True to the name of the blog, here is my first post about cupcakes!
It has been awhile since I baked up a good home made batch of my cupcakes, as I have been trying to cut out processed foods and sugar from my diet, but tonight I relented.
I made vanilla cake cupcakes with a Bailey’s Irish Cream frosting. Just in time to get in the mood for St. Patty’s Day.
This stuff is so dangerous I can really only do it once a year. (You have been warned.)
Want to make some of your own?
The frosting recipe I followed called for: (next to it is how I modified)
1 lb powdered sugar ( I started with this amount but added more, see below)
5 1/2 tablespoons butter (I used more like 4 1/2 – 5)
1/4 C milk (this was too much and made the recipe too watery so I added more powered sugar to compensate & I used coconut milk)
1/4 teaspoon salt (just a pinch)
2 Tablespoons Irish Cream (perfect!)
Once I got the frosting all mixed up and to a consistency I liked, it got dangerous and I had to keep testing it on each new batch of cakes as they came out of the oven (just to make sure…)
For the Vanilla cake I used a box mix *gasp*, but an organic variety. Dr. Oetker’s Organics Vanilla Cake Mix. I can pronounce every ingredient and I think the scariest sounding one is organic locust bean gum. Then, organic cane sugar. But more on that later….
For now, Enjoy!