Share the luck of the Irish with cupcakes coated in frosting flavored with Baileys Irish Cream—a liqueur made from a blend of cream, cocoa, and Irish whiskey—and decorated with a sprig or two of real three-leaf clovers. The clovers should be removed before eating (be sure to use only pesticide-free clovers from a reliable source or your garden). You could also decorate the tops with a shamrock stencil, available at craft-supply stores (see Sources, page 342), and green sanding sugar.

　　

Ingredients

makes 24

　　24 Brown Sugar Pound Cakes (page 60)

　　Baileys Irish Cream Frosting (recipe follows)

　　24 to 48 three-leaf clover sprigs, crystallized (optional; see Crystallized Flowers, page 322)

　　

Baileys Irish Cream Frosting

1 1/2 cups (3 sticks) unsalted butter, room temperature

　　1 pound (4 cups) confectioners’ sugar, sifted

　　3 tablespoons Baileys Irish Cream liqueur

　　1/2 teaspoon pure vanilla extract

　　(makes enough for 24 cupcakes)

　　

Step 1

Using an offset spatula, spread each cupcake with a smooth layer of frosting. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top each with 1 or 2 clover sprigs just before serving.

　　

Baileys Irish Cream Frosting

Step 2

With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).

　　

Step 3

Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.

　　Martha Stewart's Cupcakes