Leprechaun Surprise CupcakesDawn Mikesell
Okay, I just have to put this out there: I absolutely LOVE our Irish Cream flavoring syrup. Honestly it’s the first bottle of flavoring syrup I’ve emptied (they’re pretty large). I use it a lot around St. Patrick’s Day. I’ve used it in brownies, pie, and crème brûlèe.
We have this awesome little gadget called the cupcake corer, which creates quick, uniform holes in your cupcakes that you can fill with whatever you fancy. In the case of our Leprechaun Surprise Cupcakes, I’ve filled them with green Sixlets, but you could just as easily fill any flavor cupcake with anything you think sounds delicious. Take a look at the video below to see how easy it is to use.
These cupcakes are such a fun St. Patrick’s Day treat for kids. My kids definitely got big smiles on their faces when they discovered the treasure inside their cupcakes.
Leprechaun Surprise Cupcakes
Allow butter and eggs to stand at room temperature for 30 minutes. Line cupcake pans with cupcake liners; set aside. In a bowl stir together flour, baking powder, and salt; set aside.
Preaheat oven to 375° F. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Divide batter evenly between 24 liners.
Bake for 15-20 minutes or until a toothpick inserted near centers comes out clean. Cool in the pan.
When cool, core each cupcake with the cupcake corer, saving the top 1/4 inch of each core. Fill each cupcake with green Sixlets and cover the hole with the saved core pieces. Ice with your favorite icing, sprinkle with festive sprinkles, and enjoy!