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.

CHOCOLATE RASPBERRY

today we have gone where cupcake friday has never ventured before. that’s right, ladies and gentlemen, cupcake friday went GLUTEN FREE!
in celebration of sarah’s mom coming to town, we felt it was time to create a recipe that she could actually enjoy… and so we dove in and would like to present you with our FIRST gluten free and low fodmap friendly cupcake!
we are proud to say this cupcake is delicious.
we entered this process with fear and trepidation (knowing full well the whole thing could taste like dirt)… but with these little babies it’s a sea of rich chocolate raspberry goodness topped with a coconut milk buttercream… it is love at first bite! don’t believe us?
TRY THEM YOURSELVES!

GLUTEN FREE CHOCOLATE RASPBERRY CUPCAKE RECIPE:
(printer friendly version)

:: cake ::

16	ounces	gluten free chocolate cake mix (we like Red Mill)
½	cup	organic butter, unsalted (room temperature)
½	cup	coconut milk yogurt (raspberry)
½	cup	coconut milk (vanilla)
1	tablespoon	lemon juice
2	large	eggs (room temperature)
6	tablespoons	raspberry jam (gluten free)
2 ½	tablespoons	cocoa powder
⅓	cup	hot water
2	teaspoons	vanilla extract (gluten free)

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	In a large bowl cream butter on medium high with an electric mixer until smooth.
3	Mix in cake mix, yogurt, milk, lemon juice, eggs, jam, and cocoa powder. Beat on low for 30 seconds, scraping the sides of the bowl.
4	After all ingredients are incorporated, beat for a minute on low medium speed.
5	Add the hot water and vanilla, beating thoroughly for one minute.
6	Divide batter evenly into the prepared cups, filling each about three-quarters full.
7	FOR MINI CUPCAKES: bake for about 10 minutes, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
8	Using the biggest frosting tip you have, top each cake with Buttercream Frosting (see recipe below).
9	If desired, top each cake with half of a fresh raspberry!
10	Serve and store at room temperature.

:: buttercream frosting :: 

½	cup	organic butter, unsalted (room temperature)
¼	cup	coconut milk (vanilla)
1	teaspoon	vanilla extract (gluten free)
16	ounces	powdered sugar

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