St. Patrick’s Day Cupcakes

🧂 Ingredients

• 2/3 cup butter

  softened
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/2 cup cocoa powder
• 2 cups all purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 cup butter

  room temperature
• 4 cups icing sugar
• 7 tablespoon Baileys Irish Cream
• 8 oz white chocolate

  good quality
• green gel food colouring

Instructions

• 1 Heat oven to 350° Fahrenheit.
• 2 Line cupcake pan with paper liners for 18 cupcakes
• 3 Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
• 4 In separate bowl combine flour, cocoa, baking powder, baking soda and salt.
• 5 Add alternating flour mix and buttermilk to mixture, beating just until smooth.
• 6 Pour batter into prepared cupcake pan.
• 7 Bake 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• 8 Cool completely before frosting.
• 9 Beat butter and icing sugar together until fluffy.
• 10 Add 7 tablespoons of Baileys Irish Cream, beat until well combined.
• 11 If necessary add more Irish Cream until spreadable consistency.
• 12 Melt 1 cup white chocolate in double boiler or microwave (50% power). Spread
  evenly onto parchment paper.
• 13 Before chocolate cools, dip tip of toothpick into green food colouring gel. Then
  using tip of toothpick make swirls into the chocolate.
• 14 Let cool, then cut out with Shamrock shaped cookie cutter.
• 15 You may have to cool in refrigerator for short time to harden enough to cut
  shapes.

Nutrition Info