I know I’m a couple of days late to show you my creations for Saint Patrick’s day but you know how family drama can get in the middle of things, am I right? Needless to say it involved a lot booze (the drama, not the baking!) because, well, Americans get really drunk on Saint Paddy’s. I just don’t get it… Irish people go to church and celebrate their patron. How did this crazy drinking become a thing?
Anyway, off to the baking. So this week’s posts combines a couple of cupcake sets I made. One of them was for a family dinner that included a gluten-free family member and the other was for St. Paddy’s. Since the recipes are fairly similar (both chocolate and vanilla based) I am combining them in one post. You can mix and match however you like!
For the regular chocolate cupcake, I used this very simple Allrecipes recipe that is basically fool proof. I must confess I forgot to put in the vanilla extract and they tasted yummy, so there you go! For the gluten-free cupcake I followed this recipe to the last detail. I am not used to cooking gluten-free and wanted to make sure the cakes turned out as delicious as described in this post. They did. Honestly, they tasted better than the regular batter!
For the frosting I used exactly the same recipe as my previous post. Everyone likes this frosting but I think I might try Italian merengue buttercream next. I want to start making my cakes taste a bit more professional.
So, on the right side you have the gluten-free chocolate cupcake with vanilla frosting, topped with a fondant flower (you can buy these pre-made or hand make them like I do!). I used the 3M tip from Wilton to frost the cupcake and give it a clean professional look.
On the left, you have my St. Patrick’s cupcakes with the chocolate cake and vanilla frosting. I was going to frost them with mint but given the high allergies we have within our group of friends, I decided to go with basic flavors that had been pre-approved. For the blue frosting, I used 2 drops of cornflower blue from wilton gel coloring system. For the rainbow I bought sour patches (they taste horrible, at least to me, but they look so much like rainbows!). For the pots of gold I used milk chocolate candy melts, melted them for 1 minute on the microwave and with molded it into a cylinder using parchment paper; after it solidified I cut around 1 inch high pieces. Using leftover frosting, I put some on one side and dipped it into golden sparkly sprinkles from Wilton. And voila! Pots of gold at the end of the rainbow! I got the idea from this website, but I changed some things to make it less likely for my friend with food allergies to get a reaction.
I hope you like this post and you give these recipes a try! They’ll be the hit of the party: I PROMISE! Check my instagram for other pictures and cakes! Ask me you need help with setting up your cupcakes!
Happy Spring everyone!