HAPPY ST. PATRICK'S DAY

HAPPY ST. PADDY'S DAY EVERYONE!!!!

I have no pictures to share, but while reading my Woman's World magazine, I came across this recipe and thought I'd share. I haven't made them yet, but anything made with booze and chocolate can't be bad. Right???

Bailey's Irish Cream Cupcakes

3/4 cup unsweetened cocoa powder

3/4 cup hot water

6 Tbsp. + 1 cup butter, at room temperature

1 2/3 cup all-purpose flour

3/4 cup sugar

3/4 cup packed dark brown sugar

1 1/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

3/4 cup buttermilk

2 eggs

1/4 cup mini chocolate chips

1 pkg. (1 lb.) confectioners' sugar

1/4 cup Irish cream liqueur, such as Baileys or heavy cream

1/8 tsp. + additional leaf green concentrated food coloring

Shamrock sugar decorations, optional

Preheat oven to 350 degrees. Line 18 muffin cups with liners.

In bowl, mix cocoa and hot water until dissolved; reserve.

Melt 6 Tbsp. 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 to 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 tsp. 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" from edge. Place bag in glass; fill with frosting. Pipe or with spoon spread frosting over cupcakes. If desired, decorate with shamrocks.