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March 17, 2008

Caramel Irish Cream Cupcakes

Caramel Irish Cream Cupcakes

Jamison suggested making something to take to work to celebrate St. Patrick's Day so I decided to make a basic cupcake and then kick it up a bit and give them a slightly Irish twist. The result were these Caramel Irish Cream Cupcakes and let me tell you, if you like Irish Cream then these are the cupcakes for you!

Caramel Irish Cream Cupcakes

What You'll Need for the Cupcakes:
3 cups of cake flour
1 teaspoon of sea salt
1 tablespoon of baking powder
1 1/2 cups of organic cane sugar
2 teaspoons of vanilla
1/3 cup of safflower oil (Note: Any clear vegetable oil will work, I just prefer safflower oil.)
4 eggs
1 cup of light sour cream (Note: Any type of sour cream will work...light, fat free, regular.)
1/2 cup of Caramel Irish Cream

Caramel Irish Cream Cupcakes

What You'll Need for the Icing: (Note: This is a basic variation of Wilton's buttercream icing.)

2 cups of trans-fat free shortening (Note: I used Spectrum. If you want you can use half butter and half shortening, but the icing will not be as firm and you will need to store the cake in the fridge once you're done. I also don't really like the butter flavor that the butter brings to the icing. Don't get me wrong, I love butter, I am just not a big fan of it in icing. I'll eat it if there is no other choice because after all we're talking icing here, but I prefer not to, plus the butter makes the icing harder to work with in terms of being too soft at times and this may cause your decorations to not hold up, especially in warmer weather.)
1-2 teaspoons almond flavoring (Note: This is optional as some don't like almond flavoring, but it really brings something to the icing!)
1-2 teaspoons of vanilla
7-8 cups of powdered sugar (Note: If you want to sift it you can, but it isn't necessary, although Wilton recommends doing just that. I however skip that step and the icing always turns out great.)
Water

Caramel Irish Cream Cupcakes

To Make the Cupcakes:

Preheat oven to 350 F.

Stir flour, salt, baking powder and sugar until throughly mixed. Add vanilla, safflower oil, eggs, sour cream and Irish Cream to the flour mixture and stir until there are no lumps. Pour batter into a muffin pan that has been lined with cupcake liners. Bake for 15-20 minutes or until cupcakes stick clean with a toothpick. (Note: The cupcakes should not be overly brown and they should be pale. If you overcook them they will be slightly tough. I actually let this batch go about 2 minutes longer than I should have so keep an eye on them!)

Let cool completely and then decorate with icing.

Caramel Irish Cream Cupcakes

To Make the Icing:

Cream together shortening, almond and vanilla until light and fluffy. Add powdered sugar slowly one cup at a time and let it incorporate into the shortening mixture. If the icing seems too thick add a little water to thin it out a bit. (Note: Wilton suggests milk, but again I don't like the flavor it brings and it kind of weirds me out to have milk in something sitting out at room temperature.) Mix until completely smooth and then use to ice your cake or cupcakes in this case. (Note: See how to color the icing before decorating in the next paragraph.)

If you want to color the icing add a few drops of food coloring and mix until well blended. If the color isn't to your liking then add a few more and so on and so forth until you get the color you want. (Note: Remember that once the color is in you aren't taking it back out. Also remember that it is very hard to perfectly match a color if you have to remix more icing so it's better to mix a bit more than you might need than not enough if you want an exact color match. Also Wilton claims that half of the recipe I made will ice one cake. I'm not sure what size cake they think that is going to ice, but it's not happening! The batch I made above just covered the 19 cupcakes I decorated, the three generously iced cupcakes Alexis did, with about 1/4 of a cup of icing left over. But then again I'm all about the icing, so maybe it's just me.)

This recipe makes roughly 22 cupcakes. I decorated 19 and I let Alexis decorate 3 in the same time it took me to do mine. She had a ball! As you can see she is quite talented:

Caramel Irish Cream Cupcakes: Alexis Decorating

Caramel Irish Cream Cupcakes: Alexis Style

She's an icing girl like her Mom! ;o) I think I have a future cake decorator on my hands!

P.S. Last year we had a big celebration on Saint Patrick's Day. If you'd like to see some of my adapted Irish recipes then hop on over to my Saint Patrick's Day Flickr Set from last year's feast! I hope you have a very Irish, very green day! ;o)

Posted by Dianne at March 17, 2008 7:32 AM

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Comments

Cute cupcakes! Great photo of the open one.

Posted by: Karen at March 17, 2008 1:31 PM

Thanks! I liked that photo too. :o)

Posted by: Dianne at March 17, 2008 9:12 PM

Oh! I love the cupcakes Alexis decorated!

Posted by: Allie at March 18, 2008 5:59 PM

Shes says they are trees! :o)

Posted by: Dianne at March 18, 2008 7:16 PM

Your cupcake has been chosen for ATC’s Weekly Cupcake Collection! Click the link to see more. Looking forward to your next cupcake creation!

Posted by: CB at March 21, 2008 12:07 PM

Thanks for letting met know! That's great! :o)

Posted by: Dianne at March 21, 2008 9:58 PM

Hi Dianne, Am I going blind, or is the amount of Irish Cream missing from your recipe? No one else seems to have mentioned it.

Posted by: Carol at March 14, 2010 8:35 PM

Thanks for pointing that out! There was an error in the way the code was written for the entry and it wasn't showing that part! It's fixed now.

Posted by: Dianne at March 15, 2010 10:57 AM

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