St. Patrick’s Day Cupcake of the Month….

In honor of the upcoming holiday, St. Paddy’s Day, I decided to make a drunken cupcake of course!  Most of Pittsburgh’s festivities are taking place on Saturday, which consist mostly of a parade and endless green beer. Unfortunately, I will be working- and let’s just be honest- I’ll be too tired to head out for the night so I will enjoy my night in.  Perhaps I’ll have some green wine?  I have always said I’d love to be in Ireland this time of year!  My friend who is living there said it’s pretty fun!  So back to the cupcakes- a Bailey’s Cupcake with Whiskey Frosting.

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons butter
1/2 cup sugar
1/2 cup light brown sugar
1/2 teaspoon pure vanilla extract or paste
2 eggs
1/2 cup Baileys Irish Cream

Preheat oven to 350° F.  In a medium bowl combine the flour, baking powder, salt and cinnamon.
In a stand mixer, cream together sugar and butter. Add vanilla, eggs and Baileys, continuing to mix until well incorporated. Slowly add the flour mixture to the stand mixer, making sure to scrape down the sides as needed. Mix until well blended.
Place 16 cupcake liners into muffin pans and equally divide batter into each cupcake liner.  I usually fill about 3/4 way full.
2 cups heavy whipping cream
7 tablespoons brown sugar
1 teaspoon vanilla extract
2 tablespoons whiskey
Place all ingredients in stand mixer with a whisk attachment.  Beat on high until stiff peaks form.  Using your favorite frosting tip, frost the cooled cupcakes and enjoy!  For a little something extra- I shaved some chocolate bits over the top!