Happy St. Patrick’s Day!
In my household, we have not one, but two birthdays that fall on St. Patrick’s Day! It’s more common for me to say, “Happy Birthday!” on this holiday, than any other greeting! We celebrate my dad’s birthday one day, and my brother-in-law the next! Later this week, I’ll be featuring the birthday cake I made to celebrate their special day!
Not only is my household busy, but my classroom gets excited too! I love seeing all the yummy green treats that the kids get to enjoy at our little party! I love celebrating these little holidays almost as much as the big ones! I am determined to not let them go by without celebrating!
These rainbow cupcakes are sure to be a hit this St. Patrick’s Day! I think they are so adorable! I love biting into these cupcakes and seeing all the layers in them! Topped with the fluffiest, sweetest cloud icing you’ve ever tasted!
This cake starts as just a basic white cake, which you can add any type of food coloring. So, not only can you make a fantastic St. Patrick’s Day dessert, you can make a multicolored masterpiece for any occasion! It’s one of the most delicious transitional pieces to have in your pantry!
The cake is light and fluffy, it’s the perfect cake! So easy to make, you will love this recipe! The icing and cake combination is probably one of my favorites! You have this perfect spongy cake with a light, airy frosting! It just makes me happy.
2 and 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
A dash of salt
2 sticks of room temperature butter
2 cups of sugar
1 cup of light sour cream
2 teaspoons of vanilla extract
2 drops of almond extract
1 cup of milk
1 and a half containers of whipped cream cheese
1 pint of heavy cream
1 cup of powdered sugar
1 teaspoon of vanilla extract
350 for 20-25 minutes
Preheat the oven to 350 degrees. In the bowl of a stand mixer, add in the 2 sticks of room temperature butter and the sugar. Mix until the butter turns into a light yellow color and the sugar is fully incorporated. Then, add in the eggs, one at time. Once the eggs have been fully mixed into the batter, add in the sour cream. Finally, add in the extracts.
In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk together. In a measuring cup, prepare the milk. With the stand mixer on low, add the flour mixture a little bit at a time, alternating with the milk. You want to start with the dry and finish with the wet. Make sure you mix until just combined! You don’t want to overmix your cake, or it could come out a little funky.
After the batter has been fully mixed, you’ll want to separate the batter into four different bowls. I decided to go with four colors for my rainbows because I didn’t want the colors to bleed together, and I wanted each layer to be slightly thick. Feel free to make as many layers as you’d like! I used gel food coloring and put about 4 drops of each into the bowls. Stir to combine. I found that it was easier to place the different colors into piping bags because I felt that it was a little bit cleaner than trying to use a spoon. Pipe a small dollop of each color into the cupcake liners. I started with the red, then went to yellow, then to green and finally blue. I just piped each layer directly on top of the previous layer. Don’t stress too much over the layers! Either way, it’s going to be delicious, and it’s going to look amazing! It’s okay if some layers a slightly lopsided!
After each layer has been piped, place the cupcakes into the oven for about 20-25 minutes, or until a toothpick inserted comes out clean!
While the cupcakes cool, gather the ingredients to make the icing! In the bowl of a stand mixer, place the whipped cream cheese into the mixer. Then add in the powdered sugar. Carefully mix to combine, powdered sugar tends to get a little wild in the mixer. With the mixer on low speed, slowly add in the pint of heavy cream and finish with a splash of vanilla. Once all the heavy cream has been poured in with the vanilla, turn the mixer to medium-high speed and whip until light, airy and super fluffy!
I scooped my icing into a piping bag, and piped a bunch of mini dollops all over the cupcakes to make it look like a cloud! So cute!
Don’t feel the need to get too fancy with these! You can simply just slather the top using a butter knife if that’s more your style! The end goal here is to make sure there’s a nice frosting to cupcake ratio! Keep in mind that can change depending on your taste buds, just have fun with this!
I love how light and airy this icing is! I would put this icing on anything! There’s a slight tang from the cream cheese, with the sheer decadence coming from the heavy cream. It’s heavenly. You don’t have to use whipped cream cheese if you can’t find it in the store. I prefer using whipped because you don’t have to wait for the cream cheese to come to room temperature. I also wanted this icing to be as fluffy as possible, so I wanted the base layer to already start out with a ton of air in it!
I hope you all have a wonderfully green St. Patrick’s Day! And to those important men in my life, Happy Birthday! Let’s get a beer!