Irish Cream Crunkcakes!

Hello kiddos!

I hope y’all had a *loverly* weekend – I know wif sure did!!  Spent it in Buffalo with my maids* and we had a grand time.   And great news – that idea about Irish Cream crunkcakes came to life.  And holy kajeebers - was it a raging success or WHAT?!  Actually, hubby and wif have a new fave sweet and MMMmmMMMm Irish Cream Crunkcake is its name.

*of honor;)

We used that exact recipe for Irish Cream Bundt Cake (oopsies – wif hasn’t blogged about that yet has she?  well it’s coming!):

*Original Recipe from Allrecipes.com

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish cream liqueur

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Line 2 cupcakes pans with 24 liners.  Wif used some lovely gold ones that didn’t fade through – it was amazing.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. It will get fluffy and wonderful. Use either a spring-loaded ice cream scoop, measuring cup of ziplocs filled up and a cut corner to fill each of your 24 liners (about 6/7ths full).  Yes, wif just used that weird fraction.  Deal with it.
3. Bake in the preheated oven for 20 minutes**, or until a toothpick inserted into the crunkcake comes out clean. Cool for 10 minutes in the pan, then place crunkcakes on a cooling rack to cool.
4. While the crunkcakes are cooling – whip up a batch of the Amazingest Buttercream and dye it green.  I used Wilton’s leaf green paste and it *obviously* worked wonders.  And don’t be skimpy or you’ll end up with a pooey pastel that doesn’t *pop*.
5. Use a 1m star tip to spiral pipe on the frosting (also at the Leprechaun Cake post), decorate with various emerald, apple, aquamarine, beryl, blue-green, chartreuse, fir, forest, grass, greenish-blue, jade, kelly, lime, malachite, moss, olive, pea, peacock, pine, sage, sap, sea, spinach,  or willow sparkles, pearls and glitter (edible is the way to go) and inhale enjoy.
6. If you’re particularly fond of the buttercream go to town and fill those suckers with the Wilton #230 tip .
   

**Keep an eye on these little guys while they bake – wif didn’t record an exact time – just look for golden tops that look solidified – you’ll know!  Plus, the giveaway is the house-smelling-mostly-like-heaven.

Watch out of top-squishing boxes. Sad day. But please notice the lovely painting reflection in the lid!

 

These will be a hit at every possible St. Patty’s Day party because hello, who doesn’t love Irish Cream in their cupcakes?

And if you’re particularly observant and wondering about the general lack of hi-def photos:  it’s cuz wif was embarrassed about her every-single-detail-and-step-picture-taking habit so she refrained. She can’t be having her girls thinking she’s nutso (regardless to reality.)

Also, if you were wondering about the extra 4 ingredients that were here yesterday, gone today- well you can thank Miss Kelsey for helping a confused wif out:)

 

Tags: best buttercream, filled cupcakes., irish cream crunkcakes, irish cream cupcakes, saint patrick's day cupcakes