My work had a Pan-Mass Challenge auction as part of our fundraising events last year. For the silent auction, I auctioned off cupcakes. Four of my coworkers could get 6 cupcakes a month for three months. I am finally making the last batch up of cupcakes this month! I didn’t make them 3 consecutive months in a row because things got busy when I was studying for my PE exam.
So far I have made Reeses Peanut Butter Cup cupcakes and Nutella cupcakes and for my last batch I decided to get festive for St. Patrick’s day. I made green velvet cupcakes with Bailey’s buttercream frosting. The cupcakes are a combination of Love from the Oven Green Velvet Cupcakes and Culinary Chronicles Irish Buttercream Frosting.
I absolutely love how green they ended up. I think they look good with the bronze cupcake liners. I picked them because they made me think “Pot-o-gold at the end of the rainbow”.
After my Sweet cupcake tasting, I was inspired to try to mimic their double dollop frosting. Let’s just say that it’s a good thing I don’t work at Sweet because it doesn’t look amazing, but I’ll keep working on it.
The cupcakes aren’t as exciting with just the green sprinkles, but hopefully they taste pretty good. Unfortunately I can’t taste test because there are just enough cupcakes for the auction winners. This just means that I’ll have to try to convince one of them to let me try one! 🙂
Cupcake Modifications and Tips
I used all the same ingredients as the recipes called for however I executed the recipe a little differently. I incorporated some of the Baking Tips from the BCAE Cupcakes and Cocktails class that I attended and I think they have helped my cupcake quality. Here they are:
- Let butter sit for 4-5 hours to get to room temperature.
- Take the cupcakes out of the tin immediately and then cover with plastic wrap so they do not dry out.
- Make sure the flour is not packed into the measuring cup.
- Pour all confectioner’s sugar into the mixer at once so that the frosting is not gritty.
- Bake all cupcakes at one level.
- Set timer for 2/3 the time so they don’t burn!
- Check if cupcakes are done by the bounce test.
Question for you
What tips do you have for successful cupcake baking?
- 2½ cups all purpose flour
- 2 cups sugar
- 1 Tbsp cocoa
- 1 Tsp salt
- 1 Tsp baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tbs vinegar
- 1 Tsp vanilla
- 1 oz green food coloring
- Preheat oven to 350 degrees F.
- Put cupcake liners in tins.
- Lightly stir eggs in a medium bowl with whisk and add in remaining liquid ingredients. Whisk until blended and sit aside.
- Pour wet ingredients into dry ingredients and mix on medium-high for about a minute or two until well combined and green. (Do not put the Kitchenaid on high)
- Pour the batter into cake pans or cupcake pans.
- Bake for 16 minutes or until cupcake bounces back after you apply a little pressure.
- Once cupcake are done, take out of the tin and cover with plastic wrap.
- Let cool for 10 minutes before frosting.
- 4 to 5 cups confections sugar
- 2 Cups unsalted butter, at room temperature
- 4 to 5 Tbs Irish Cream Liqueur
- In a large mixer bowl, whip the butter for several minutes until very light and fluffy.
- Add all the powdered sugar and mix on low.
- Slowly drizzle the Irish Cream and whip until combined.