I absolutely love Jelly Beans the original brand!
Pear flavor is what I am hooked on, how about you? Check out these cupcakes
I have a terrible story that started out my adventure today in decorating my cupcakes! My Jelly Bean holder (Becky has one too but see how cute hers is here). Was infested!
|So lucky for me no harm was done and no ants invaded my cupcakes. Although a strong drink was needed to proceed while I decorated my cupcakes. Oh ok, I know I am late with this one, it's not St. Patrick's Day but hey better late than never~|
2-1/2 cups all purpose flour
3 teaspoons baking powder 1/2 tsp salt
1/2 teaspoon cinnamon
1-1/2 cups white sugar
12 tablespoons butter, softened
2 whole eggs + 2 egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup Irish Cream
Irish Cream Frosting:
1 cup butter
4 cups powdered sugar
3 tablespoon Irish Cream
Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
In a large mixing bowl, place flour, baking powder, salt, and cinnamon set aside. In another bowl using an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes.
Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.
Mix in the flour mixture slowly with 3 additions, alternating with Irish Cream, starting end with flour.
Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a cake tester comes out clean. Cool completely.
Blend butter with an electric mixer until light and fluffy. Add powdered sugar a little at a time, until completely mixed. Add the the Irish Cream and beat until well combined. Mix around 1;4 cup of pastel colored sprinkles into the frosting.
Poke holes in the tops of the cupcakes and brush some more Irish Cream on each cupcake before spreading on the frosting.