12 Mar 2013

St. Patrick's Day Gold Coin Cupcakes

Here is my second St. Patrick's Day themed recipe for this year.  They are sweet and a little bit boozy and use the simple gluten-free vanilla cupcake I made in this post.

  • 1 Batch of gluten-free vanilla cupcakes which you can find here.
  • 150g Sunflower Spread
  • 150g Vegetable Shortening
  • 200g Icing Sugar
  • 4-5 tbsp Bailey's (or any Irish cream liqueur)
  • Green Food Colouring
  • Black Ready Roll Icing (or create your own using the method I used here)
  • Gold Lustre
  • Edible Gold Glitter
After making a batch of vanilla cupcakes and letting them cool, you need to make little wells using a cocktail stick in each cupcake.  Then you need to drizzle a little bit of irish cream liqueur so that it fills the wells. 

To make the topping, you need to whisk the shortening, sunflower spread, icing sugar, green food colouring and about 1-2 tbsp of irish cream liqueur in a bowl.  When fully incorporated, spoon into a piping bag with a wide circular nozzle.

To make the gold coins I used the method to make icing I discussed in this recipe post.  You can leave the icing white, or as I did, mix in black food colouring, or use black ready roll icing.  Roll the icing out to about 2-3mm thick and cut out 24 small circles using a small cutter (I actually used the nozzle that I used to pipe the  green icing).

Once the circles are cut, use a clean paint brush to apply gold lustre and edible glitter to create the coin effect.  Place 2 on each cupcake and then sprinkle the icing with glitter.

I think I may be actually celebrating Paddy's day this year which should be lots of fun.  I hope you all have a great March 17th!


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