Irish Cream Cupcakes

March 17, 2023

Woo-hoo! Today is St. Patrick’s Day!!! And as per usual, the last post of my St. Patrick’s Day recipe run features a cupcake. And oh what a cupcake it is! Are ya’ll ready for this? Five Farms Irish Cream Cupcakes! These divine cupcakes are tender and moist and just bursting with Irish Cream flavor which is only intensified by the dreamy Irish Cream Swiss Meringue topping.

As I mentioned, I have always ended my St. Patrick’s Day run of recipes with a cupcake offering. Last year it was these decadent Baileys Tres Leches Cupcakes.

And the year before I tempted you with these zingy Irish Whiskey Ginger and Lime Cupcakes

One year, Baileys made an appearance in these Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

Guinness took the stage here with these Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

One year I even turned Scáiltín, which is an old fashioned Irish milk punch into a cupcake with these Malted Scáiltín Cupcakes

And I was able to squeeze Guinness, Jamesons and Baileys into these boozy Chocolate Whiskey Dipped Irish Cupcakes

Phew! That is a lot of St. Patrick’s Day cupcakes! And there are even a few more to be found in my recipe library. If you can’t find a cupcake that appeals to you there, I think maybe you just don’t like cupcakes! Todays featured cupcake is made with Five Farms Irish Cream liqueur. Five Farms is a new discovery for me from my most recent trip to Ireland. I first mentioned it in my post about Irish Coffee Martini and it made another appearance in my Irish Coffee Truffles post. Here it is again! Clearly I’m obsessed.

Speaking of my most recent trip to Ireland, today I’m going to tell you all about our last few days of our visit, which were spent in Dublin.

Now I probably shouldn’t tell you this, because I don’t want the secret getting too far out. But I just can’t help myself because I am so excited about this boutique townhouse hotel. We absolutely love it and would not consider staying anywhere else when visiting Dublin – the incomparable Number 31! This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard.

The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance.

So much personality!

And the award winning, legendary breakfast never disappoints. They serve an amazing homemade Cranberry-orange Nut Loaf that is to die for. I attempted to get the recipe, but wasn’t able to wheedle it out of them. You’ll just have to go try it for yourselves! Hands down this is one of the best breakfasts I’ve had anywhere – full stop!

The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We have a lot of friends in Dublin and spent the days shopping, dining and visiting quite a few pubs!

All in all it was a fantastic visit and believe me, we won’t wait 10 years again to go back!

But let me get back to those featured cupcakes of the day – Five Farms Irish Cream Cupcakes!

As I mentioned, if you’ve been following along on my St. Patrick’s Day countdown this year, you are certainly familiar with Five Farms Irish Cream liqueur.

I swear to you I am not getting paid by them, I just really find it superior to the other Irish Creams out there. If you can’t find a bottle, I’m sure you’ll find a substitute, but trust me – you want a bottle of Five Farms!

These mini cupcakes may be small in size but really pack a punch as far as dreamy Irish Cream goodness goes. And since they’re so small, there’s no need to limit yourself to one! They are very easy to make and are sure to be a crowd pleaser. Perfect for any St. Patrick’s Day shindig you might attend. So what are you waiting for? Get baking! I wish everyone a safe, healthy and happy holiday! Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

Irish Cream Cupcakes

  • Servings: 48 mini cupcakes
  • Difficulty: easy
  • Print

recipe from: Confessions of a Baking Queen


For the cupcakes:

  • 208 grams (1 2/3 Cups) Cake Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 4oz (1/2 Cup) Unsalted Butter, at room temperature
  • 200 grams (1 Cup) Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 Teaspoon Pure Vanilla Bean Paste
  • 4oz (1/2 Cup) Sour Cream
  • 4oz (1/2 Cup) Five Farms Irish Cream (I suppose you could substitute flavored non-alcoholic creamer if you didn’t want the booze – but seriously – What are you like?!!! Oh and of course if you can’t get Five Farms, poor you… we all know Baileys is a good substitute.)

For the frosting:

  • 3 Large Egg Whites, at room temp.
  • 112.5 grams (1/2 Cup + 1 Tablespoons) Granulated Sugar
  • 7.5 oz (3/4 Cups + 3 Tablespoons) Unsalted Butter cubed, room temperature
  • 3-5 Tablespoons Five Farms Irish Cream, adjust to your preference (Need I say that I used all 5…and they were rather generous Tablespoons)
  • Espresso powder to dust over the top (optional)


Preheat oven to 350F/ 180C and line a mini muffin tin with mini cupcake liners.

