Boozy Shamrock Shake Cakes
Make Boozy Shamrock Shake Cakes: minty, malted cupcakes topped with Baileys frosting for a festive adult treat.
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 and prepare the tin
Preheat the oven to 350°F and line a standard cupcake pan with decorative liners. Arrange everything you need within reach so you can move quickly once the batter is ready: the lined pan sits waiting on the painted pine surface and the work area is clean and organized.
Step 2: Whip the wet mixture
In a large mixing bowl, combine the granulated sugar, vegetable oil, whole egg and extra yolk, vanilla and mint extracts, and beat on medium speed until the mixture is noticeably lighter in color and airy—about two minutes—scraping the bowl as needed. Fold in the sour cream and beat briefly until smooth and homogenous, keeping the batter thick but ribbon-like.
Step 3: Combine dry and wet into a smooth mint batter
Whisk together the flour, baking powder, baking soda and salt in a separate bowl, then alternate adding half the dry ingredients and half the milk mixture to the wet, mixing just until the flour starts to incorporate and the batter is uniform. Add the green food coloring and the small amount of Baileys, mixing until the batter is an even pale mint green with a glossy, slightly dense texture—soft peaks and tiny air pockets visible when stirred. Scrape the sides and gently fold from the bottom up so there are no streaks.
Step 4: Portion, bake and cool
Using a large cookie scoop, portion the batter evenly into the prepared liners so each is about two-thirds full. Bake at 350°F for 14–16 minutes, testing with a toothpick—it should come out clean when done. Remove from the pan and allow the cupcakes to cool completely on the painted pine surface before frosting; the cooled crumb should be moist and faintly springy to the touch.
Step 5: Whip the butter base for frosting
Cut cold unsalted butter into pieces and, using the paddle attachment or a sturdy whisk, whip the butter until very fluffy (5–7 minutes), scraping the bowl occasionally. Add the vanilla malt powder, two cups of powdered sugar, vanilla extract and the heavy cream, and beat until the mixture is light and aerated with a creamy, malt-tinged scent.
Step 6: Finish the boozy vanilla frosting
Add the remaining powdered sugar, a splash of Baileys Irish Cream and a pinch of salt, then combine thoroughly and whip for another 2–3 minutes until the frosting is satiny, holds piping peaks, and carries soft malt flecks and a faint glossy sheen.
Step 7: Frost, decorate and serve
Pipe plush swirls of the Baileys-malt frosting onto each cooled cupcake, finishing with vibrant green sprinkles, tiny glittering shamrock candies and a few shiny chocolate coins for contrast. Arrange the decorated cupcakes on a shallow plate so the lush frosting, subtle malt specks and moist mint cake are front-and-center—inviting, celebratory, and ready to enjoy.
Notes
- Substitute nonalcoholic Irish cream or extra vanilla if avoiding alcohol.
- Use room-temperature eggs and cold butter as directed for best texture.
- Unfrosted cupcakes can be frozen for up to 2 months; thaw before frosting.
- For a stronger mint flavor, add a drop more mint extract, but add cautiously.
- If frosting is too soft after chilling, rewhip briefly to restore volume.