This post comes days late!!! Sorry I missed the Saint Patrick’s Day fun. But hey, you can still celebrate.
This vegan Irish Cream is out. of. this. world. I think I like it even better than the dairy version. Ha, and I only made it because I’d been dying to make Vegan Irish Cream Cupcakes. Without chocolate.
They, like the Irish Cream itself, turned out incredible. My dad raved about them. He said “these cupcakes are the best ever.” And when mom told him to stop eating them, he said “I can’t! They’re the best cupcakes in the world, ever.” LOL. He also asked if they were vegan and I said yes, and he said wow! Hahaha. It is a good memory. I didn’t even get mad when he threw away my quinoa stew this morning because I’d left it out through the night (I like the flavors to develop out of the fridge).
Then, later tonight my mom AND Emily were going wild about them. I mean, I thought my lemon coconut cake was good but apparently these are heavenly. And they’re gone. Or their might be one left. But that’s saying something since there were only 4 people eating them and they’ve been around just over 24 hours. Don’t judge… I’m not sure anyone could eat just one.
Vegan Irish Cream
- 1 Can Thai Coconut Milk
- 2 1/2 Cups Regular Unsweetened Coconut Milk (So Delicious)
- 1/2 Cup Sugar
- 2 Tbsp Instant Espresso
- 2 Tbsp Chocolate Syrup
- 1 Tbsp Vanilla Extract
- 1/4 Tsp Almond Extract
- 3/4 to 1 Cup Irish Whiskey (or to taste, I like mine weak)
- Pinch of Salt
Cook all of the coconut milk & sugar over medium heat until lightly boiling. Let simmer until thickened. About 15 minutes. Keep an eye on the pot. You don’t want to cook your coconut milk down too much or it will be more like sweetened condensed coconut milk then thick coconut milk. You just want it slightly thickened.
Once the coconut milk has thickened, remove from heat and let cool.
Add all ingredients to a blender and blend until smooth.
Adjust whiskey to preference.
Then, Make Cupcakes!!!
Irish Cream Cupcakes
Makes Approximately 12 Cupcakes.
- 1 Cup + 2 TBSP Vegan Irish Cream
- 1 Tsp Vinegar
- 3/4 Cup Sugar
- 1/4 Cup Veg Oil
- 1 Egg (I used EnerG Egg Replacer)
- 1 Tsp Vanilla
- 1 2/3 Cup Cake Flour
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1/4 Cup Irish Cream
- 1/4 Cup Sugar
- 1/4 Cup Vegan Butter
- 1/4 Cup Shortening
- 1 Tbsp Instant Espresso + 1 Tbsp Water
- 1 Tsp Vanilla
- 1 Drop Almond Extract
- Approx. 3 Cups Powdered Sugar
- 2 – 4 Tbsp Irish Cream
Prepare muffin tin(s) with 12 cupcake liners. Preheat oven to 350F.
To make cupcakes, combine Irish Cream & Vinegar and let sit for a minute until the cream begins to look slightly “curdled.”
Add oil, EnerG Egg (or flax egg), sugar & vanilla. Combine thoroughly with wooden spoon or whisk.
Add cake flour, salt & baking powder. Combine thoroughly until there are no flour chunks & batter is smooth. I’m too lazy to sift my flour and it’s never helped me anyway.
Pour batter into cupcake liners about 3/4 full.
Bake for 22 to 25 minutes. Mine took 24 minutes but all ovens are different. Done when the tops of the cupcakes spring back to the touch.
To make the glaze, combine Irish cream & sugar in a small saucepan over medium heat. Let boil gently until glaze has thickened to coat wooden spoon. Let cool slightly.
While Cupcakes & Glaze are still warm (not hot), poke the tops of cupcakes with a fork. I poke them about 5 times each, but whatever suits you. Dip tops of cupcakes into saucepan to coat. Be careful, this can get messy. Try not to get the glaze on the cupcake wrapper.
To make frosting, beat the butter & shortening together until smooth & fluffy. Alternate between adding powdered sugar & wet ingredients (espresso, irish cream, vanilla, almond) until icing is creamy but thick. Feel free to use REAL espresso. I used the instant because not only was it much quicker but also because every time I try to use our espresso maker is leaks everywhere. I figured out the trick once but I must say… I don’t, for the life of me, remember what the heck it was.
To frost, (if you don’t have a piping bag) cut a small hole in the corner of a ziplock bag and insert a frosting tip if you have one. If you don’t, you can use the hole as your tip. Fold top of the bag over a glass and fill with icing. Lock ziplock bag and begin frosting desired amount.
Or you can always just use the old fashioned way and smear the frosting on top with a knife. That’s my usual go-to.
Check out the one cupcake below where the frosting looks like it’s about to droop off the edge. Yeah, it’s not… that’s just my natural frosting skills exemplified for all to see. It looks like it’s melting. Haha.
These cupcakes really are delicious! Enjoy!
9 thoughts on “Irish Cream & Cupcakes”
Oh I love these, very nice recipe and looks great!
Thanks! They’re quite yummy!
Thank you! I couldn’t decide whether or not to add the shamrock sprinkles since the cupcakes turned out kind of caramel colored but they ended up looking nice 🙂
These were fabulous and I’m just not saying that cuz I’m your Mom. Best cupcake I ever ate! 2nd best cake, lemon coconut still the best!
Thanks, ma! Yeah, I love that lemon coconut cake too. It would make good cupcakes methinks.
Yummers. Don’t worry, I’m not judging! It’d totally eat more than one!!! They look amazing!
Thanks! And haha, I think I ate 3. Which I guess was my share since there were 4 of us 🙂
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