St. Patricks Day Cupcakes

Name: St. Patricks Day Cupcakes
Ingredients: 24 Brown Sugar Pound Cakes (page 60); Baileys Irish Cream Frosting (recipe follows); 24 to 48 three-leaf clover sprigs, crystallized (optional; see Crystallized Flowers, page 322); 1 1/2 cups (3 sticks) unsalted butter, room temperature; 1 pound (4 cups) confectioners sugar, sifted; 3 tablespoons Baileys Irish Cream liqueur; 1/2 teaspoon pure vanilla extract; (makes enough for 24 cupcakes)

8 ingredients

7 steps

Ingredients

24 Brown Sugar Pound Cakes (page 60)
Baileys Irish Cream Frosting (recipe follows)
24 to 48 three-leaf clover sprigs, crystallized (optional; see Crystallized Flowers, page 322)
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners sugar, sifted
3 tablespoons Baileys Irish Cream liqueur
1/2 teaspoon pure vanilla extract
(makes enough for 24 cupcakes)

Directions

1

Using an offset spatula, spread each cupcake with a smooth layer of frosting.
2

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.
3

With an electric mixer on medium-high speed, cream butter until smooth.
4

Reduce speed to medium.
5

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).
6

Add Baileys and vanilla, and beat until combined and smooth.
7

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.