Monday, March 17, 2014

Irish Potato Cupcakes - My Recipe : Happy Saint Patrick's Day!

Irish Potato Cupcakes - My Recipe
Happy Saint Patrick's Day everyone!

This is a recipe I have been making since 2009. I originally whipped these up for an Art Students League bake-sale, and they were such a hit that I've been making them every year since. I think I might have been the first person to make Irish Potato themed cupcakes and post them to the web, since I couldn't find any other recipe for these online in 2009, but I could be wrong. Anyway, there seem to be a few variations out there now, but mine is still a bit different.

So, here it (finally) is! My Irish Potato Cupcake Recipe.
This recipe makes one dozen cupcakes.
For the Cupcakes
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup sugar
  • 4 tablespoons of cream of coconut  (found in the Goya aisle)
  • 2 large eggs, room temperature
  • 2 teaspoons of coconut extract extract (or one teaspoon of coconut baking essence)
  • 1/2 cup whole milk
For the Icing
  • 4oz (1/2 a block) of cream cheese
  • 4 tablespoons of butter, room temperature
  • 1 table spoon of ground cinnamon
  • 1 cup confectioners sugar (more if you like your icing to be sweeter and stiffer)
  • 2 small drops of cinnamon essential oil (or a teaspoon of cinnamon extract)
OPTIONAL
* Irish Potatoes to place on top. (make you own using THIS RECIPE)
* 2 teaspoons cream of coconut to brush on the top of the finished cupcakes

  1. Preheat oven to 350 degrees F. In a large bowl, sift the flour, baking powder, and salt together. Mix well, and set aside.
  2. With an standing (or handheld) electric mixer, beat the butter and sugar together until they are light and fluffy. Add room temperature eggs one at a time, beating well after each addition. Next, add the cream of coconut and the coconut baking essence (or extract). Mix until all the ingredients have been combined.
  3. By hand, fold in half the flour mixture, followed by milk; end with remaining flour mixture. Fold gently until incorporated. You want to keep things nice and fluffy.
  4. Line a 12-slot cupcake baking tray with paper liners. Fill the liners with 3-rounded tablespoons of batter. Bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 22 minutes.
  5. OPTIONAL: Once removed from the oven, coat the top of each cupcake with two tablespoons of the cream of coconut. 
  6. Transfer the cupcakes to a wire rack and allow to cool

For The Cinnamon Cream Cheese Icing: 

  1. On a low setting with a standing (or handheld) electric mixer, blend the cream cheese, butter, and sugar together until combined.
  2.  Add the cinnamon essential oil (or extract) and the ground cinnamon. Blend the mixture thoroughly.
  3. Apply a moderate amount to the top of each cooled cupcake and decorate as desired. (I have topped mine with a dusting of cinnamon in the past, but this year I opted for a mini Irish Potato topper.) 
© Maria Smith http://poison-and-antidote.net
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3 comments:

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  2. Thanks for the recipes,,they are really helpful for me. keep publishing such nice posts. You can also use the baking

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