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Green Velvet Cupcakes with Bailey's Buttercream...


I love all things cupcakes. So, in honor of St. Patrick's day, I decided to play around with a few flavors and... colors... that I've always wanted to try out.

These cupcakes were fantastic. The cake was moist and light, with the slight hint of cocoa and the rich taste of buttermilk. The Bailey's filling didn't use any coffee as an ingredient, but tasted exactly like espresso with a hint of irish creme. The frosting was light and sweet and perfectly offset the espresso flavor of the filling. The three flavors in this cupcake combined perfectly and made for one pretty perfect cupcake creation!

The recipe may seem a bit complicated, but I promise you it's not... word of warning however, if you serve these cupcakes right after they've been frosted, you'll be able to taste the tiny 'alcohol burn' from the Bailey's! After about 1/2 hour though, the alcohol taste diminished, and all you could taste was the fantastic flavor of Bailey's Irish Cream...






Green Velvet Cupcakes with Bailey's Buttercream...
Makes about 24 cupcakes

  • 2 1/2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 tbsp cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup low-fat buttermilk
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1/2 oz. green food coloring {use more if you want a richer green color}

For filling...

  • 1/2 cup bailey's irish creme
  • 1/3 cup brown sugar
  • 1/2 tbsp cocoa
  • 1/2 stick unsalted butter, room temperature
  • 1/3 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp salt

For frosting...

  • 4 sticks unsalted butter, room temperature
  • 7 cups powdered sugar
  • 3/4 cup bailey's irish creme 
  • 2 tsp amaretto liquer
  • 1 tsp ground cinnamon
  • 2-3 tsp salt, to taste

Preparation

  • Preheat your oven to 350 degrees F.
  • Fill your muffin tins with cupcake liners and set aside.
  • In a small mixing bowl, whisk together two eggs, then add oil, buttermilk, vinegar, vanilla and food coloring. Mix together until well combined.
  • In a large mixing bowl of a stand mixer, combine dry ingredients, then slowly add your wet ingredients until well combined.
  • Fill your liners about 3/4 of the way and bake for about 20 minutes.

For the filling...

  • Meanwhile, in a small maxing bowl, combine all your filling ingredients and mix well. Place a piping bag with a small round tip and set aside.
  • Remove your cupcakes from the oven and let cool completely.
  • Once fully cooled, core the center of each cupcake for filling. To core, I used the reverse side of a piping tip.
  • Fill each cupcake with your bailey's filling, and set aside.


For the frosting...

  • In a large mixing bowl, mix 4 sticks of unsalted butter on high, until light and fluffy.
  • Gradually add your powdered, cinnamon and salt until incorporated, then add your bailey's and amaretto until smooth {Be sure not to over-mix the frosting!}. 
  • Place in a piping bag with an extra large round tip, and frost away!


enjoy...

5 comments:

Wren said...

Mmmm these sound perfect.

Wren

Shannon said...

These look so declicious.. oh my goodness...
http://shannonhearts.blogspot.com

Mal said...

ooh what a great idea for st pattys day!

Mal @ The Chic Geek

Hayley said...

These are absolutely delicious! I especially love the frosting. They did take closer to a half hour to bake, though.

Anonymous said...

Made these in mini form! (the girls don't feel as guilty nabbing a mini cupcake, will power is no match) I doubled the Irish cream in the frosting gradually and cut down on the icing sugar it's to die for! And that's not just the booze talking! I love love love the filling too! I found the cake very moist but not as flavorful as I was hoping however combined with the filling and frosting they over all make a heavenly st Patrick's day treat! Thanks so much!

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