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Perfect St. Patrick's Day Cake
May 19, 2011

I used this recipe to make "carbomb cupcakes". The recipe as is was very good before my changes but the comments that follow are basically a how-to on this variation... Followed the measurements for the cake (added tsp vanilla) which produced two dozen cupcakes. Doubled the buttercream with Irish cream liqueur (adding about 7 TBSP in all). Next time I would use 1/2 butter and 1/2 shortening since I prefer that combination. I added 2 TBSP of Jameson whiskey to the bittersweet ganache (reduced heavy cream by 2 TBSP to compensate). I was using the ganache just to drizzle on top of the frosting and had lots leftover. Next time I would half or quarter the ganache recipe. This time around I froze my leftovers. Also, the bittersweet was a nice balance to the sweet buttercream however you could not taste the Jameson. I intentionally added the whiskey at the end so it would not cook off. I think a better alternative would be to create a simple syrup out of the whiskey and drizzle that separately alongside the ganache. All in all I was very pleased with my initial results. The cake was very moist and rich with a dark flavor. Samplers couldn't detect the alcohol but very much enjoyed these treats. I'll be making again soon for a party and make work on a way to bring out more of the cocktail essence. Thank you Jowolf2 for sharing this great recipe!

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