St. Patrick’s Day is right around the corner!  So, naturally, we had to bake with booze!  And we couldn’t just make one cupcake.  Oh no.  We made three different kinds!

The first that we made was a chocolate Guinness cupcake with a vanilla bean buttercream frosting.  We got the recipes for both here.  These turned out great.  They are really fluffy and delightful.  The frosting is super amazing.  Clear vanilla extract is my new favorite thing.

Don't worry, I finished up the left overs while the frosting was being made. No Guinness went to waste while making these cupcakes.

The next one that we made was a Baileys cupcake with Baileys frosting.  We got the recipes here.  The frosting turned out a little bit more like a glaze than a frosting that you can pipe onto the cupcakes, but it’s still delicious!  And I like that it looked different from the others too.   I think these were my favorite of the project.  They were dense, yet super moist….and they taste like Baileys.

The last one that we made was a vanilla cupcake (courtesy of a boxed cake mix I picked up at the store) with a maple whiskey frosting.  The frosting recipe is from here. They used Jameson, but we used my favorite Irish whiskey:  2 Gingers.  At this point of the night, I was tired of stopping to take pictures so there’s no “during” shot, just the beautiful finished product!

As usual, we ended up with a boat load of cupcakes.  Don’t worry, they’ll be good post-party (or “keep the party going”) snacks for St. Patrick’s!

Bon Appetit!

The theme we decided to go with this week was France!  Why?  Because we had tickets to an amazing concert featuring beautiful French music on Saturday night.  So, everything has been French for a couple of days.

When looking through the vast array of fondant Eiffel Towers and mustaches, I suddenly thought of French toast.  While I know that French toast wasn’t actually dreamt up in France, I thought, “What the hay?  It sounds French and will probably be delicious.  Let’s do it.”

So then, came the tough part….choosing which recipe out there to use.  There are a million different variations out there!  I ended up going with this one–mostly because of the delicious maple cream cheese frosting recipe they also provided.

After queueing up the “Moulin Rouge” soundtrack (not totally French, but it was close enough and an amazing movie), we got to work!  The cupcakes turned out great, and my apartment smelled deliciously eggy and cinnamon-y.  Next time, I might pull them from the oven a minute or two sooner.  And I might double the batter, this one only made about 18 cupcakes–a totally reasonable amount for our purposes, but just keep in mind that it doesn’t make a full 2 dozen if that’s what you’re counting on.