Irish Flag Cupcakes Recipes

IRISH FLAG CUPCAKES

Steps:

• 1. NOTE: One large package of M and M's should have enough green and orange candies to make this recipe. Use the rest for M and M's cookies if you like.
• 2. Preheat oven and mix cake batter according to directions on box. Separate batter into 3 equal parts each in a separate small bowl. Use food coloring and color 1 part of batter green, 1 part orange, and leave one part white. Line cupcake pans with paper liners. Spoon some of each color of batter into each paper lined cupcake. You can leave as is or swirl batter a bit to look tie dyed. Bake according to directions on box.
• 3. Cool cupcakes completely before frosting with white icing. Drop a few orange and green M and M's on each cupcake.

BAILEY'S IRISH CREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line 18 muffin cups with liners.
• In bowl, mix cocoa and hot water until dissolved; reserve.
• Melt 6 T butter; reserve.
• In bowl, mix flour with next five ingredients.
• Whisk in buttermilk, eggs, melted butter and cocoa mixture.
• Stir in chips.
• Divide among liners.
• Bake 18-22 minutes or until toothpick inserted comes out clean.
• Cool 10 minutes.
• Transfer from pan to racks; cool.
• On medium-high speed, beat remaining butter until fluffy.
• Gradually beat in confectioners' sugar until blended.
• Add liqueur; beat until light and fluffy, 2 minutes.
• Beat in 1/8 t food coloring until blended.
• If desired, fit large star tip into pastry bag.
• Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
• Place bag in glass; fill with frosting.
• Pipe, or with spoon, spread frosting over cupcakes.
• If desired, decorate with shamrocks.

FLAG CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 18 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients except food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 bowls. Add red food color to 1 bowl to desired color of red; leave other bowl white.
• To make flag-striped cupcake, spread a spoonful of red batter and then a spoonful of white batter in paper baking cup; repeat, and then end by spreading red batter on top. Use up batter to make 18 cupcakes.
• Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes.
• To make frosting, beat butter with electric mixer on medium speed 3 minutes. With mixer on low speed, beat in 3 cups of the powdered sugar until sugar is incorporated with butter. With mixer on medium speed, add salt, vanilla and 2 tablespoons of the milk; beat 3 minutes. If frosting needs more stiff consistency, beat in up to 1 cup powdered sugar. If frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cupcakes with frosting. Garnish with strawberry fans and blueberries. Store covered in refrigerator.