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Betty’s Kitchen Blarney Stones Vanilla Cupcakes and Vanilla Frosting Recipes Videos St Patricks Day

March 16, 2013

Betty’s Kitchen Blarney Stones Vanilla Cupcakes and Vanilla Frosting Recipes Videos St Patricks Day

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Betty demonstrates how to make Blarney Stones in honor of St. Patrick’s Day. These are green-colored Vanilla Cupcakes, topped with White Vanilla Frosting, topped with green-tinted coconut. These cupcakes are meant to represent stones covered with moss. This video contains the complete recipe for Vanilla Cupcakes, Vanilla Frosting, and Green-Tinted Coconut Garnish.

Recipe for Vanilla Cupcakes:

½ cup butter, softened
1 cup sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup milk
1 teaspoon vanilla

In a large bowl, place ½ cup butter. Beat on medium speed of electric mixer, gradually adding 1 cup sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Add dry mixture to creamed mixture, alternately with 2/3 cup milk, beating well after each addition. Add 1 teaspoon vanilla and mix until just blended. Spoon batter into paper-lined muffin pans, filling each 2/3 full. Bake at 350 degrees (F) for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from pans to a cooling rack. Let cool completely before frosting. (You may refrigerate the cupcakes after a few minutes of cooling at room temperature.) Frost with Vanilla Frosting.

Recipe for Vanilla Frosting:

½ cup butter, softened
½ cup shortening (I used Crisco.)
10 to 12 ounces confectioner’s sugar (This is the same as powdered sugar or icing sugar. I used 11 ounces.)
1 to 1 ½ tablespoons milk (I used 1 tablespoon.)
1 teaspoon vanilla extract

Beat ½ cup softened butter and ½ cup shortening at medium speed with an electric mixer. Gradually add about 11 ounces confectioner’s sugar, beating until light and fluffy. Stir in 1 tablespoon milk and 1 teaspoon vanilla, adding more milk, if needed for desired consistency. Immediately use to frost cookies, cupcakes, or cake.

Recipe for Green-Tinted Coconut Garnish:

flaked coconut, as much as desired
1 tablespoon water
Green food coloring, as desired

Place coconut in a jar. Add green food coloring to water until desired color is achieved. Add water to coconut in jar. Place lid on jar. Shake until coconut is uniformly tinted. Drain coconut on paper towel. Use as a garnish on top of frosting of cookies, cupcakes, or cakes.

Recipe for Blarney Stones:

Make 1 batch of vanilla cupcakes, adding several drops of green food coloring to desired shade of green. Bake cupcakes and cool. Make 1 batch of Vanilla Frosting and 1 batch of Green-Tinted Coconut Garnish. Invert each cupcake and swirl it in Vanilla Frosting, then into Green-Tinted Coconut Garnish. Place on a rack or tray and let sit for an hour or so to firm up the exterior of the frosting. Place finished Blarney Stones on a nice serving plate to serve. Happy St. Patrick’s Day! Erin go bragh! Love, Betty

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