Irish cream chocolate cupcakes frosted with a rainbow for St. Patrick's Day. They’re decorated with a new frosting technique that’s easier than you think!
The perfect dessert or any-time treat for St. Patrick's Day, these Irish cream cupcakes are a delicious take on the legend of leprechauns, with their elusive pot of gold at the end of a rainbow.
Here, marshmallows stand in-in for gold, a neat trick lets you create an icing rainbow, and Irish cream (or Irish cream flavored creamer) give them that Irish touch!
Ingredients
CUPCAKES
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 teaspoons vanilla extract
1 1/3 cups Land O Lakes® Heavy Whipping Cream
1/3 cup Irish cream liqueur
FROSTING
4 1/2 cups powdered sugar
1 1/2 cups Land O Lakes® Butter, softened
1/8 teaspoon salt
1 to 2 tablespoons Land O Lakes® Half & Half
1 tablespoon vanilla extract
Red, orange, yellow, green, blue, and purple food colors
Mini marshmallows, as desired
*Substitute Irish cream flavored coffee creamer.
How to make
STEP 1
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
STEP 2
Combine flour, salt, baking soda, baking powder, and cocoa in bowl; set aside.
STEP 3
Combine sugar and butter in large bowl; beat at medium speed until creamy. Add eggs and vanilla, mix until combined. Combine whipping cream and Irish cream liqueur in bowl. Set aside. Add flour mixture alternately with whipping cream mixture, beating at low speed after each addition until well mixed.
STEP 4
Spoon batter evenly into prepared muffin pan cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 5
Combine powdered sugar, 1 1/2 cups butter and 1/8 teaspoon salt in bowl; beat at medium speed until creamy. Add half & half and 1 tablespoon vanilla; continue beating until smooth.
STEP 6
Divide frosting between 2 bowls. Frost cupcakes using 1 bowl of frosting.
STEP 7
Divide remaining bowl of frosting into 6 small bowls; tint each using colors of the rainbow (red, orange, yellow, green, blue, and purple). Place each color into an individual resealable plastic food bag; cut off corner of each bag. Place large piece of plastic food wrap onto counter surface. Pipe each color onto wrap to form 8-inch horizontal lines that are touching, using all of the frosting. Gently roll into one large roll, using plastic wrap. Snip tip off 1 end of plastic wrap. Place cut-side down into piping bag fitted with star tip. Pipe rainbow design on top of white frosting on each cupcake. Place mini marshmallows onto cupcake to resemble cloud, as desired.
Recipe and photo courtesy of Land O’Lakes, Inc.
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