In Honor of St. Patrick....

I'm a little Irish....little less than 1/4. Okay, technically it's Scotch Irish...it's all the same though, right?! So, in honor of my heritage...and our wonderful holiday, I present you with....

Irish Cream Cupcakes

• 1 package super moist yellow cake
• 1 (3.4 ounce) package chocolate pudding mix
• 4eggs
• 3/4 cup Irish cream (you can use any brand)...I made my own
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 2 teaspoons vanilla

1. Preheat oven to 350degrees.
2. Sift together cake and pudding mix. Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.
3. Line a cupcake pan with liners. Place the cookie part of an Oreo on the bottom of each liner. Fill liners 2/3 full of cupcake mixture.
4. Bake for 20-25 minutes or until toothpick inserted in the middle of cupcakes comes out clean. Cool completely.

Irish Cream (if you want to make your own)

1/2 can Eagle Brand Condensed Milk

1/2 cup whipping cream

5/8 cup whiskey (or to taste)

1 1/2 teaspoons cocoa

3/4 teaspoon instant coffee

Blend in a blender

Irish Cream Icing:

• 1 stick unsalted butter, at room temperature
• 3 cups powdered sugar
• 2 tablespoons (maybe more) Bailey’s Irish Cream
• pinch of salt
• 1 tsp vanilla