Wednesday, March 16, 2011

In Honor of St. Patrick....

I'm a little Irish....little less than 1/4. Okay, technically it's Scotch'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

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