St Patricks Day – Green Velvet Cupcakes with Baileys Cream Cheese Icing

Happy St Patricks Day for tomorrow everyone! I wanted to bake a festive cupcake to celebrate and settled on a green velvet cupcake. To make it a little more Irish I added Baileys Irish Cream to my cream cheese icing and wow, it tasted amazing!


Green Velvet Cupcakes with Baileys Cream Cheese Icing
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
Green Velvet Cupcakes
  • 120g butter (room temperature)
  • 2 eggs
  • 1⅓ cups caster sugar
  • 4 tsp cocoa
  • 4 tsp green food colouring
  • 1 tsp vanilla extract
  • 240ml buttermilk (or add 1 tablespoon of lemon juice to normal milk)
  • 2½ cups plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tsp white wine vinegar
Baileys Cream Cheese Icing
  • 4-5 cups sifted icing sugar
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
  • 4-6 tbsps Baileys Irish Cream (to taste)
Instructions
Green Velvet Cupcakes
  1. Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter, sugar and eggs until light and fluffy.
  3. In a separate bowl mix the vanilla extract, cocoa powder and green food colouring into a paste. Add the paste to the creamed mixture.
  4. Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.
  5. Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.
  6. Spoon the mixture into prepared muffin tin and fill approximately ¾ full.
  7. Bake in the oven for 20-25 minutes or until the cupcakes slightly spring back when touched.
  8. Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack
Baileys Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated.
  3. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
  4. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

Comments

    • Swah says

      Haha funny you should mention that, I made too much Baileys icing and it’s currently sitting in a Tupperware container in the fridge… and yes I may have attacked it on several occasions with a spoon :)

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