A Toast For Saint Patrick’s Day

I’m not a big fan of Saint Patrick’s Day. I mean the guy was supposed to have driven all the snakes out of Ireland. As Ireland supposedly never had snakes, it is now generally accepted that the snakes he drove out were Pagans! Since I like both snakes and Pagans, it’s not really a day of celebration for me.

However, Saint Patrick didn’t really succeed in ridding Ireland of Pagans. So with this in mind I think I’ll celebrate this Saint Patrick’s Day in a true Pagan way – with food and drink!

So raise your glasses, or your cupcakes, and celebrate with some great Irish spirits – Irish whiskey and Irish cream!

St Patrick’s Day Cupcakes

These Irish Whiskey cupcakes topped with Irish Cream frosting are in no danger of being driven out of Ireland by St Patrick! 

Special Equipment:
12 green paper cupcake cases

Ingredients
for the whiskey cupcakes:
1 + 1/2 cups flour
1 + 1/4 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup (170g) unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
3 tablespoons milk
1/4 cup Irish whiskey
1 teaspoon vanilla extract

for the Irish cream frosting
2 + 1/2 cups double cream
2 + 1/2 tablespoons powdered (icing) sugar
1/4 cup Irish cream liqueur

Instructions
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 green paper cases.
In a small bowl, sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer until creamy.
Add the eggs one at a time and beat until just combined.
Add the flour mix and, using a wooden spoon or spatula, mix until just combined.
Add the milk, whiskey and vanilla and mix until combined.
Using an ice-cream scoop, spoon the batter evenly into paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

While cupcakes are cooling make the whipped cream by whipping together the cream and powdered sugar with an electric mixer on medium speed until stiff peaks form. Stir in the Irish cream until just combined. Spoon whipped cream into a piping bag and pipe onto cupcakes.

You can add green food colouring to the cake or frosting and garnish with green decorations if you like.

For another Irish whiskey/cream connection check out my tribute to an Irish Coffee.