Saint Paddys Day Cupcakes

Saint Paddys Day Cupcakes

Posted 2013-02-21 by Cassandra TJLfollow
Cupcakes in the spirit of Saint Patrick's Day. Or just when you feel like having some mint chocolate chip cupcakes to sweeten up your day with a hint of minty freshness and Irish Cream (for adults)!



Preparation Time: 20 minutes
Cooking Time: 15-20 / 35-40 minutes
Makes: 24 mini cupcakes / 12 regular cupcakes

Ingredients

Cake:
80 ml full cream milk
2 Peppermint tea bags
60 g unsalted butter
150 g castor sugar
1 large egg
10 g Dutch cocoa powder
4 teaspoon Peppermint essence
1/2 teaspoon vanilla extract
120 ml Buttermilk
150 g Plain flour
1/2 teaspoon salt
1/2 teaspoon Bicarb Soda
1/2 teaspoon White Vinegar
150 ml Bailey's Irish Cream (or Chocolate Mint Bailey's Irish Cream if you have some) - optional
90 g dark chocolate chips

Mint Icing:
4 tablespoons butter, softened
300 g icing sugar
2 tablespoons milk or cream
2 teaspoon peppermint essence
2 teaspoon green food colouring


Method

Cake:
  • Split open the teabags and pour the contents into a small saucepan with the milk. Allow the mixture to simmer for a minimum of 10 minutes (the recommended time is 30 minutes).

  • Preheat the oven to 170°C and line the baking tin of your choice - a mini cupcake pan or a regular cupcake pan - with paper liners.

  • Beat the butter and sugar in a small bowl until pale and fluffy. Add the egg and continue beating.

  • Pour in the milk mixture along with peppermint essence, sifted cocoa powder and vanilla essence. Beat until well combined.

  • Mix in half the buttermilk and half of the flour. Once fully incorporated, mix in the remaining buttermilk and flour. Mix until a smooth texture is formed.

  • Add the salt, bicarbonate soda and vinegar and mix on high speed for two minutes.

  • Incorporate the Bailey's Irish Cream and the chocolate chips into the mixture.

  • Pour the mixture into the prepared cake tin and bake (12-15 minutes for the mini cupcakes or 35-40 minutes for the regular cupcakes or until a skewer inserted into the middle of a cupcake comes out clean)

  • Leave cupcakes to cool completely.


  • Mint Icing:
  • Beat the soft butter and icing sugar together until fully incorporated.

  • Add the milk or cream as well as the peppermint essence and the green food colouring. Beat until fluffy and then spread on the cupcakes.

  • Chocolate or rainbow sprinkles on the top of the mint icing is optional.


  • Categories
    #cupcakes
    #chocolate
    #mint
    #bailey 'sIrishCream

    %recipeyum
    223050 - 2023-07-17 06:40:22

    Tags

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    Family_friendly
    Easy
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    Healthy
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