(A long time ago…in a galaxy far, far away…I made these green cupcakes. Centuries later, I’m finally sharing them with you here!)
These cute little numbers remind me of the performance of Brigadoon my mom and I went to see at the local high school when I was a little girl. I’ll never forget the gallant, handsome lad who played the role of Tommy. He sang “Heather on the Hill” to Fiona with such charm and youthful, Irish appeal, and . . .
WAIT. Stop the presses. Never mind.
Brigadoon takes place in Scotland.
Well, you know what? Ireland is green, too! And these cupcakes will remind you of the rolling hills of that gorgeous country like no other dessert will.
They’ll also remind you of Brigadoon!
Even though they probably shouldn’t.
Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners. Combine the butter and the sugar in the bowl of an electric mixer fitted with the
And cream them together until smooth. Scrape the sides of the bowl halfway through to ensure it’s thoroughly mixed.
Add the vanilla, then crack in the eggs one at a time, mixing well after each addition . . .
And mix it until nice and smooth.
In a separate bowl, mix together flour, baking powder, and salt. Then, with the mixer on low, add one-quarter of the dry ingredients.
Mix the buttermilk and milk together, then add one-quarter of that mixture to the bowl.
Continue mixing in the dry ingredients and milk mixture in alternating batches, scraping the sides of the bowl once to make sure it’s all mixed together.
Use a 1⁄4-cup measure or scoop to add the batter to the cup . . .
Then bake the cupcakes for about 18 minutes, until they’re poufy and light golden brown. (Psst. These got a little more brown than yours will get! I tried 375 at first, but decided 350 was ultimately better.)
via:http://thepioneerwoman.com/cooking/2014/03/irish-hills-cupcakes/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29
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