Tag Archives: St. Patrick’s Day

Vanilla Whiskey Cupcakes

vanilla whiskey cupcakes | pale yellowI think we all know by this time that my favorite holiday is Rockaway St. Patrick’s Day.  Now that I live in Rockaway, things are even better!  Instead of planning a sleepover, I just need to wait until the sound of bagpipes comes through my windows and I can head out to the parade.  And then come home in sleep in my own bed, score!

vanilla whiskey cupcakes | pale yellowEven though these would be PERFECT for St. Patrick’s Day, especially if you dyed the frosting green, these were made for a birthday celebration.  There will be more St. Patrick’s Day treats next week, but if you can’t wait, check out green velvet cupcakes, shamrock shake cupcakes, Bailey’s glazed doughnuts, Irish car bomb brownies, Irish soda bread, whiskey cupcakes, and Irish car bomb cupcakes.

vanilla whiskey cupcakes | pale yellowMichelle wanted to surprise Derrick with a surprise 30th birthday and asked me to bake some treats.  Derrick is a difficult to bake for because he’s not a sweet eater. What???  Truth.  He took a bite and seemed to enjoy it, good enough.  Everyone else thoroughly enjoyed them!

vanilla whiskey cupcakes | pale yellowI took my regular yellow cupcake and added whiskey to the frosting.  There wasn’t enough whiskey flavor so I made a quick whiskey-caramel sauce to glaze the mini cupcakes.  This was the perfect touch and took the cupcakes from good tp spectacular.  The glaze is sweet, full of whiskey flavor, and lovingly sticky.  A mini vanilla cupcake with whiskey is a delightful treat for a birthday, St. Patrick’s Day, or Wednesdays!

vanilla whiskey cupcakes | pale yellowTwo Years Ago – Coffee Marshmallows

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Vanilla Whiskey Cupcakes
Adapted from Tie Dye Cupcakes
Yield – 24 mini cupcakes

Vanilla Cupcakes
2/3 cup sugar
1 vanilla bean
1/2 + 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
1 egg + 1 yolk
2 tablespoons Greek yogurt
3 tablespoons vegetable oil
1/2 cup whole milk

Whiskey Frosting
1 cup whole milk
1/2 cup + 2 tablespoons whiskey
7 1/2 tablespoons flour
1 teaspoon vanilla
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons whiskey

Whiskey-Caramel Sauce
2/3 cup light brown sugar
1/3 cup whiskey

  1. Cupcakes – Preheat the oven to 350 ˚F and line 24 mini cupcake tins with liners.
  2. Add the sugar to the bowl of a stand mixer with a paddle attachment.  Split the vanilla bean and scrape the seeds into the sugar.  Massage the vanilla into the sugar.  Add the flour, baking powder, soda, and salt to the bowl.  Mix on low speed to combine.  Add the butter to the flour and mix until crumbly.
  3. In a small bowl whisk together the egg, yogurt, oil, and vanilla.  Add to the stand mixer and mix until just combined.  Pour in the milk and beat until smooth.
  4. Use a 2-tablespoon scoop to portion the dough into the cupcake liners.
  5. Bake for 15-17 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the tin and let cool completely on a wire rack.
  6. Frosting – Add the milk, 1/2 cup whiskey, and flour to a small saucepan.  Whisk and heat until the mixture becomes thick like toothpaste.  Whisk in the vanilla.  Let cool completely.
  7. In the bowl of a stand mixer with a paddle attachment beat together the butter and sugar until light and fluffy, about 8 minutes.  Beat in the flour mixture until the frosting is no longer gritty.
  8. Beat in the whiskey.  Set aside.
  9. Whiskey-Caramel Sauce – Add the brown sugar and whiskey to a small saucepan.  Stir and heat until the mixture becomes bubbly and thickens.  Dip each cupcake in the hot sauce.  Allow the sauce to cool on the cupcakes
  10. Assembly – Add the frosting to a piping bag with a star tip and pipe the frosting on to each cupcake.vanilla whiskey cupcakes | pale yellow
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Irish Soda Bread

irish soda bread // pale yellow

Last St. Patrick’s Day recipe of the year, although you could probably have soda bread anytime.  If you want to revisit St. Patrick’s Day recipes from 2013, here they are: Shamrock Shake Cupcakes, Bailey’s Glazed Chocolate Doughnuts, and Whiskey Cupcakes.  If you want to revisit St. Patrick’s Day recipes from 2012, go here!