In a large bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 3-5 minutes, until the mixture is very light and fluffy.

Add the eggs and vanilla and mix for another 3 minutes. Mix in the sour cream for one minute. Gently fold in half of the flour mixture, mix until just combined. Add the Irish cream and once it is incorporated, mix in remaining flour until just combined. Scoop batter into cupcake liners so they are ⅔ full. A 2 Tablespoon cookie scoop works great here.

Bake for 10- 12 minutes until fully baked- check by pressing the top center lightly. If the cake springs back it’s done. Or you can use a toothpick inserted in the center – when it has no wet batter on it, the cupcakes are done.

Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting. 

While the cupcakes are cooling, prepare the frosting.

Place a small pot containing a little water on a burner over low heat until it reaches a simmer. Then place a larger heatproof bowl on top making sure the bottom of the bowl does not touch the water- the steam from the simmering water will cook the mixture. Add the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or until the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take approximately 3 – 5 minutes.

Add the mixture to the bowl of your stand mixer fitted with a whisk attachment. Whisk on medium speed for 5-8 minutes until the mixture has cooled and appears thick and glossy.

Next, add the butter cubes one at a time, mixing until the butter is fully incorporated before adding the next cube. If the mixture starts to look a bit curdled don’t worry, just keep mixing. It will eventually come together and have a lush smooth texture.

Once you have a smooth buttercream add the Irish Cream to taste and mix again until fully incorporated.

Frost the cupcakes once they have cooled; using a pastry bag fitted with either a star or found tip. Garnish cupcakes with espresso powder.


Links for Helpful Kitchen Tools & Ingredients for Irish Cream Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

OXO Good Grips Medium Cookie Scoop

Nielsen-Massey Pure Vanilla Bean Paste

King Arthur Espresso Powder

Drizly – Not sure if this will work for you as all states liquor laws are different, but if it does work in your state, Drizly will deliver alcohol right to your door! It is worth checking out. I have purchased the Five Farms Irish Cream as well as the West Cork Whiskey from Drizly.

Five Farms Irish Cream

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!

Accommodation: Number 31 – This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard. The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance. The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We would not dream of stying any where else and cannot wait to visit again!

Restaurants/ Cafés/ Bakeries/ Pubs:

Murphy’s Ice Cream – I LOVE Murphy’s Ice Cream! We used to only be able to get it when we visited Dingle, but now they have opened several shops and one is in Dublin, just steps off of Grafton Street! Their ice cream is made with fresh from the farm milk, lots of local cream, free range eggs, and organic sugar. No colourings, flavourings, or powdered milk. My favorite flavor, though it is so hard to choose because they are all so exquisite, is probably Brown Bread.

Cafe en Seine – Stunning restaurant/bar in the heart of Dublin’s City Center featuring gilded, Gatsby-esque decor.

Juanitos – self described as “soul food LA style” this fusion of Asian & Mexican cuisines really hit the spot!

Three Storey – As the name suggests, this stylish cafe, spritzeria and cocktail bar stretches over three floors of a traditional Georgian building which overlooks St. Stephen’s Green in the city center. Modern and very relaxed atmosphere. Fantastic Aperol Spritz!

r.i.o.t. – Definitely divey – this bar is located right on the Quays in the heart of Dublin city centre. Awesome place to people watch. Has full bar and house brand cocktails. Serves up Brooklyn style pizza.

P.Macs – Cozy quirky and retro gastropub with a shabby cool decor. Very relaxing atmosphere.


Fallon & Byrne – Four floors of foodie heaven! Located just steps off of Grafton Street, you’ll find a wine bar, a brasserie, a ballroom as well as a food hall. The food hall was our destination and it was chock full of tempting goodies, often from smaller artisan producers throughout Ireland, but also from beyond. This is where I purchased my Dillisk for those Twice Baked Colcannon Potatoes. There are fresh fish, meat and cheese counters as well as a deli counter for tempting take away.

Article – Contemporary, Independent Design and Homeware shop located in the Powercourt Townhouse in Dublin city center. The place to shop if you are looking to buy thoughtful quality gifts for anyone – maybe even yourself!


Dublin Castle – 13 Century castle. Today Irish Govenment and Conference Center.

