One of the most celebrated days of the year, St Patrick’s Day is a time to toast the patron Saint of Ireland as well as raise a glass to the Irish. The Irish are legends in their own happy hour and are renowned for having iron livers so a few libations on this day are a must. It’s basically the Olympics for drinkers. It’s a time to tell your store of Irish jokes and run around the Blarney Stone and maybe even snag an Irish stud. You’ll need a few carbs to keep you going on your marathon pub crawl, so I’ve created a special St Patrick’s Day cupcake to help fortify you.
- 2 1/2 cups (300g) all-purpose flour
- 2 tablespoon (13g) cocoa powder
- 1/2 teaspoon (2.5ml) salt
- 1 1/2 cups (300g) sugar
- 1 1/2 cups (325ml) vegetable oil
- 2 eggs
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoons green gel food paste
- 1 cup (250ml)buttermilk
- 2 teaspoons(10ml) white vinegar
- 1 1/2 teaspoons baking soda
- Preheat oven to 350°F (180°C) and line 12 muffin cups with paper liners.
- In a large bowl sift together flour, cocoa powder and salt. Set aside.
- In another bowl, beat sugar and vegetable oil together with an electric mixer. Add eggs one at a time, mixing well after each addition. Add vanilla extract and green gel paste and mix well.
- Add the dry ingredients to the sugar mixture, alternating with the buttermilk. Mix well after each addition.
- In a small bowl add the vinegar to the baking soda. Stir well, there should be a small bubbling reaction. Add this into the batter and mix well.
- Evenly fill muffin cups 2/3 of the way full with batter and bake for 20 minutes or until a tester inserted into the center comes out clean. Let cool completely before frosting.
