Irish Cream-Chocolate Chip Cupcakes with Bailey’s Cinnamon Vanilla Buttercream Frosting

Irish Eyes are definitely smiling for this treat!

Irish Eyes are definitely smiling for this treat!

Happy St. Patrick’s Day!

CUPCAKES:

6 Tablespoons Enjoy Life Mini Chocolate Chips

3/4 teaspoon flour

1 1/2 cups Gluten Free Flour (I used Cup 4 Cup)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 ounces cream cheese, softened

5 Tablespoons butter, softened

1/2 cup organic granulated sugar

1/2 cup organic brown sugar, packed

1/2 teaspoon vanilla extract

2 eggs

6 Tablespoons Bailey’s Irish Cream Liqueur (I used Cinnamon Vanilla)

BUTTERCREAM:

1/2 cup butter, softened

1 1/2 cups powdered sugar, sifted

3 Tablespoons Bailey’s Irish Cream (Cinnamon Vanilla)

1 teaspoon vanilla extract

DIRECTIONS:

  • Preheat oven to 350º F.  Line cupcake tin with 12 silicone or paper liners.
  • In a small bowl, toss the chocolate chips with the 3/4 teaspoon flour to coat, set aside.
  • Sift together dry ingredients – flour, baking powder and salt; set aside
  • In a large bowl, with a hand mixer combine cream cheese and butter.  Add sugars and vanilla; mix until well blended and smooth.  Add eggs and mix until well incorporated.  With mixer on low add dry ingredients and liqueur alternately to the wet mixture, beginning and ending with the dry ingredients.  Gently fold in chocolate chips.  Batter will be very thick.
  • Using an ice cream scoop, divide the batter evenly between the 12 cupcake liners.  Bake cupcakes about 20-22 minutes or until the centers are set.
  • Remove to a wire rack to cool completely.
  • To make Buttercream: Blend all ingredients with an electric mixer until smooth and creamy.  Transfer to a pastry bag with decorative tip and store in the refrigerator until ready to frost.

This recipe was adapted from RECIPEGIRL

Banana Split Brownie Pizza

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Banana Split Brownie Pizza

Serves 12

Ingredients:

1 package gluten-free brownie mix, or your favorite homemade recipe

8 ounces cream cheese

1 small can crushed pineapple, drained, juice reserved

1-2 tablespoons sweetener (sugar, agave, maple syrup, honey)

2 bananas, sliced

1 cup strawberries, sliced

1/2 cup nuts, chopped (I used peanuts)

chocolate syrup for drizzling

freshly whipped cream and chocolate shavings for topping

Directions:

Grease a 15-inch pizza pan.
Prepare the brownie mix according to package directions. Spread into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool completely on a wire rack.
Beat the cream cheese, pineapple, and sweetener together in a bowl. Use the reserved pineapple juice, if needed, to soften the mixture to a good spreading consistency. Spread the mixture over the cooled brownie crust.
Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate syrup.
Refrigerate until ready to serve.
To serve, slice as you would a pizza, add a dollop of fresh whipped cream and sprinkle with chocolate shavings.
Enjoy!
***If you are not serving the entire pizza right away toss the banana slices in a little lemon juice to prevent browning…OR…add the bananas to the dessert individually when ready to serve.***
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