Generally I do not celebrate St. Patrick’s Day, however since receiving Martha Stewart’s Cupcakes for my birthday, I could not resist the St. Patrick’s Day cupcake recipe. The result was delicious! These cupcakes are sweet and extremely indulgent.
Baileys Irish Cream liqueur makes the icing silky and irresistible. With the icing I went for a homemade look, and spread the icing with a knife and made it look as even as possible. I am in Waterloo visiting Jonathan again and I (sadly) do not have a piping bag with me.
Jonathan and I, each had one cupcake with our morning coffee. Or rather, I had coffee because Jonathan does not yet share my coffee addiction. I tried a new brand of organic coffee this morning and was disappointed. Later this afternoon we will have to go to Seven Shores Urban Café and Market in Waterloo. They have the best fair trade organic coffee in Waterloo.
After eating these decadent cupcakes Jonathan and I will definitely be making grilled vegetables, rice and grilled chicken for dinner. It’s all about having a well balanced diet. A cupcake or two doesn’t hurt.
Brown Sugar Pound Cake
3 cups of all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup of butter at room temperature
2 cups of light brown sugar
4 large eggs
¾ cup of buttermilk (you can make your own butter milk by adding 1 tsp of lemon juice)
- Preheat oven to 325 degrees F.
- Combine all-purpose flour, baking powder and salt in a separate bowl. In an electric mixer (or by hand like I did) cream the butter and brown sugar until thoroughly combined. Next add in eggs and combine.
- Add in slowly the flour mixture in first addition. In second addition add in butter milk. In third addition add in remaining flour mixture. Combine until batter looks evenly mixed. (I added in 1 tbsp of Bailey’s into the pound cake batter, but this is optional.)
- Distribute batter into greased cupcake tin or into paper liners and fill until ¾ of the way full.
- Bake for 25 minutes or until the cupcakes look lightly golden on the edges.
- Let cool for 10 minutes in the cupcake tin before transferring to a wire cooling rack or a plate.
- Let cool completely before icing the cupcakes.
- Cupcakes will last three days in an airtight container at room temperature or they can be easily frozen for up to two months.
1 ½ cups of unsalted butter at room temperature
4 cups of confectioner’s sugar (icing sugar)
3 tbsp of Baileys Irish Cream liqueur
½ tsp vanilla extract
- Cream butter in an electric mixer or by hand with a wooden spoon. Add in confectioner’s sugar in ½ cup increments.
- Add Baileys and vanilla extract. Mix until thoroughly combined.
- Use icing immediately or it can be refrigerated for up to five days.