Leprechaun Cake
2 ½ cups all purpose flour 1 cup of butter, softened
1 t baking soda
1-½ cups of granulated sugar
½ t salt
3 large eggs
7oz semi-sweet chocolate
2 t pure vanilla extract
1 cup of beer
Directions:
-Preheat oven 350 degrees F
-In large bowl combine and mix: flour, baking soda and salt
-In a medium saucepan over low heat, melt chocolate and butter until completely melted. Stir continuously.
-Transfer melted chocolate and butter into a large mixing bowl, and using electric mixer, add sugar. Beat until well blended.
-Add vanilla, and one egg at a time until mixed well
-Finish by alternately adding flour mixture and beer, until the mixture is completely smooth.
-Fill each cupcake paper 3/4 of the way full with batter and bake for 8-10 minutes (makes 24 cupcakes)
Leprechaun Icing
1 stick butter, softened
4 T heavy cream
1 stick shortening
2 lb bag of confectioner’s sugar
2 t clear vanilla extract
1/3 cup whiskey
Directions:
-Combine butter, shortening, vanilla, and 4T heavy cream in mixing bowl, mix well.
-Slowly adding confectioner’s sugar, continue mixing until mixture is completely smooth. If needed to further cream mixture, add heavy cream 1 T at a time, until icing has desired texture. Then add the whiskey, and mix well.
-Icing will need tinted to yellow. Using Icing color mix yellow into the icing until desired color is reached.