Grafton Street – One of the principal shopping streets in the city center. Mostly pedestrianised and lined with many cafes, shops and street performers.

Temple Bar- Busy riverside neighborhood with many pubs, restaurants and quirky boutiques.

Guinness Storehouse – Learn about the history of Ireland’s most iconic beer over seven floors. Enjoy 360 degree views of the city from the Gravity Bar!

Irish Jambons!

March 16, 2023

So if I said “Jambon”, what would you think of? You might be thinking “That’s French for ham right?” You would be correct, but I’m not really talking about ham. Perhaps I should’ve said “Irish Jambon”. Ahhh! Now it might be getting clearer. The Irish Jambon is the much beloved, ubiquitous deli offering found in gas stations and convenience stores throughout the Emerald Isle. But what is it? It is puff pastry filled with béchamel sauce, cheese (usually Emmental) and diced ham. Kind of like a Danish pastry but with savory filling rather than fruit. So that is the technical definition. But what you need to know is they are comfort food at its finest!

I first read all about these little delights in that cookbook “Bake” by Graham Herterich that I told you about in the post from a couple of days ago – Malted Coffee, Chocolate & Pecan Brack. He had a recipe for jambons and claimed that they are “now as Irish as soda bread”. I was mystified. I had never once come across a Jambon anywhere at all while I was studying in Ireland. Seems like just the thing a student would’ve lived on. I felt very cheated and when quizzed about them, my Irish friends assure me that I should indeed feel that way. Not to date myself, but i turns out they didn’t actually become widespread and popular in Ireland until the late ’90’s. It’s fairly meteoric rise in popularity is a testament to how addictively good these little dickens are!

Previous to that, quick food on the go wasn’t really a thing in Ireland. However in the 90’s compact bakery ovens became available which allowed petrol stations, small supermarkets and convenience stores to offer “freshly baked” (usually from frozen Cuisine de France) hot items such as croissants, breakfast rolls and jambons from their deli counters.

These jambons were very portable, undeniably tasty and quite economical. I could not wait to taste one, but since I was no longer visiting Ireland by the time I discovered how deprived I’d been, I decided to make my own to tide me over until I could get back there!

My homemade versions are pretty easy to make. Although the authentic ones in Ireland usually use Emmentaler Cheese, I went with a mixture of Kerry Gold Irish Cheddar and Kerry Gold Blarney Cheese, which is a bit like Gouda.

And speaking of Blarney, Blarney Castle is one of the places I visited on my most recent trip to Ireland.

The Husband had never kissed the good old Blarney Stone. For anyone who knows him, I’m sure you’d find that hard to believe. He has already in firm possession of the “gift of gab” as they say. I was worried how even more eloquence for him would play out.

Nevertheless I considered it a must do, so off we went. For those of you who don’t know, the Blarney Stone is a block of limestone built into the battlements of Blarney Castle. Legend has it that if one kisses the stone, which is no easy task, they will be given great eloquence or the skill of flattery or beguiling talk. To get to this magical stone, you have to climb to the top of the castle,

lay down and lean over backwards from the parapets ledge. A bit nerve wracking to say the least!

But let me get back to the Irish Jambons. My homemade Jambons did not disappoint. Crispy crunchy puff pastry filled with a gooey, squidgy cheese sauce that is shot through with salty ham. Chock full of salt and carbs, I can see why they are considered a sure fire hangover cure. Now I’ve just got to get back to Ireland to get the real authentic jambon from a petrol station experience. I’ve been told Centras have the best there are to offer. Until then, these homemade ones will have you addicted and will be just the thing for your pre and post St. Patrick’s Day festivities!

Irish Jambons

  • Servings: 12 jambons
  • Difficulty: easy
  • Print

recipe source: a combination of 2 from: Bake: Traditional Irish Baking with Modern Twists by Graham Herterich & National Dairy Council


  • 2 sheets puff pastry
  • 2 red onions, sliced
  • splash extra virgin olive oil
  • 1 sprig thyme
  • 1 small sprinkling of brown sugar
  • 25 grams butter
  • 25 grams all purpose flour
  • 250 ml milk
  • 250 grams cheese, grated – I used a mixture of KerryGold Blarney Cheese which is Gouda like and KerryGold Irish Cheddar. Emmentaler would also be great! But you do you.
  • 1 tsp mustard – I used Colemans, but again the choice is yours.
  • pinch of freshly ground nutmeg
  • freshly ground black pepper and sea salt to taste
  • 200 grams ham, cubed
  • 1 egg, beaten with a splash of milk


For the caramelized onions:

Preheat the oven to 375 F.

