(St. Pat's Day Dessert #1)
Today is the first day of March, time is moving so fast, Spring will be here is a few cant wait, I am tired of snow and freezing temps. When its cold out I go in my kitchen and start baking, since this is the month of St. Pat's Day we will start it off with these delicious Irish Cream Cupcakes with Caramel Frosting which were non alcohol, because I used an alternative to get the Irish cream taste in the cupcakes. I used frosting creation from Duncan Hines, (I always make my frosting from scratch) I wanted to try something different, and it is a little packet of yumminess. Whatever flavor you are trying to get in your frosting or even in your cake batter, you just sprinkle the flavor packet in. When you are in the baking aisle check them out they have so many delicious flavors to choose from!
(I made these delicious cupcakes for a St. Pat's Day Jazz Concert)
Heat chocolate in microwave, put chocolate in a ziploc bag or a squeeze bottle, draw what ever you want with chocolate on baking sheet covered with parchment paper place in the freezer for 15 minutes and they are done.
Irish Cream Cupcakes with Caramel Frosting
- 1 1/2 cups whole wheat flour
- 1 cup white whole wheat flour
- 1 cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1 cup yogurt (I used Chobani vanilla)
- 1 1/2 cups canola oil or applesauce
- 2 eggs
- 1 cup cream soda/cream liquor/cream syrup (use 1 of these)
- 1 Duncan Hines frosting starters
- 2 packets Duncan Hines caramel frosting creations
Sift your dry ingredients set them aside. Mix eggs, canola oil, yogurt, vanilla, brown sugar and cream syrup together mix well. Then slowly add in your dry ingredients. Fill your cupcake tins 1/2 full, bake for 18 minutes on 350. Cool on wire rack.
Mix your frosting creation packet into the frosting starter container to make your frosting; if the frosting is to runny to pipe, I added 1 cup of confections sugar to it and that made it the right consistency to pipe. Decorate cupcakes as you like!
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