irish soda bread // pale yellow

Rarely do I see a recipe posted on a blog and make it that day.  This is one of those recipes.  On a dreary, rainy day I saw this recipe from Bridget show up in my Google Reader and I knew I was making it that night.  There are only four ingredients and had leftover buttermilk sitting in the fridge begging to be used.  Plus, it’s St. Patrick’s Day season.

irish soda bread // pale yellow

This bread took 5 minutes from the time I started collecting ingredients to placing it in the oven, no joke.  This maybe the fastest thing I have ever made.  Thirty minutes later I was pulling warm, fragrant bread out of the oven.  After a brief 30 minute cool down session where I finished watch my current episode of the Tudors, I was eating warm bread, smeared with creamy butter, and the lightest sprinkle of Kosher salt.

irish soda bread // pale yellow

Heavenly!  I have always thought of soda bread as being on the dry side, not this recipe.  The bread is incredibly tender, soft, and moist.  You can eat the bread plain, with jelly, with olive oil, dipped in soup, or anyway you like it.  I’m not lying when I say this is without a doubt, the easiest and fastest recipe on this blog.  Do it now!

irish soda bread // pale yellow

One Year Ago – Oreo Truffles

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Irish Soda Bread
Adapted from Bake at 350
Yield – 1 8” loaf of bread

3 2/3 cups flour
1 teaspoon Kosher salt
1 teaspoon baking soda
1 1/2 cups buttermilk

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. In a large bowl whisk together the flour, salt, and baking soda.  Create a well in the middle.
  3. Pour the buttermilk into the well and stir gently.  Don’t worry if the dough is soft and sticky.
  4. Place the dough on a floured surface and knead a few times.  Shape the dough into an 8” circle and place on the prepared baking sheet.
  5. Use a knife to cut a cross on the top.  Bake for 25-30 minutes or until golden brown.
  6. Cool for as long as your patience allows on a wire rack and then slice and serve.irish soda bread // pale yellow

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Whiskey Cupcakes

whiskey cupcakes // pale yellow

St. Patrick’s Day is over, but you might need some hair-of-the-dog.  It’s ok, no judgement here.  After telling you all about my college escapades Friday, it’s safe to assume I’ve had more than my fair share of rough mornings.

escapades

Do you ever have those days when you wake up and you’re lying in bed trying to motivate yourself to leave said bed, and you think to yourself, “nope, I’m not going to get anything accomplished today.”  Today was definitely one of those days.  No running, no baking, no lesson planning – nothing.

whiskey cupcakes // pale yellow

However, in the spirit of doing nothing, I decided it was time to reassess my clothing collection.  In just under four hours I tried on every article of clothing I owned, neatly hung up/folded the items I was keeping, and sorted the rest into donate, consignment, and cleaners bags.  There are 5 bags of clothes I’m not longer keeping.  Where did all the dresses come from???

whiskey cupcakes // pale yellow

Plus I did two loads of laundry.  Nothing important was accomplished and nothing I needed to finish for tomorrow was completed, but my closet looks awesome.  I have so much space now and so many empty hangers…

whiskey cupcakes // pale yellow

Anyway, this day of doing “nothing” started by eating one of the leftover cupcakes.  Nothing says productivity like a cupcake for breakfast.  I wish you could have seen how happy my face was while eating this cupcakes.  I was elated.  The cupcake looks straight forward and simple; just a chocolate cake with a whipped cream frosting; however, the butter-whiskey sauce transforms the cupcake into something spectacular.

whiskey cupcakes // pale yellow

This is a cupcakes that is all about the cake – take a backseat frosting – it’s not about you today.  The cake  is soft and tender and super moist.  There is a bit of stickiness from the glaze, but it allows the cupcake to stay fresh for days.  A swirl of whipped cream lovingly compliments the whiskey-scented cakes.  Good thing this recipe makes so many cupcakes, people were gobbling these cupcakes up, there were many noises of approval!

whiskey cupcakes // pale yellow

One Year Ago: Tiramisu Whoopie Pies

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Whiskey Cupcakes
Adapted from Sprinkle Bakes
Yield – 30 cupcakes

1 1/2 cups strongly brewed coffee
1/4 cup + 3 tablespoons Irish whiskey, Jameson of course
1 cup (2 sticks) unsalted butter
1/2 teaspoon cinnamon
1 cup dark cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt

  1. Preheat the oven to 325 F.  Brew your coffee.
  2. Add the coffee, whiskey, butter, cinnamon, cocoa powder in a medium saucepan and heat until the butter is melted.  Whisk together.  Remove from the heat and whisk in the sugar.  Allow to cool slightly by placing in a large bowl.
  3. Whisk together the eggs and vanilla in a small bowl and then whisk into the chocolate mixture.
  4. Sift together the flour, baking soda, and salt onto parchment paper.
  5. Add the flour mixture and stir until just combined.  Use a standard size ice cream scoop to portion the batter into lined cupcake tins.
  6. Bake for 15-18 minutes or until a toothpick inserted inside comes out clean.

