Page 259 - Cupcakes

cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they are lightly golden and spring back when lightly
pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and
place them on wire racks to cool for 5 minutes. Run a dinner knife around the
edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups
using the end of the knife, and pick them out of the cups carefully with your
fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

the CupcakeDoctor says...

Look for shamrock cupcake liners in cake decorating stores and craft stores,
such as Michael’s. Top your cupcakes with some fun garnishes: crushed
mint chocolate sandwich cookies (you’ll need 12), York Swoops (they come
18 to a box), halved Andes Mints candy, a mini Milano Mint cookie (a 5-
ounce bag contains 24), or Wilton green Color Mist Food Color Spray (1.5-

ounce can) sprayed onto the frosting over a shamrock stencil. Order it from
Wilton (www.Wilton.com) or buy it at a Michael’s store.

4. Meanwhile, prepare the Bailey’s Whipped Cream Frosting: Chill a large, clean
mixing bowl and electric mixer beaters in the freezer for a few minutes while
assembling the ingredients. Pour the cream into the chilled bowl and beat with
the electric mixer on high speed until it thickens, 1½ minutes. Stop the machine
and add the confectioners’ sugar. Beat the cream on high speed until stiff peaks
form, 1 to 2 minutes, then fold in the Bailey’s Irish Cream.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it
out with a short metal spatula or a spoon, taking care to cover the tops
completely. Garnish as desired. The cupcakes are ready to serve.

Store these cupcakes in a cake saver in the refrigerator for up to 3 days.

A Shamrock Topper