CELEBRATE SAINT PADDY’S DAY!

…. with CHOCOLATE IRISH CUPCAKES!
now is the time when you can all be thankful that one of the cupcake friday bakers is an EXTREME ginger who just so happens to have a soft spot for irish-themed holidays. you should also be thankful that we both have an affinity for all things relating to bailey’s irish cream… and andes mints…
whatever brought you here, and for all the things you’re thankful for, we’re estatic to celebrate st. patrick’s day with you in true cupcake friday style — with a FREE CUPCAKE RECIPE!!
a perfectly light chocolate cake sprinkled with andes mints topped with a baileys buttercream. the luck of the irish, for all to partake of. ENJOY!

CHOCOLATE IRISH CUPCAKE RECIPE:
(printer friendly version)

::cake::

18.25	ounces	german chocolate cake mix(with pudding in the mix)
⅓	cup	sour cream
¼	cup	butter (melted)
2	large	eggs
1	teaspoon	vanilla
1 ¼	cup	Baileys Liquor
20	chopped	Andes mints

1	Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2	Combine cake mix, sour cream, butter, eggs, and vanilla with an electric mixer on medium speed.
3	Slowly pour the Baileys into the batter.
4	Fold in the finely chopped Andes mints.
5	Divide batter evenly into the prepared cups, filling each about three-quarters full.
6	Bake for about 17 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
7	Top each cake with St Patty’s Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion.
8	Complete the cupcake by sprinkling more crushed Andes mints across the top, if desired.
9	Serve and store at room temperature.

::frosting::

½	cup	butter (room temperature)
3	ounces	cream cheese (room temperature)
¼	cup	Bailey’s non-alcoholic creamer
½	teaspoon	vanilla extract
16	ounces	powdered sugar

1	Beat butter and cream cheese in an electric mixer on medium speed until creamy.
2	Gradually add powdered sugar on low speed until blended.
3	Slowly beat in the creamer and vanilla extract.
4	Increase the mixer to medium speed and beat until smooth.

CADBURY CUPCAKE.

springtime is in the air.
which means new life in the gardens… longer days… one season closer to summer… and CADBURY CREAM EGGS!
so, in our extreme cadbury season excitement we decided to create a cupcake of pure bliss, inspired by none other than our favorite… the cadbury cream egg.
a cupcake that… well… is quite literally heavenly. (no pun intended on the easter season…)

so. in celebration of the life, death, and resurrection of Jesus…we present to you —
a free cupcake friday recipe!!!!!!!

CADBURY CUPCAKE RECIPE:
(printer friendly version)

:: cake ::

18.25	box	german chocolate cake mix(make sure it has pudding in the mix)
¼	cup	butter (melted)
⅓	cup	sour cream
2	large	eggs (room temperature)
1	teaspoon	vanilla
½	cup	whiskey (we LOVE Jack Daniels®)

1	Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2	Make the Cadbury Filling (see recipe below) and set aside.
3	Put all ingredients in the bowl of an electric mixer and beat on medium until incorporated. Increase to medium high and beat for 2 minutes.
4	Divide batter evenly into the prepared cups, filling each about three-quarters full.
5	Bake for 15-18 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
6	As cakes are cooling, carefully remove a portion from the center of the cupcake (you only need to remove a small pinch sized piece).
7	Before the cakes are fully cooled inject some Cadbury Filling into the holes you made in the center using a large star tip.
8	Top each cake with Buttercream Dipped Frosting (see recipe below).
9	Serve and store at room temperature.

:: cadbury filling ::

½	cup	unsalted butter (soft)
½	cup	light corn syrup
3	cups	baker’s sugar (or super fine granulated white sugar)
1	teaspoon	vanilla
2	tablespoons	heavy cream

1	Beat softened butter with an electric mixer on medium until fluffy.
2	Mix in corn syrup and sugar until incorporated.
3	Fold in vanilla and cream.
4	The texture will be grainy but as it sits it will become easier to work with.

:: buttercream dipped frosting :: 

3	ounces	cream cheese (room temperature)
½	cup	butter (room temperature)
1	teaspoon	vanilla
1	pound	powdered sugar

2	cups	milk chocolate chips
1 ½	tablespoons	coconut oil

1	Beat butter and cream cheese in mixer on medium-high until smooth.
2	Add vanilla and slowly mix in powdered sugar until smooth.
3	Pipe frosting onto cupcakes with a round tip and place cakes in freezer for 5 minutes.
4	Place the chocolate chips and oil in a microwave safe bowl and microwave in 1 minute increments, stirring after each minute, until completely melted.
5	Pour the melted chocolate into a wide mouthed mug.
6	Dip each cupcake’s frosted top into chocolate and return to the freezer for 5 minutes, or until the chocolate has hardened.

happy birthday jesus.

our love for cupcakes began a year ago this month. our church has an annual christmas meal and last year in an effort to be more economical we ditched the “happy birthday jesus” cake and decided to try out cupcakes. they were a huge hit. and so with our original white and original chocolate, “cupcake friday” came to life.
this year’s meal is on sunday. so instead of a new flavor today, we’ve spent the day baking over 200 white and chocolate cakes.

NEAPOLITAN. (take two)

this is the first cupcake we ever blogged about. it was awesome then. a batch didn’t even last two days around here.

so… today we decided to revisit this amazing creation, and with a few tweaks, we have reached flavor heaven!

three decadent layers: strawberry, chocolate, and vanilla. topped with a swirled ice cream frosting. and it…. is…. so…. good.

CUPCAKE FRIDAY TIP: to have a two tone swirled frosting, load the bag a few spoonfuls at a time carefully placing one color on the right side and the other color on the left side. evenly squeeze the frosting out as you ice the cupcake, so the color looks split as you swirl it onto the cake.

to try this incredible cupcake, visit our ETSY site!

COSMOPOLITAN.

sweet, delicious, and perfect. these little wonders are seriously awesome. and the sweetest happy hour… ever.

since it’s five o’clock somewhere…. check out our ETSY to join in the fun!