Whiskey-butter sauce
1/4 cup whiskey
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1/4 cup water

  1. Begin making the sauce after you put the cupcakes in the oven.
  2. Combine all the ingredients into a small saucepan and cook over medium heat until all the sugar has been dissolved.  Remove from the heat
  3. Place the cupcakes on a wire rack and poke holes in the top with a toothpick.  Allow the cupcakes to cool for 10 minutes.
  4. Brush the whiskey-butter sauce evenly over each cupcake with a pastry brush.  Repeat until all the sauce is used up.  Allow to cool completely.

Whipped Cream
1 pint (2 cups) heavy whipping cream, ice cold
1/4 cup powdered sugar
1 teaspoon vanilla
sprinkles

  1. Whip the heavy cream in the bowl of a stand mixer with a whisk attachment.  Once you have reached soft peaks add the sugar and vanilla.
  2. Beat until you have stiff peaks but don’t over beat!
  3. Add to a piping bag with a star attachment and pipe a swirl on top of each cupcake.
  4. Add sprinkles if desired.
  5. Store in the fridge.whiskey cupcakes // pale yellow

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Bailey’s Glazed Chocolate Doughnuts

baileys glazed chocolate doughnuts // pale yellow

This Sunday, start your St. Patrick’s Day off right; it’s time for an Irish breakfast.  Traditional Irish breakfast?  No.  Awesome Irish-themed breakfast?  Yes!

baileys glazed chocolate doughnuts // pale yellow

There was a time, not so very long ago, when I was in college I was up at the crack of dawn to get a real Irish breakfast on St. Patrick’s Day.  We went to a local Irish establishment, that was quite packed at 7 A.M., and enjoyed Magner’s Irish Cider and an assortment of other goodies.  Being the dedicated student I was, I went back to school and attended my various classes for the day.  For my last class, in all my college-senior-21-year-old craziness, a friend and I poured spiced rum in our (non-alcoholic) cider and drank during class!  I know, I was a wild one.  That night we went to another local establishment and had enough green beer to last a lifetime.

baileys glazed chocolate doughnuts // pale yellow

Fast forward seven years and no joke, this is the conversation I had at happy hour last Friday:

co-worker: We’re trying to plan something for next Saturday to celebrate St. Patrick’s Day in the city because that’s when the parade is happening.

me: I’m in, but I don’t want go anywhere with amateurs, or 23-year-olds, or green beer.  I want to go somewhere with grown-ups.

baileys glazed chocolate doughnuts // pale yellow

Who am I?  When did this happen?  How can the lady putting booze and sprinkles on her breakfast want to hang out with grown-ups?  It’s all a conundrum.  Being in my 20’s is weird, sometimes I can behave like an adolescent and other times like a geriatric, sometimes I do both at once.

baileys glazed chocolate doughnuts // pale yellow

If you haven’t bought yourself a doughnut pan, go do it now; the mini doughnuts are almost too cute to handle.  Honestly, these doughnuts really taste like a cupcake, but it’s perfectly acceptable for breakfast consumption as long as you call it a doughnut and bake them in a doughnut pan.  The glaze was a stroke of genius and the Bailey’s shines on top.  You know you’re eating a boozy doughnut for breakfast and you’re going to love every minute of it.  You have two days until St. Patrick’s Day, make these doughnuts happen, for real.

baileys glazed chocolate doughnuts // pale yellow

One Year Ago: Green Velvet Mini Cupcakes

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Bailey’s Glazed Chocolate Doughnuts
Adapted from Sugarcrafter
Yield – 12 mini doughnuts

1 cup flour
1/4 cup dark cocoa powder
1/4 teaspoon Kosher salt
1/2 teaspoon baking soda
1/2 cup vanilla coconut milk
1/4 sugar
1/3 cup dark brown sugar, packed
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla

Glaze
1 1/2 cups powdered sugar
1 ounce Bailey’s Irish Cream (1 little bottle)
Sprinkles

