Dessertsbeyondfrosting4.5
Boozy Shamrock Shake Cakes
These boozy shamrock shake cakes are so cute and made with Bailey's Irish Cream. This dessert is perfect for St.Patrick's Day!
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
For the cupcakes
2
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla and mint extract. Beat on medium speed until well incorporated and the batter is lighter in color, about ⏱️ 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
large egg1(5ml) pure vanilla extract1 teaspoon(30ml) Bailey’s Irish Cream (see notes)2 tablespoons(226g) unsalted butter, cold1 cup(10ml) pure vanilla extract2 teaspoons(15ml) heavy whipping cream1 tablespoon(15ml) Baileys Irish cream (see notes)1 tablespoon
4
In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the liquid ingredients at a time and mix just until the flour starts to incorporate. Add the green food coloring and mix until combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
(5ml) pure vanilla extract1 teaspoon(30ml) Bailey’s Irish Cream (see notes)2 tablespoonsGreen food coloring(226g) unsalted butter, cold1 cup(10ml) pure vanilla extract2 teaspoons(15ml) heavy whipping cream1 tablespoon(15ml) Baileys Irish cream (see notes)1 tablespoon
5
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
6
For the frosting
7
Cut the butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
8
Adding the vanilla malt powder and 2 cups of powdered sugar the vanilla extract & heavy cream. Beat until well combined, and fluffy. Add remaining powdered sugar and Baileys. Add a pinch of salt. Ensure the powdered sugar is well combined, then and whip for ⏱️ 2-3 minutes. Frost cooled cupcakes.
(5ml) pure vanilla extract1 teaspoon(30ml) Bailey’s Irish Cream (see notes)2 tablespoons(226g) unsalted butter, cold1 cup(10ml) pure vanilla extract2 teaspoons(15ml) heavy whipping cream1 tablespoon(15ml) Baileys Irish cream (see notes)1 tablespoonPinch of salt
Nutrition Facts
calories
450 calories
fat Content
22g
serving Size
1 cupcake
fiber Content
.4g
sugar Content
48.5g
sodium Content
174mg
protein Content
3g
cholesterol Content
76mg
carbohydrate Content
60g
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