cupcakes
saint patrick's day: soda bread cupcakes with bailey's buttercream + lucky charms cereal milk ice cream recipe
happy saint patrick's day! i've had this idea on my list for a while now and i was really excited to try it; mostly because soda bread is my favorite part of saint patrick's day and cupcakes are one of my favorite things to make (plus who doesn't love ice cream). anyways, i'm going to get right to the recipe for this these and i hope you all wore green to avoid being pinched!
cupcake recipe
ingredients:
for the cupcakes:
- 2 eggs, room temperature.
- 3/4 cup butter, softened.
- 4 tbsp. brown sugar.
- 1 1/2 cups flour.
- 1 tsp baking powder.
- 1/2 tsp baking soda.
- 1/2 tsp. salt.
- 1/3 cup raisins or currants.
- 1/2 cup milk.
for the frosting:
- 1/2 cup butter, softened.
- 2 tbsp. bailey's irish cream.
- 1 cup powdered sugar.
method:
1. preheat the oven to 350º f and fill a muffin tin with cupcake liners.
1. to make the cake, combine the butter, brown sugar, and eggs in the bowl of a stand mixer or by hand.
2. in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. mix the flour mixture into the butter mixture in three parts, alternating with the milk. add the currants/raisins. do not over mix the batter, only mix until just combined.
4. fill each cupcake liner 3/4 of the way full with batter.
5. place the cupcakes in the oven, as close to the center of the rack as possible, this will ensure an even bake. bake for 17-20 minutes.
6. remove the cupcakes from the oven and let them cool before frosting.
7. to make the frosting, thoroughly combine the butter, bailey's, and powdered sugar. finally, once the cupcakes are cooled, fill a piping bag with frosting and frost each cupcake.
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ice cream recipe
ingredients:
- 1 cup lucky charms cereal.
- 2 cups heavy whipping cream.
- 1 cup whole milk.
- 1/3 cup brown sugar.
- 1/2 tsp. salt.
- lucky charms marshmallows (for garnish).
method:
1. pour 1 cup of lucky charms into a large bowl, then pour one cup of the heavy whipping cream and the whole milk over it.
2. in a separate bowl, whisk together the remaining cup of heavy whipping cream with the brown sugar and salt until dissolved.
3. add the brown sugar cream mixture in with the lucky charms mixture.
4. let the ice cream mixture sit, stirring occasionally, until the cereal becomes very soggy.
5. pour the mixture through a strainer to remove the cereal, then place the mixture in the fridge to cool for 2 hours.
6. after the mixture has cooled, pour it into a stand mixer with an ice cream attachment and churn on low until the ice cream reaches your desired consistency.
7. serve immediately with lucky charms marshmallows or store in the freezer until you use it.
