked sweets in a while. May as well be festive! Plus I have a potluck I can take most of them to. Winning all around.
I sparked my inspiration last night with a Bailey’s Irish Cream – one for Jason, one for me.
Funny Bailey’s story – a few years ago Jason and I went to Vegas for a wedding, and our drink of choice on that trip was Bailey’s + coffee (I wanted to stay awake and alert for hours at the craps table). We were in first class for our flight home, and as we were waiting to depart the attendant came around asking for drink orders. Everyone gave theirs, and when we ordered our Bailey’s + coffee, people started turning around looking at us, calling out that they want that too, please change their order! We had the entire section of the plane drinking our drink, except for one poor guy who still wanted his Jäger. He wasn’t done with Vegas, I guess.
irish cream cupcakes
1/2 cup butter, melted
1/2 cup agave
3 teaspoons vanilla
3/4 cup flour (gluten free ap)
2 teaspoons baking powder
4 tablespoons Baileys Irish Cream
Whisk melted butter and agave, add eggs and vanilla. Mix flour and baking powder, combine with butter sugar egg vanilla mixture until completely incorporated. Add irish cream. Fill cupcake liners 3/4 full.
Bake @ 375 for 20-25 minutes, or until inserted toothpick comes clean. Makes 10-12 cupcakes.
Cool before frosting.
Also? Fill with chocolate before frosting:
irish cream frosting
8 ounces cream cheese
1/4 cup butter, room temperature
3 teaspoons Bailey’s Irish Cream
3 cups confectioners sugar, sifted
Cream together butter and cream cheese, add irish cream. Add confectioners sugar in 1/2 cups until desired consistency is reached.
Happy St. Patty’s Day!