Boozy Shamrock Shake Cakes

Bake Boozy Shamrock Shake Cakes for minty, boozy cupcakes; frost and serve warm.

Ingredients

• ¾ cups (143g) granulated sugar
• ¼ cup (59 ml) vegetable oil
• 1 large egg
• 1 egg yolk
• 1 teaspoon (5ml) pure vanilla extract
• ½ teaspoon mint extract
• ¼ cup (59ml) sour cream
• 1 ¼ cups (175g) all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (118ml) milk
• 2 tablespoons (30ml) Bailey’s Irish Cream (see notes)
• Green food coloring
• 1 cup (226g) unsalted butter, cold
• ¼ cup (28g) vanilla malt powder
• 3 ½ cups (455g) powdered sugar
• 2 teaspoons (10ml) pure vanilla extract
• 1 tablespoon (15ml) heavy whipping cream
• 1 tablespoon (15ml) Baileys Irish cream (see notes)
• Pinch of salt

Instructions

Step 1: Preheat the oven and prepare the tins

Preheat the oven to 350°F and line a cupcake pan with cheerful green cupcake liners. Have a large matte mixing bowl and measuring tools ready on the painted pine surface. This is the moment to organize the active tools—a large cookie scoop, a sturdy silicone spatula, and a whisk or paddle attachment—so everything moves smoothly once the batter is ready.

Notes

• Use room temperature eggs and dairy for better mixing and texture.
• For nonalcoholic versions, replace Bailey's with vanilla-mint syrup or extra milk.
• Freeze unfrosted cupcakes for up to three months and thaw before frosting.
• If frosting is too soft, chill briefly and re-whip before piping.
• Spoon and level flour to avoid dense cupcakes.