Manageability – Mildly Vexing
These St. Paddy’s day treats were overall pretty easy to put together and tasted delicious. As a Chicagoan, we do our St. Patrick’s Day with a lot of parades and a river dyed green, so I had to make an equally fun dessert. Plus, I’m always game for a cute, festive cupcake that’s on season, and these hit the spot like a nice tall pint o’ Beamish.
A few notes on this one. The coins I bought were a little too big, so I had difficult time placing them in the frosting, but that’s also because the frosting itself got extremely slimy and spread out. If you want to snap some pics, be sure to hurry up and take them before the icing melts and smooths out. Also eating them was a bit of a disaster, the icing literally dripped on the floor. But, as the Irish say, it was good craic. They were really lucking good.
Servings: 24
Ingredients
For the Cupcakes:
- 2 cups + 2 tablespoons all-purpose flour
- 4 1/2 tablespoons corn starch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature (unless you live in a fridge)
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 1 1/4 cup sour cream
- 1 tablespoon vanilla
- 1 1/2 tablespoons green liquid food coloring
For the Frosting:
- 12 ounces cream cheese
- 6 tablespoons butter
- 4 cups powdered sugar
- 2-3 tablespoons heavy whipping cream, or milk
- 1/2 teaspoon vanilla
- Sprinkles
- Chocolate gold coins, or just regular gold coins you rich bitch
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
- Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
For the Frosting:
- Mix the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin. Or a real gold coin if you’re a crazy person.