St. Patricks Day Cupcakes

• 24 Brown Sugar Pound Cakes (page 60)
• Baileys Irish Cream Frosting (recipe follows)
• 24 to 48 three-leaf clover sprigs, crystallized (optional; see Crystallized Flowers, page 322)
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 pound (4 cups) confectioners sugar, sifted
• 3 tablespoons Baileys Irish Cream liqueur
• 1/2 teaspoon pure vanilla extract
• (makes enough for 24 cupcakes)

1. Using an offset spatula, spread each cupcake with a smooth layer of frosting.
2. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top each with 1 or 2 clover sprigs just before serving.
3. With an electric mixer on medium-high speed, cream butter until smooth.
4. Reduce speed to medium.
5. 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).
6. Add Baileys and vanilla, and beat until combined and smooth.
7. 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.

brown sugar, irish cream frosting, three, unsalted butter, confectioners sugar, irish cream, vanilla

Taken from www.epicurious.com/recipes/food/views/st-patrick-s-day-cupcakes-389951 (may not work)