  1. Preheat the oven to 325 F and spray a mini doughnut pan with cooking spray.  Set aside.
  2. Whisk together the flour, cocoa, salt and soda in a small bowl.
  3. In a larger bowl whisk together the milk, sugar, brown sugar, oil, egg, and vanilla.  Fold in the dry ingredients until just combined.
  4. Add the batter to a piping bag and pipe evenly into the doughnut pan.
  5. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  6. Bang the pan so all the doughnuts fall out and let cool on a wire rack.
  7. Make the glaze by whisking together the powdered sugar and Bailey’s until smooth.  Dip the top of each cooled doughnut in the glaze and place on a wire rack over a baking sheet to catch the drips.
  8. Sprinkle with sprinkles.baileys glazed chocolate doughnuts // pale yellow

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Shamrock Shake Cupcakes

shamrock shake cupcakes // pale yellow

St. Patrick’s Day is coming.  This is a holiday I get behind 120%.  There are no family obligations and it’s all about eating simple, Irish food like beef stew and soda bread.  Also, let us not forget the Guinness, Bailey’s, Magners, Jameson, and green beers.  Really, all food that is green is king this time of year.

shamrock shake cupcakes // pale yellow

Best of all, St. Patrick’s Day serves as an excellent excuse to go out with friends and wear your favorite green shirt!

shamrock shake cupcakes // pale yellow

I adore shamrock shakes.  Growing up in the Midwest I took shamrock shakes for granted, they just appeared every March and I could drink one at my leisure.  Up until last year in New York they were not even heard of and a few years ago I was calling McDonald’s looking for one when rumors of shamrock shakes were blowing up the internet.

shamrock shake cupcakes // pale yellow

This St. Patrick’s Day season I have yet to have a shamrock shake.  I’m still unsure of my stomach after the month of veganism and I worry about the affects of a milkshake in my belly.  This week I must obtain one.

shamrock shake cupcakes // pale yellow

St. Patrick’s Day season always starts with the parade and party in Rockaway.  This year I brought these cupcakes.  They were perfectly moist with a hint of mint flavor.  Shamrock shake cupcakes are quick to prepare and are lovely to present for any St. Patrick’s Day party.  The green and white swirl really takes cake, pardon the pun!  If you want a more detailed explanation of the frosting technique, visit this post.

shamrock shake cupcakes // pale yellow

One Year Ago – Fudge Stripe Cookies

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Shamrock Shake Cupcakes
Adapted from Better Homes & Gardens
Yield – 21 cupcakes

4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup creme de menthe
squirt of green gel food coloring, Americolor leaf green
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla

  1. Separate the egg whites and allow them to come to room temperature.  Preheat the oven to 350 F.
  2. Sift together the flour, powder, soda, and salt.  Set aside.
  3. Mix together the buttermilk, creme de menthe, and green food coloring.  Also set aside.
  4. Mix the shortening in the bowl of a stand mixer with a paddle attachment for about 30 seconds.  Add the sugar and beat until well combined on low speed at first and then on high speed.
  5. Beat in the vanilla and the egg whites one at a time.  Scrape the bowl as needed.
  6. On low speed beat in the flour mixture in three batches with the buttermilk in between until just combined.
  7. Use a standard ice cream scoop to portion the batter into lined cupcake tins.
  8. Bake for 15 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

White Chocolate Minty Frosting
6 ounces white chocolate
1/3 cup whipping cream
1 cup (2 sticks) unsalted butter, room temperature
pinch of salt
2 cups powdered sugar
5 tablespoons creme de menthe

  1. Melt the white chocolate by placing the white chocolate in a small bowl.  Heat the cream until simmering and pour over the chocolate.  Let sit for about 3 minutes and then stir until all the chocolate is melted.  Let cool for about 10-15 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter for about 3 minutes until light and creamy.  Beat in the melted chocolate and the salt.
  3. Add in the the powdered sugar 1/2 cup at a time on low speed.  Scrape the bowl as needed and turn on high speed to make the frosting light and fluffy.  Beat in the creme de menthe.
  4. Divide the frosting in half and add green food coloring to one half.  Stir to combine.
  5. Add the white frosting to one disposable piping bag so it is about half full.  Lay flat.  Repeat with the green frosting in another disposable piping bag.
  6. Place the bags together in a larger piping bag with a star tip.  Twist together and pipe on top of each cupcake.shamrock shake cupcakes // pale yellow

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Green Velvet Mini Cupcakes

It’s St. Patrick’s Day!  Or at least it will be soon!  I made these little guys for a St. Patrick’s Day Parade lunch along with Irish Car Bomb Brownies.  I don’t know if I should let you on a a little secret, but red  velvet cupcakes are only red because of the red food coloring. Yes, the little but of cocoa gives the cupcakes a slightly reddish hue, but not the red associated with red velvet.  This being said, you can create almost any color “velvet” cupcakes or cake you want!  I’ve made pink and green so far.

