St. Patrick’s Day Cupcakes Green Velvet

Are you ready to embark on a baking adventure? We’ve got a delectable treat in store for you! In this step-by-step guide, we’ll walk you through the process of creating mouthwatering green cupcakes with Baileys frosting. Whether you’re a novice in the kitchen or an experienced baker, these cupcakes are sure to impress. So, roll up your sleeves and let’s get started!

Ingredients You Need

For The Cupcakes:

• ½ cup (120 ml) canola oil (vegetable oil can also be used)
• ¼ cup (57 g) unsalted butter, softened to room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 ¾ cups (330 g) cake flour, sifted
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup (240 ml) buttermilk, at room temperature
• ½ cup (113 g) sour cream, at room temperature
• ½ teaspoon salt
• 1-ounce green food coloring (1 bottle)

For The Frosting:

• 1 ½ cups (339 g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons Baileys® Irish Cream
• 1-2 Tablespoons heavy cream, at room temperature

Step-by-Step Instructions

Step 1: Mix the Wet Ingredients

• Preheat your oven to 350ºF (175°C). Line two 12-cup muffin pans with paper liners and set them aside.
• In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat together the canola oil, softened butter, and granulated sugar for about 10 minutes on medium speed. Your mixture should turn light and fluffy.
• Add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Mix in the vanilla extract until fully combined.

Step 2: Combine the Dry Ingredients

• In a separate bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

Step 3: Gradually Add Dry Ingredients

• Add half of the dry flour mixture to the wet mixture and mix until almost combined.
• Pour in the buttermilk and sour cream, continuing to mix until almost combined. Add the remaining dry flour mixture and mix until the batter is fully combined.
• Stir in the green food coloring until the batter takes on a uniform green color with no streaks.

Step 4: Fill the Cupcake Liners

• Fill each of the prepared muffin cups approximately ⅔ full with the cupcake batter. You may have enough batter left to make 4 extra cupcakes.

Step 5: Bake

• Place the filled muffin pans in the preheated oven and bake for 15-18 minutes. To check for doneness, insert a wooden toothpick into the center of a cupcake; it should come out with only a few dry crumbs when they’re done.
• Once baked, remove the cupcakes from the oven. Transfer cupcakes to a wire rack to cool completely.

Step 6: Prepare the Baileys Frosting

• In a separate bowl, beat the softened butter with a handheld or stand mixer on medium speed until creamy, which should take about 3 minutes.
• Gradually add half of the confectioners’ sugar and the Baileys Irish Cream to the butter. Begin by beating on low speed for 30 seconds, then increase to medium-high speed and continue beating for 2 full minutes.
• Next, add the remaining confectioner’s sugar. Start by beating on low speed for 30 seconds, then increase to medium-high speed and beat for another 2 full minutes.
• Finally, reduce the mixer’s speed to low and slowly add the heavy cream. Turn the mixer back up to medium-high and beat until the cream is thoroughly incorporated, which should take about 2 minutes.

Step 7: Frost the Cupcakes

• Once the cupcakes are completely cool, frost them generously with the Baileys frosting. You can use a piping bag for an elegant finish or simply spread the frosting with a spatula for a more rustic look.

Step 8: Enjoy!

• Now comes the best part – enjoy your delicious green cupcakes with Baileys frosting. Share them with friends and family, and savor every bite of this delightful treat!

FAQs

Q: Can I use a different food coloring if I don’t have green? A: Absolutely! You can use any food coloring you prefer or omit it altogether for classic vanilla cupcakes.

Q: How long can I store these cupcakes? A: When stored in an airtight container in the refrigerator, these cupcakes can stay fresh for up to 3-4 days.

Q: Can I use a different liquor for the frosting instead of Baileys? A: Yes, you can experiment with different liqueurs to create unique frosting flavors. Just be mindful of the alcohol’s potency.

Q: Do I need to sift the cake flour before using it? A: Sifting the cake flour helps ensure a lighter texture in your cupcakes, but if you don’t have a sifter, you can whisk it to remove any lumps.

Q: Can I make these cupcakes without a mixer? A: While a mixer makes the process easier, you can certainly make these cupcakes by hand with a bit of extra effort and thorough mixing.

Q: Can I freeze the cupcakes for later? A: Yes, you can freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw them at room temperature before frosting.

Baking these green cupcakes with Baileys frosting is a delightful experience that combines creativity and deliciousness. Follow the steps above, and you’ll have a batch of moist, vibrant cupcakes that are perfect for any occasion. Whether you’re celebrating St. Patrick’s Day or simply satisfying your sweet tooth, these cupcakes are sure to impress your friends and family. Enjoy!