apparently st. patrick’s day is celebrated because way back in the 5th century, this missionary named st. patrick converted many of ireland’s inhabitants to christianity. i don’t really see the cause for celebration there, but i do love how us humans have a talent for turning any holiday into an excuse to get belligerent.
i don’t like any irish beers or liquors in liquid form so i’m not using it as an excuse to wasted, but as soon as you add it to baked goods it’s an entirely different story. how can you not love bailey’s when it’s creamed with half a pound of butter, a splash of vanilla and a bunch of icing sugar? i bet if you ate enough of the icing you’d get tipsy. kidding.
also – do you guys remember lucky charms? i kind of forgot about them (i was a reece’s puff’s type of girl) until i started thinking about irish things – it was third on the list behind guiness and bailey’s. i, like every other kid, used to dig through the box and eat all of the marshmallows and rot my teeth – so what better way to certify these cupcakes as irish than to make them little pots of gold (gold being the most delicious little marshmallows ever).
vanilla cupcakes with baileys buttercream
*makes 12 cupcakes
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 tablespoons unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 tsp. vanilla extract
1/2 cup milk
2 sticks of butter, at room temperature
3 cups icing sugar, sifted
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon milk
4 tablespoons baileys
•preheat an oven to 350°F. line a standard 12-cup muffin pan with paper or foil liners.
•in a bowl, whisk together the flour, baking powder and salt. in a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 3-4 minutes. reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.
•divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. transfer the pan to a wire rack and let cool for 5 minutes. then transfer the cupcakes to the rack and let cool completely, about 1 hour.
•cream all ingredients in stand mixer on high until light and fluffy – 6-8 minutes. pipe high onto cooled cupcakes. top with lucky charms!