These little guys are cute and delicious, moist and tender, sweet and creamy.  Make mini green (or red) velvet cupcakes and you make lots of friends!

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Green Velvet Mini Cupcakes
Yield – 24 mini cupcakes
Adapted from my Red Velvet Cupcakes

3/4 cup + 3 tablespoons cake flour
2 1/4 teaspoons Dutch-processed cocoa, unsweetened
3/8 tea. salt
1/2 cup + 1 tablespoon sugar
1/2 cup + 1 tablespoon vegetable oil
1 egg, room temperature
squirt of green gel food coloring paste (I use Americolor Leaf Green)
3/4 teaspoon vanilla
1/4 cup + 2 tablespoons buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

  1. Preheat oven to 350 F.
  2. Sift together flour, cocoa, and salt onto wax paper.
  3. In a mixer with a paddle attachment beat together the oil and sugar.  Add in the egg and beat well.  Add the vanilla and food coloring and mix on medium until everything is well combined.
  4. Beat in the flour in 3 three batches on low speed alternating with two batches of buttermilk.
  5. Beat everything on high speed for 5 seconds to combine well.
  6. In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well.
  7. Using a small ice cream scoop or a tablespoon, add batter to lined mini cupcake pans. 
  8. Bake for 10 minutes or until a toothpick comes out of a center cupcake cleanly.
  9. Be careful of baking times, every oven is different and you do not want to over-bake these little guys.  Immediately place on a wire rack to cool.

Cream Cheese Frosting
2 unsalted butter, room temperature
4 ounces cream cheese, room temperature
3 cups powdered sugar
1 tea. vanilla
Green sprinkles

  1. In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy.
  2. Add in the powdered sugar ½ cup at a time until well combined and then beat in the vanilla.
  3. Scoop the frosting into a pipping bag and pipe onto each cupcake with a large, round tip.
  4. Sprinkle with green sprinkles if desired.

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Irish Car Bomb Bronwies

The first Saturday in March is St. Patrick’s Day in Rockaway.  It’s always a fun day of parades, Irish food at Grandma’s, a beer tent, and live music.  These are pretty much all of my favorite things, and they happen on one awesome day!  I offered to bring the dessert and my first inclination was to make Irish Car Bomb Cupcakes, but I have made them quite a few times already.  I wanted something different and when I saw this recipe, I was instantly intrigued!

The brownie layer is super fudgy, thick, and moist.  There is just enough Guinness flavor.  I really think Guinness does wonders for textures in baked goods.  The cheesecake layer is creamy and sweet with the wonderful flavor of Baileys.  And to top it all off, there are these little shamrocks pipped on top that are dark and fudgy with a rich scent of whiskey!

Pipping the whiskey shamrocks were a little tricky!  I poured the mix into a pipping bag and snipped the end.  Next time I would probably use a tip to have better control of the batter.  As you can see from the picture, my shamrocks are all unique individuals!

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Irish Car Bomb Brownies
Yield 24-30
Adapted from – Endless Simmer

Brownie Layer
2 cups flour
3/4 cup unsweetened cocoa – Hershey’s Special Dark
1 teaspoon soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
2 eggs
1 tablespoon vanilla
1/2 cup Guinness
4 tablespoons whiskey

  1. Preheat the oven to 325 F.  Place foil in a 9×13” pan so there is enough foil hanging over the edge to act as handles to pull out the brownies.
  2. Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add in the eggs and vanilla, beat to combine.
  3. Sift together the flour, cocoa, soda, and salt.  Add half of dry ingredients into the mixer and mix on low.  Add in 1/4 cup of Guinness.
  4. Remove the bowl from the mixer and mix the rest of the dry ingredients and Guinness by hand.
  5. Remove one cup of batter and add in the whiskey, pour into a pipping bag and place in the fridge.
  6. Pour the rest of the batter into the prepared pan and refrigerate for 30 minutes.  Bake for 25 minutes until the brownie is set.  Let cool on a wire rack.


Cream Cheese Layer + Assembly
12 ounces cream cheese
1/2 cup + 2 tablespoons powdered sugar
1 tablespoon vanilla
1 egg
1/4 cup Bailey’s Irish Cream

  1. Add all the ingredients to a bowl and beat until combined.
  2. Pour the cheesecake mixture over the cooled brownie base.
  3. Pipe shamrocks about 1/2 inch apart.
  4. Bake 25-30 or until the cheesecake topping is set.
  5. Cool on a wire rack, use the foil to lift the brownies out of the pan, and then cut according to the shamrocks.


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