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.

HOMEMADE VANILLA EXTRACT.

we make a lot of cupcakes.
i mean…. a LOT.
and there is never a time we don’t grab the vanilla extract for our glorious treats.
and so, in an effort to save a little money on our cupcake habit we decided to make our own vanilla extract…. and the results definitely delivered!

we went off a recipe from Joy The Baker, but essentially this is how we made our own vanilla:

• four vanilla beans – split lengthwise except for a bit at the top of the bean (so it stays as one piece).
• stuff the vanilla beans into a mason jar.
• pour 1 cup of rum (the higher alcohol content the better) & ½ cup of jack daniels  over the top of the vanilla beans.
• tightly close the jar, write the date on the lid, give it a swirl, and put in in a dark place.
• keep the vanilla in it’s dark place for at least two months (we waited 3), swirling weekly.

now, i know what you’re thinking…. “thanks for the homemade vanilla help, but it’s not friday- why are you posting?”
well, we thank you for your inquiry and the answer is:
we needed to share with you how we make our vanilla BEFORE friday because it’s something we’re going to use this friday for cupcakes as we break into the world of:

GLUTEN FREE BAKING! 

so come back friday to see what we’ve created, and tell your friends!

ALMOND JOY CUPCAKE.

today is a monumental day.
we (mainly tracie) have created a cupcake that might even be better than our beloved caramel + whiskey cakes. bite your tongue, right?
oh lord. this cupcake will make you want to slap yo momma.
so in celebration of this culinary feat, we have decided to do something we haven’t done before. we are giving this recipe away!
why? because it honestly is too good to keep to ourselves.
so – gather your friends, go to the store, go home and MAKE THESE CUPCAKES!

step away from yo momma. then proceed.
ALMOND JOY CUPCAKE RECIPE:
(printer friendly version) 

:: cake ::

1 ⅓	cups	all purpose flour
¼	teaspoon	baking soda
2	teaspoons	baking powder
¾	cups	unsweetened cocoa powder
⅛	teaspoon	salt
4	tablespoons	butter (room temperature)
1 ½	cups	sugar
2	large	eggs (room temperature)
1	cup	coconut milk
1	cup	shredded coconut
½	teaspoon	vanilla
½	teaspoon	coconut extract
¼	cup	rum

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 flour, baking soda, baking powder, cocoa powder, salt, and shredded coconut in a medium bowl. Set aside.
3	In a mixer on medium speed, cream butter and sugar.
4	Add eggs, one at a time, mixing well between each mixture.
5	Add vanilla and coconut extracts.
6	Alternately mix flour mixture and coconut milk into the batter, mixing until just combined.
7	With the mixer on low, add rum.
8	Divide batter evenly into the prepared cups, filling each about three-quarters full.
9	Bake for 18-20 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
10	Top each cake with Coconut Buttercream Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion.
11	Complete the cupcake with the Chocolate+Almond Topping (see recipe below).
12	Serve and store at room temperature.

:: coconut buttercream frosting ::

½	cup	butter (room temperature)
3	ounces	cream cheese (room temperature)
¼	cup	coconut milk
½	teaspoon	vanilla extract
¼	teaspoon	coconut 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 coconut milk and extracts.
4	Increase the mixer to medium speed and beat until smooth.

:: chocolate+almond topping :: 

2	cups	milk chocolate chips
1 ½	tablespoons	coconut oil (vegetable oil may be used instead)
24	whole, raw	almonds

1	Press an almond into the top of each frosted cupcake and place in the freezer for about 5 minutes.
2	Meanwhile, melt chocolate chips and oil in a double broiler.
3	Transfer the melted chocolate into a wide mouthed mug.
4	Remove cupcakes from freezer and dunk the tops into the melted chocolate.
5	After the cakes are dunked, place in the refrigerator to set the frosting!