Forget the Shamrock Shakes, the treat to have for St. Patrick’s Day is an Irish Car Bomb Cupcake (okay, a few cupcakes). They are easy to make because I use my go-to cupcake flavoring strategy: cake mix plus. I pick the appropriate cake mix flavor (in this case chocolate) and instead of adding water I add the desired flavor (in this case Guinness). This strategy works best with booze.
In the past, I have not had great luck with frosting – in fact, I’ve had no luck with frosting. I stopped trying a long time ago and used Betty Crocker when necessary. The problem is I can’t stand canned frosting, it tastes too sugary and artificial for my liking. Consequently, I decided to try frosting again and discovered the secret ingredient – shortening. I don’t know why but the flavor and texture of this frosting is perfect and I will never use canned frosting again.
My final tip is that these cupcakes taste more flavorful the days after you bake them; therefore, I would caution against eating them all on the same day.
Easy Irish Car Bomb Cupcakes
2 dozen
- 1 box chocolate cake (and required ingredients – eggs and oil)
- 1 cup Guinness (or amount of water required by cake mix)
- 1lb powdered sugar
- 1/2 cup butter (softened)
- 1/2 cup shortening
- 1/3 cup Baileys
- 1 teaspoon vanilla extract
- Green food dye
- Combine cake mix, eggs, oil, and – in place of water – Guinness. Scoop batter into cupcake holder and bake as instructed (generally 18 minutes)
- Mix butter and shortening until well blended. Slowly add powdered sugar and thoroughly combine. Once desired texture is achieved, add vanilla, Bailey’s and a few drops of food coloring and blend
- After cupcakes are cooled, frost and enjoy!
