I really want to be Irish. Like, real bad. I am not Irish at all, but I am still hopeful. I think that maybe if I pretend that I am Irish long enough, I can be an honorary Irishman. In the spirit of being Irish, I always make some St. Patrick’s Day treats. I love how excited the kids get about St. Patrick’s Day. Leprechauns seem to visit the classroom at school and cause some serious chaos. They make a mess, and leave glitter everywhere! And sometimes they even come to the house and make mischief. Green milk in your cereal? Weird.
One of my favorite after dinner drinks is a Nutty Irishman. There are a few different ways to make it, but I just make it half Frangelico and half Bailey’s on rocks. It is also a really good after dinner coffee. I thought that it would be a fabulous idea to make a cupcake inspired by a Nutty Irishman. It totally was. I intended to make the cake from scratch, but realized that I was out of cocoa, and did not feel like running to the store for one ingredient. Instead, I used a box of Devil’s Food cake mix, and substituted part of the water with Frangelico. I thought that if I used all of the liqueur, that it might be too strong. This ratio ended up being perfect. These cupcakes were far better than I expected them to be. And come to think of it, using a yellow cake mix instead of chocolate would be wonderful too.
1 box Devil’s Food cake mix
3/4 cup Frangelico
1/2 cup water
1/2 vegetable oil
2 sticks room temperature butter
3 cups confectioners sugar
6 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla
pinch sea salt
chocolate shavings (optional)
I forgot to take pictures of making the cupcakes, sorry. I made the cake batter according to the box directions, but I substituted some of the water for Frangelico. Bake for 18 to 22 minutes.
Cream together the butter and sugar.
Add the Bailey’s, vanilla, and salt.
Beat until light and fluffy. About 5 minutes.
Pipe frosting onto cooled cupcakes, and top with chocolate shavings.
- 1 box Devil’s Food cake mix
- 3/4 cup Frangelico
- 1/2 cup water
- 1/2 vegetable oil
- 3 eggs
- 2 sticks room temperature butter
- 3 cups confectioners sugar
- 6 Tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla
- pinch sea salt
- chocolate shavings (optional)
- Make the cake batter according to the box directions, but I substituted some of the water for Frangelico. Bake for 18 to 22 minutes.
- Cream together the butter and sugar.
- Add the Bailey’s, vanilla, and salt.
- Beat until light and fluffy. About 5 minutes.
- Pipe frosting onto cooled cupcakes, and top with chocolate shavings.