We love St Patrick's Day in this house. It's always a big family day and an excuse to eat some lovely Irish food, watch the parade in town and maybe (just maybe) have a little tipple (or two).This year we have the added bonus of babysitting my two little nieces also, so we will be baking these cupcakes in the morning for their arrival!
I trial-baked these cupcakes on Sunday with my daughter to share with her cousins on a playdate. We made 12, and they went down so well that I actually didn't have one to myself at all. I had to rely on family taste reviews to let me know that they were good. Very good I'm told. Too good my mother said!! I used Rachel Allen's recipe for chocolate cupcakes from her book Cake; and just added 100g of chocolate chips. I tried to make the frosting as green as I could. I ended up using a full tube of green gel food colouring.
Where ever you are celebrating St Patrick's Day, I hope it's a safe and fun day for everyone. Fingers crossed for good weather. (nothing worse than parade watching in an unbrella jungle)
- 100g soft butter
- 150g of vanilla sugar (sugar in a jar with vanilla pods)
- 2 large eggs
- 125ml milk
- 175g plain flour
- 2 tsp baking powder
- pinch of salt
- 25g cocoa powder
- 100g chocolate chips
St Patrick's Day Frosting
- 100g very soft butter
- 225g icing sugar, SIFTED
- 30ml milk
- 1 tsp of vanilla extract
- 1 tube Dr Oetker green food colouring (or any colour). The more colouring you add the deeper the colour of your icing.
- Chocolate stars (or smarties, chocolate shavings, sprinkle, to name a few)
- Preheat the oven to 180 degrees and line a muffin tray with 12 paper cases.
- Using a hand whisk (or electric) cream the butter, add the sugar and whisk until light and fluffy.
- Whisk the eggs in a bowl and then slowly add them to the butter, whisking all the time.
- Pour in the milk and beat until mixed.
- Sift in the flour, cocoa powder, salt, and baking powder.
- Add the chocolate chips and gently fold stir until the flour mix is incorporated in.
- Divide the bun batter between the 12 cases and then bake in the oven for 20 minutes.
- Allow to cool on a wire rack in the tray for 5 minutes, then remove and cool completely. They need to be completely cooled before icing, otherwise you will have a runny mess.
- To make the icing, whisk all the icing ingredients together, either using a hand held whisk or an electric mixer.
- You can decorate using a piping bag, but I prefer a more 'homemade, rustic' finish and used a warm palate knife.
Enjoy and Happy St. Patrick's Day!!!