St. Patrick's Day is coming up...so the recipe search for "Irish Food" brought me back to Martha Stewart's Cupcake Cookbook. Her suggestion for St. Patrick's Day cupcakes is a batch of Brown Sugar Pound Cakes with Baileys Irish Cream Frosting. Here is my opinion. I don't think it matters what kind of cupcake, or sandwich or beer you plan to enjoy on St. Patrick's Day...just be sure to include this frosting. Lucky for me, butter was on sale this week! Enjoy this recipe.
Baileys Irish Cream Frosting
3 sticks of unsalted butter, room temperature
1 pound (4cups) confectioner's sugar, sifted
3 tablespoons Baileys Irish Cream liqueur
1/2 teaspoon pure vanilla extract
1. With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioner's sugar 1/2 cup at a time, beating well after each addition and scaping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).
2. Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container, bringing to room temperature and beat on low speed until smooth before using.
