Happy St. Patrick Day!!
These cupcakes were a lot of fun to make. I got to try out my new Batter Babies, they fit into your cupcake tin and allow you to put two different colors into the same cupcake. They actually came out really nicely and I was surprised how the two colors didn't run into each other. I then made a Baileys Irish Cream Frosting, and it was so light and fluffy and was also probably the most "fun" I've had making cupcake frosting before ;)
Click "Read More"... to see pictures and recipe.
Baileys Irish Cream Frosting Recipe:
1 1/2 Cups unsalted butter, room temperature
4 Cups confectioners' sugar, sifted
3 Tablespoons Baileys Irish Cream Liqueur
1/2 Teaspoon pure vanilla extract
Directions:
- With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioners' sugar, 1/2 Cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).
- Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.
