March brings the beginning of spring, Easter 2013 and of course St. Patty’s Day. I never really understood it until we lived in Chicago for 2 years. It’s such a big deal not only for the partiers but more as a celebration of the history of America. St. Patrick’s Day is actually a religious feast day celebrated by wearing of green in honor of Ireland’s colors and a brief retreat from the restrictions of Lent. However in the US, it’s seen more as a day to drink beer and wear “Kiss me, I’m Irish” buttons. Although if you’ve never been to Chicago when they dye the river green and I mean neon green, you are definitely missing out!
My family is like many Americans with a hodgepodge of different nationalities in my background, Irish being one of them. So let the party begin with these Dr. Pepper cupcakes topped with a little buttercream (the DP makes ‘em sweet) and some Bailey’s Irish Crème Glaze!
1 German Chocolate Cake mix
12 oz. of Dr. Pepper or Diet Dr. Pepper
¼ cup of olive oil
Buttercream Recipe (used some leftover from another project)
2 – 3 tbsp. Bailey’s Irish Crème Liquor
½ cup of powdered sugar
Assorted chocolate chips, sprinkles, etc. to Decorate
- Heat oven to 350 degrees and place cute cupcake liners in pan.
- In a large bowl put cake mix and Dr. Pepper. Wait until the foam subsides a little before stirring with a wooden spoon or hand mixer.
- Add egg and oil and stir/beat until fully incorporated.
- Fill cupcake liners to ¾ full adding chocolate chips to some for a fun ‘surprise’ and bake for 18 – 20 minutes.
- Let cupcakes cool fully before decorating.
- Put frosting (Recipe) in a piping bag with a large round tip or put in a sandwich bag and cut a ¼ inch hole.
- Make glaze by mixing liquor and powdered sugar until completely incorporated. Should not have any lumps and flow freely.
- Frost and then drizzle glaze and apply sprinkles.