I was all about Irish whiskey last weekend. Not sure why… I did spend a couple State Patty’s (not St. Patrick) at Happy Valley. But I didn’t necessarily love the drunken downtown. Always eyed the green beer. Never swallowed it. But Irish whiskey– that I like.
So here’s my away-from-State College Irish Saturday bake: chocolate/raspberry- Irish whiskey cupcake with bourbon cream cheese frosting.
Moist chocolate cake mix- 1 box
Raspberry jello mix-1 small box
1/4 cup oil
50 ml Irish whiskey
1/2 cup water
Pour into cup cake bowls or a bundt cake pan.
Bake at 325 F for 25 min for cupcakes and 35-40 min for the cake… or until toothpick inserted in thickest part comes out clean (but you already knew that)
7-8 oz cream cheese
3 cups sugar (I used less sugar because I like it less sweet)
50 ml bourbon (or to taste)
4 tbsp soft butter
Don’t over-churn it.
Lather and pat over after your cake has cooled. (Again you already knew that)
So however you celebrate your St. Patrick’s, get yourself some Irish luck with these cupcakes.