La Fheile Padraig!

There’s your Gaelic lesson for the day, Happy St. Patrick’s Day everyone!  In celebration of my favorite holiday, a post was necessary.  And since I won’t be up for any corned beef and cabbage later this evening, I figured I stick with a simple and fun recipe today.  Plus, I realized I haven’t touched on the desert scene yet, so today we’re making St. Patrick’s Day cupcakes!  Now I know we don’t all have time or the ingredients to make cupcakes from scratch, thus I’m granting you permission to go the Duncan Hines route and box it.  However, if you’re feeling daring or you’ve got some time on your hands today, try your hand at the homemade method.  I went with the classic yellow cupcakes and vanilla frosting (I’ll admit it, the frosting is canned).

You’ll need:

  • 1 1/2 cup of flour
  • 1 1/2 teaspoon of baking powder
  • About 1/4 teaspoon of salt
  • 2 eggs
  • 2/3 cup sugar
  • 3/4 cup butter, melted
  • 2 teaspoon vanilla extract
  • 1/2 cup milk
  • Can of vanilla frosting (lighter color works best for decorating), or try making your own frosting
  • Muffin tins (2)
  • Cupcake liners
  • Decorations(get creative!)
  • Green food coloring or gel decorators
  • Green sprinkles

Directions:

  1. Pre-heat your oven to 350 degrees and line the muffin tins with liners
  2. Whisk (if you have a whisker) the flour, baking powder and salt together in one bowl
  3. In another bowl, beat the eggs and sugar together with an electronic mixer.  Most of you probably don’t have an electric mixer at school (a spoon will work as long as you make sure it’s completely smooth).  If you have an electric mixer, beat for about 2 minutes, while gradually pouring in the butter, then the vanilla.
  4. Add half of the dry ingredients from the other bowl in slowly while mixing, then add the milk, then add the other half of the dry ingredients (I know, tricky: just make sure you go slow and you’ll be fine!)
  5. Don’t over-mix the batter, you don’t want it to be runny.  Once you’ve mixed in all the ingredients thoroughly that should be enough time.
  6. Carefully pour the batter evenly into the prepared muffin tin (about 1-2 thirds of the way full for each).
  7. Throw the tins in the oven for about 20-23 minutes, or until the tops are light golden brown.
  8. Refer to the classic toothpick test to make sure they’re done: stick a toothpick in the center of one cupcake and if it comes out clean, they’re done.  If not, stick them back in the oven for two minutes or so.
  9. Let the cupcakes cool sufficiently (about 10 minutes) before frosting them.
  10. Now here’s the fun part.  You can frost the cupcakes anyway you like, but the best method is to use vanilla (or cream cheese) frosting, since you’ll be able to see the decorations.
  11. Unfortunately Grand Union didn’t offer a wide selection of St. Patty’s cupcake decorations, but if you have the time to pick up better ones, go for it! All we found were green sprinkles and green decorating gel, but other large grocery stores or party stores would have a better selection.
  12. Frost the cupcakes evenly and smoothly, using a small spatula if you have one, otherwise a butter knife will work: just be careful, these guys are fragile.  Need some help with the frosting part? Check out this video from cookingguide.  Unfortunately, she uses a pastry bag, which I didn’t in my recipe… but if you want to go buy one feel free!
  13. Then it’s all about the decorating: we wrote “Happy St. Patty’s Day!” on ours (see picture).

Enjoy one for yourself fast before your roommates or friends follow the scent.  Slainte!

There are MILLIONS of cupcake recipes out there.  Here are some of the best:

Can’t have a cupcake post without it: The Food Network’s Cupcake Recipe Collection

Cupcake recipes from Duncan Hines

The “Cutest Cupcakes” from Parents.Com

Specifically St. Patrick’s Day:

Martha Stewart’s recipes

FamilyCorner.Com’s collection

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1 Response so far »

  1. 1

    Kathleen Shannon said,

    These are beautiful!! You’re a great cook & a beautiful artist too!!
    MOM


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