Share the luck of the Irish with cupcakes coated in frosting flavored with Baileys Irish Cream—a liqueur made from a blend of cream, cocoa, and Irish whiskey—and decorated with a sprig or two of real three-leaf clovers. The clovers should be removed before eating (be sure to use only pesticide-free clovers from a reliable source or your garden). You could also decorate the tops with a shamrock stencil, available at craft-supply stores (see Sources, page 342), and green sanding sugar.
Recipe information
Yield
makes 24
Ingredients
24
24 to 48
Baileys Irish Cream Frosting
1
1
3
1
Need to make a substitution?
Preparation
Step 1
Using an offset spatula, spread each cupcake with a smooth layer of frosting. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top each with 1 or 2 clover sprigs just before serving.
Baileys Irish Cream Frosting
Step 2
With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).
Step 3
Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.