Monday, March 17, 2008

I Am Baking Goddess (And you can too!)

Inspired by Nanette, the Cupcake Queen I made cupcakes for our St. Patrick's day potluck. They turned out uber-delicious (although obviously not as delicious as Nanette's) and I thought I'd share them with you!

Some I decorated with Shamrocks, some I added cream filling, some I put extra baileys (yum!) and some I dyed green! Enjoy! I know I did (I ate three, but you know what they say, never trust a skinny chef!)



St. Patrick's Day, Pistachio/Bailey's Irish Cream Cupcakes

You will need:

24 Paper Cupcake Liners, 2 1/2" size

1 Package 18.25 oz Plain white cake mix
1 Package 3.4 oz Pistachio Instant Pudding Mix
1 Cup Ginger ale
1 Cup Veggie Oil
1/2 Cup (or more, depending on how much you like the taste of baileys) of Bailey's Irish Cream
3 Large Eggs
5 drops green food coloring


Directions:

1. Place rack in the center of the oven, pre-heat to 350 degrees

2. Prepare cupcake batter:

-Add together cake mix, pudding mix, ginger ale, veggie oil, bailey's irish cream, eggs and food coloring in large mixing bowl

-Blend mix on LOW for 30 seconds

-After 30 seconds scrape bowl with rubber spatula

-Increase mixer speed to MEDIUM, beat 2 minutes more (Pistachio pudding mix has nuts in it, so the mix will have some bumps)

-Spoon batter into each lined cupcake cup, fill 3/4 full

3. Bake 18-22 minutes, until lightly golden and until they spring back quickly when lightly pressed, Remove and cool

(They will fluff up then fall when they cool--also, when you test them they will be very moist, almost wet looking, this is normal)

4. Cool 15 minutes before frosting


Bailey's Irish Cream Frosting

You will need:

2 Cups Heavy Whipping Cream (liquid form in a carton)
Confectioners Sugar
3 Tablespoons (or more...again depending) of Bailey's Irish Cream


Directions:

1. Wash and dry mixing bowl and mixers, place in freezer for 3 minutes or so until chilled

2. Pour cream into chilled bowl and beat with electric mixer on HIGH until cream thickens, 1 1/2 minutes

3. Stop, add confectioners (powdered) sugar (The recipe called for 2 tablespoons but it was not nearly enough. Start with 2 tablespoons and keep adding and beating until the cream thickens to your preference).

4. Fold in Bailey's Irish Cream, at this time you can also put green food coloring if you want green frosting.


You can also choose to put cream filling inside the cupcake
To do this get a small spoon and press halfway into the cupcake making an incomplete square, lift up the cake put cream inside and press cake back down into hole. Do not remove any of the cake.

Good Luck!

1 comment:

Gabriela said...

They look great - I wish I was there to taste ... , to be honest - to eat them all:-)