I know I know. This is my second post today. I was going to put these together with the last post for St. Patrick's Day but I didn't have time this morning and then I back this afternoon and thought they were too cute to go to waste.
The cupcake itself came out more like a spiked caramel blondie in taste and consistency. I thought they were going to be a fail, but they actually were delicious. Chewy with a great caramel flavor. I kept snacking on the naked ones and I love frosting.
I used caramel sugar in the batter which really amped up the caramel flavor.
For the frosting I divided the buttercream into three parts and colored them three different shades of green using Wilton's food coloring gel in Kelly Green (of course!) I used a few drops less each time to achieve the green color variations.
I put each color into a separate disposable pastry bag and snipped the ends off. Stating with the darkest shade of green, I piped the bottom layer.
Then piped the medium shade in the middle.
And topped the cupcakes off with a swirl of the lightest shade of green.
Unfortunately, the colors didn't contrast as well in pictures as they did in real life.
These minis needed an accent so I colored some marshmallow fondant green and rolled it out.
Using the same four leaf clover shamrock I used for the marshmallows I cut out the shapes.
The shapes were cute but they still needed something extra for contrast.
So I hauled out the disco dust and painted them.
Bailey’s Caramel Irish Cream Mini Cupcakes
For the cupcakes:
I used a recipe from Cupcake Rehab found HERE with some minor adaptations. My changes:
- Instead of using 2 cups of granulated sugar. I used one cup and one cup of caramel sugar.
- I omitted the milk and used two more tablespoons of Bailey's.
- I omitted the salt.
For the buttercream frosting:
I used my old standby vanilla buttercream frosting recipe from Magnolia Bakery.
For the Fondant Shamrocks: You can used already colored store bought fondant or make your own:
- 1/2 bag (1/2 pound) marshmallows (minis melt easier but you can use regular sized ones as well.)
- 2 tablespoons of water
- 1 pound of powdered sugar
- Crisco or shortening
- plastic wrap or cling film
- Gel or paste food coloring
- Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
- Place marshmallows and water in the bowl.
- Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
- When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
- Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
- Dump the fondant on the sugared surface and knead the rest of the sugar in.
- Separate the fondant into different parts and color as desired. When coloring, add a bit of gel color at a time with a toothpick and knead in until the color is evenly distributed and you get the color you want.
- Wrap each piece in plastic wrap until you use it.
- Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.
HAPPY ST. PATRICK'S DAY!