Baking
St. Patrick’s day themed Cupcakes
Ingredients
- For the muffins:
- 125g (room temperature) KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 150 g sugar
- 1 tsp vanilla extract
- 2 eggs (medium)
- 200 g wheat flour
- 30 g baking cocoa
- 2 tsp baking powder
- 175 ml whole milk
- 1 pinch salt
- 200 g baking chocolate drops
- For the frosting:
- 150g (room temperature) KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 150 g icing sugar
- 150 g white chocolate (melted & cooled)
- 1 tsp vanilla extract
- 175 g full fat cream cheese
- To decorate: Sprinkles
Directions
For the muffins:
- Preheat the oven to 180 °C and line a muffin tray with muffin cases
- In a bowl, whisk together the butter, sugar and vanilla extract, then add in one egg at a time. Continue to mix until you have a good smooth consistency.
- In another bowl, mix the flour, cocoa powder & baking powder together and then add to the butter mixture.
- Slowly add in the milk & salt. Stir until a dough has formed.
- You can then add in the chocolate drops to the mixture.
- Add the mixture to the muffin cases evenly
Bake the muffins on a medium rail for about 18-23 minutes. Remove the finished muffins from the oven, allow them to cool completely on a cake grid.
For the frosting:
- Place the butter in a bowl and whisk until the butter has a fluffy consistency, add the icing sugar and mix until it is blended well with the butter.
- Now add the melted, cooled white chocolate to the butter mixture together with the vanilla extract and the cream cheese and stir for 2-3 minutes or until a fluffy buttercream consistency has been formed.
- Put the frosting in a piping bag and decorate the muffins with it. Decorate with sprinkles, if desired.