Place the sliced onions, leaves from one sprig of thyme in a bowl. Sprinkle with brown sugar and then add a splash of olive oil. Stir to distribute the oil and sugar.

Slide the onion mixture into an ovenproof casserole. Cook for 30 minutes.

After the initial cook time, stir the onion mixture, cover the casserole and cook for an addition 15 – 20 minutes.

Remove from oven and set aside to cool.

For the Cheese Sauce:

Place the butter in a medium sized sauce pan and melt over low heat.

Slowly whisk in the flour, whisking constantly until a dough begins to form.

Slowly add the milk, whisking the entire time so that there are no lumps in the sauce.

Once all of the milk has been incorporated, add the grated cheese (reserving a bit to sprinkle over the tops of the jambons), the nutmeg and the mustard.

Mix well until you get a smooth, thick cheese sauce. Season with salt and pepper to taste.

Add the finely cubed ham to the sauce and stir.

Set the mixture aside and allow it to cool.

To assemble:

Lightly flour your work surface and roll out the pastry. Cut each sheet into 6 equal sized squares.

Place a scoop of the ham/cheese mixture into the center of each square. Place a bit of caramelized onion on top of the cheese.

Fold the four corners of the pastry to the center and pinch them together to seal the contents inside.

Brush the egg wash over the pastry. Sprinkle the reserved cheese over the top, as well as a bit of flaky sea salt.

Repeat for the remaining pastry squares.

Place the jambons on a parchment lined baking tray and bake for 20 minutes or until golden-brown.

Serve hot or room temperature.


Links for Helpful Kitchen Tools & Ingredients for Jambons:

KerryGold Blarney Cheese

KerryGold Aged Cheddar

Coleman’s Mustard

Bake: Traditional Irish Baking with Modern Twists by Graham Herterich – It does not appear that this book is available on Amazon, but you can get it here at the Book Depository. I love this cookbook! Visually it is gorgeous, but it doesn’t rely on looks alone. This book is chock full of fantastic recipes. Graham Herterich, better known in Ireland as the Cupcake Bloke, initially trained as a chef and then went on to open The Bakery in Rialto Dublin. In this, his first cookbook, he offers a traditional recipe followed by a modern twist on that recipe. It also contains a brief history of Irish baking as well as a guide to baking essentials and lesser known ingredients.

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!


Blarney Castle -Official site. You can book tickets here or when you arrive. The actual castle and stone are of course a big attraction, but the gardens are really lovely as well.


Blarney Woolen Mills – You can’t visit the castle without heading right across the street to do a bit of shopping at the flagship store of Blarney Woolen Mills. This store is HUGE and has everything. Not just sweaters, but china, crystal, homewares – you name it! It is housed in one of Ireland’s oldest and most authentic Irish Woolen Mills. This family owned business is not only brimful of the best Irish designers but also offers their wares at a good price.

St. Patrick’s Day Round-up 2023

March 10, 2023

Oh my goodness ya’ll…St. Patrick’s Day is only 7 days away. Tomorrow I will be starting my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day Thursday March 17th! And this year it’s going to be just a wee bit extra. I was fortunate enough to visit Ireland between last St. Patrick’s and this. Hadn’t been there in ten years, so a visit was well past due! So not only will I be sharing a bunch of delicious recipes, but I will also share a travel pic or two as well as some travel recommendations just to inspire you all the more. So make sure you tune in daily!

My First View of Ireland in 10 years!

Now I think managing to publish one recipe daily for six days straight is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. Today I thought I might inspire you with some of my favorite St. Patrick’s Day dishes from years past. I’d like to first remind you of the dishes on deck last year in case you missed them:

And I’ll follow up with some bread:

And here are some drool worthy mains:

I wouldn’t want to forget the sides:

And now for the decadent desserts:

And last but not least….something to wash it all down with:

Is your mouth watering yet? Quite the galleries of goodies if I do say so myself. And there are many more recipes to be found on my blog as well as seven new ones starting tomorrow! Along with some lovely pictures of the Emerald Isle and my travel recommendations. Don’t miss out!

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