Happy St. Patrick’s Day!
I’m not going to lie. St. Patrick’s Day is a pretty big deal around our house. I’m 99% certain that I don’t have an ounce of Irish in me (well, aside from my temper, of course). My husband, on the other hand, is hardcore IRISH. I mean, his nickname is Paddy. Need I say more?
It is my firm belief that every holiday should be celebrated with said holiday-themed baked goods. That’s just the way it is. I bake holiday-themed cupcakes. My husband circles the parking lot for the pull-through parking space closest to the cart return location. Both are unspoken and accepted practices in our marriage.
St. Patrick’s Day is no exception. So in honor of my husband’s Irish heritage and my unexplainable need to make holiday-themed desserts, I made these cupcakes.
I took them to work this morning, so they don’t actually have alcohol in them. If you happen to have a little Irish cream on hand, however, I wholeheartedly support substitutions. Just saying.
And since it is St. Patrick’s Day, I’ll leave you with one of my favorite Irish blessings (and my awesome cupcake recipe, of course!)
May God grant you always…
A sunbeam to warm you,
a moonbeam to charm you,
a sheltering Angel so nothing can harm you.
Laughter to cheer you.
Faithful friends near you.
And whenever you pray,
Heaven to hear you.
St. Patrick’s Day Cupcakes with Irish Cream Frosting
Active time: 20 minutes (plus decorating time)
Start to finish: 1 hour
Makes 2 dozen cupcakes
For the cupcakes
1 cup milk, room temperature
6 egg whites
1 teaspoon almond extract
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup butter (6 ounces), softened
For the frosting
12 ounces (3 sticks) unsalted butter, softened
1 pound powdered sugar, sifted
1/2 to 1 teaspoon (adjust to taste) Irish cream syrup (or Baileys Irish Cream)
For the cupcakes
Preheat oven to 350 F. Line 2 cupcake pans with 24 paper liners.Combine milk, egg whites, and extracts in a small bowl with a fork. Set aside.
In the bowl of your stand mixer, combine flour, sugar, baking powder and salt; mix on lowest setting with paddle attachment. Add butter. Continue beating on lowest setting until mixture looks like wet sand.
Add all but 1/2 cup of the milk mixture to the butter mixture, and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture; beat for an additional 30 seconds, scraping the sides of the bowl as necessary. Do not overmix.
Divide batter evenly between cupcake tins. Bake 30-35 minutes, until toothpick inserted into the center comes out clean. Let cupcakes cool in the pans for 15 minutes, then transfer to cooking rack. Cool completely before frosting.
For the frosting
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add powdered sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add Irish cream syrup, and beat until buttercream is smooth. If coloring the frosting, add desired amount of food coloring; mix until fully incorporated. Use immediately, or cover and refrigerate for up to 3 days.
Decorate as desired.