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)
- Using an offset spatula, spread each cupcake with a smooth layer of frosting.
- 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.
- 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.
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)