with the maiden name Meagher and the married name Mullen, to say we're a little Irish in this house would be like saying that there's only a few legos in our house...
many moons, and 3 kids ago, we used to go into NYC to celebrate St. Patrick's day with my dad & step-mother - with a name like {Patrick Meagher} my dad takes "his" holiday very seriously...
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| Cindy, {Patrick} aka dad, Megan, me & Chris waiting for the train into the city |
anyway... we have some great memories from those Paddy's days of yore, and one day we will do it again!
for the past few years my dad & Cindy have become famous for their gigantic Irish blast, and for a non-Celt Cindy really makes a mean corned beef!
and because I am such a last minute rose, I just gave some thought to what I should bring to the party (surprised aren't you?).
I've been seeing lots of Chocolate Stout cupcakes with Irish cream frosting floating around Pinterest. I must admit, I am not a Guinness fan (sorry dad!), so the stout part does not appeal to me, and I'm a bit selfish when it comes to my baking - I don't usually waste my time baking anything that I don't personally want to eat.
since time is not on my side, and I'm a big fan of making everything easier, I decided to let Betty help - the one and only Betty Crocker. I'm a BIG fan of a box cake mix - I love to doctor them up a bit, but this time I just grabbed a box of Chocolate Fudge cake mix and baked them up.
here's where the Irish comes into play...
I checked out 3 different Irish Cream frosting recipes that I found on Pinterest - 2 called for cream cheese, and 1 was a buttercream. they all had the same basic ingredients, just differing amounts of each, so I decided to wing it - and you can too!
{Bailey's Irish Cream Cheese Frosting}
- I creamed together 1 stick of softened butter and an 8oz block of softened cream cheese
- next is the fun part - add some Bailey's Irish Cream - I put in somewhere between 4-6 TBS (totally up to you how strong you want them to be)
- now for the totally unmeasured part - I gradually added powdered sugar until my frosting was to the desired consistency (I like it stiff enough that I can use a decorator tip, but not so stiff that it's too sweet)
