I wanted to make some "adult" cupcakes over the weekend, meaning Guinness cupcakes with Bailey's Irish Creme frosting, but didn't want to leave out the youngins. I don't think the kids would be very happy seeing their parents eating a cupcake and they didn't get one. So I made kid-friendly green cupcakes. I used a recent post from Bakerella and split the recipe in half.
Also, I wanted to try a different frosting, one that contained less sugar, so I went with marshmallow creme. I thought if I added a bit of powdered sugar, it would hold in place — not the case. The marshmallow kept spreading and spreading until most of it was on the countertop. I took a pic of this happening so you get the full effect. (see below) There wasn't much I could do about it because marshmallow creme may be the stickiest food substance known to man. But hey, another reason the kids would like it. I didn't add as much green food coloring as the recipe stated, because it calls for one ounce! In my opinion, that is more dye than I'm willing to give a kid, but to each his own.
St. Patrick's Day may just be another day to some, but we honeymooned in Ireland and we were able to experience all that is green and Irish. I have a great appreciation for the culture. Plus, I went to a year of catholic school at St. Patrick's in seventh grade, so I'm in the know. No, not really. I'll be posting several pics from our honeymoon this week in honor of St. Patrick's Day. We even went to St. Patrick's Cathedral in Dublin. Words can't describe how massive and beautiful that place is. I'll show you a glimpse in pictures this week.
Lucky Green Cupcakes
INGREDIENTS
2 1/2 cups all purpose flour
2 cups sugar
2 1/2 cups all purpose flour
2 cups sugar
1 tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
2 eggs
1 cup canola oil
1 cup buttermilk
1 tbsp. vinegar
1 tsp. vanilla
20 (approx) drops of green food coloring
1 tsp. salt
1 tsp. baking soda
2 eggs
1 cup canola oil
1 cup buttermilk
1 tbsp. vinegar
1 tsp. vanilla
20 (approx) drops of green food coloring
DIRECTIONS
Preheat oven to 350 degrees. Line two cupcake pans with paper liners.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all dry ingredients in a mixing bowl and stir together with wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about one minute or until completely combined.
Pour into cupcake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 25 minutes or until a toothpick inserted comes out clean.
After approx. ten minutes, remove from pans and cool completely on a wire rack.
Then make the frosting. If you choose to go with the marshmallow creme — I suggest loosening the cupcake liners to catch the run-off. If you want cream cheese frosting you can follow Bakerella's frosting recipe here.
Preheat oven to 350 degrees. Line two cupcake pans with paper liners.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all dry ingredients in a mixing bowl and stir together with wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about one minute or until completely combined.
Pour into cupcake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 25 minutes or until a toothpick inserted comes out clean.
After approx. ten minutes, remove from pans and cool completely on a wire rack.
Then make the frosting. If you choose to go with the marshmallow creme — I suggest loosening the cupcake liners to catch the run-off. If you want cream cheese frosting you can follow Bakerella's frosting recipe here.
Adapted from: Bakerella
