Double posting today in honor of St. Patrick’s Day! For some crazy reason I thought it would be a good idea to try and do two things in one day…. I would not recommend that; especially if one or both items are things you’ve never tried before. Check out the Bailey’s Truffles I made here, but I decided it would also be nice to make Irish Cream Cupcakes to take into work.
The cupcake portion of of this recipe was super easy and that’s actually how I’ve rated the recipe below; only for the cupcakes. The reason for that is I totally screwed up the italian buttercream frosting. I’m honestly not even sure how I misread it so much other than I was trying to make the truffles and have a conversation with a friend while making this. I want you guys to still have some level of respect for me so I won’t even try to explain how I messed that recipe up (twice!) but the moral of this story is that you should always stay focused on one thing at a time while baking.
All in all I ended up making an irish cream buttercream which paired nicely with these coffee/irish cream cupcakes. While the picture doesn’t reflect it I ultimately decided to top these with green sanding sugar for St. Patrick’s Day to make it a little more fun. They were a big hit at the office and I’m determined to try italian buttercream again as I’m sure it’s amazing when done correctly!
Recipe Used: King Arthur