Black and White Irish Cream Cupcakes

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As far as cooking goes, St. Patty’s day may just be my favorite day of the year. I mean really – I get to play with beer and Irish Cream and whiskey! And where that may be normal for me for the week of St. Patrick’s Day on the blog, you can’t judge me ;D It’s an excuse for me to go to the liquor store and purchase fancy beers that I know nothing about, skip merrily down the aisles restocking the whiskey supply and make fun of the college kids that are laid out on the street by 9:30 in the morning! It’s all about pacing yourself people – and with these little cupcakes you can do just that. (You would need to eat all of them and quickly to even get a minor buzz and by then I may be worried about your blood sugars). At least you’ll have something in your stomach to start the day. ;)

These cupcakes were made with Kerrygold butter – something I am quickly falling in love with. It’s so creamy and smooth. For those familiar with my frugal side, it should say a lot when I put Kerrygold butter on the table as the special butter for bread at dinner. Baking with something like this really makes for a creamier batter – and it translates well to the finished product. Plus they sent me adorable little shamrocks, flags, and buttons to get my Irish on! How fun :D
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Comments

  1. says

    I’ve never used Kerrygold butter. I didn’t realize there was any difference. I will have to hunt some down. As for teh cupcakes, I’ve always seen Irish cream in frosting but never before in the cupcakes. Yumm.

  2. says

    I love your swirled frosting! It really makes this St. Patrick’s Day cupcake stand out in the crowd. It would be fun to use this ganache and glaze swirl in all kinds of color combinations. Thanks!

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