Cupcake O’Project presents corned beef and cabbage St. Patrick’s Day cupcakes. You have a few weeks before St. Patrick’s Day to think about whether you would actually eat them.
Do the Corned Beef and Cabbage Cupcakes Really Have Corned Beef and Cabbage in Them?
You bet they do! The cupcakes contain corned beef and the frosting has cabbage in it. They are topped with ground corned beef.
“Corned beef and cabbage cupcakes? Seriously? Umm… no thanks.”
I was unable to get too many of my friends to even go near these cupcakes. It didn’t help that I didn’t love them so I couldn’t sound convincing on the sell. (Groom 1.0 claims I love every cupcake I make, I cite this one as evidence to the contrary.)
Therefore, my husband’s coworkers became the guinea pigs. He sent me the following corned beef and cabbage cupcake reviews:
- “It was not what I expected when I bit into it.” (This could be a good or bad thing. It depends on what this person expected.)
- “Pushing your taste buds” (This is not a complete thought. I like to have my taste buds pushed. I assume it’s a good thing.)
- “Tell Stef to keep them coming.” (Clearly the cupcakes didn’t make the taster gag or they would not have requested more.)
Should You Try Corned Beef and Cabbage Cupcakes?
Some people liked these corned beef and cabbage cupcakes and you might be one of them. If you want to try some totally different St. Patrick’s day cupcakes, give them a go. In terms of unique cupcake flavors, they didn’t compare to my beer cheese bacon Super Bowl cupcakes, but they were decent.
The Corned Beef Cake Recipe
For the cake, I took the flavors typically found in a corned beef and cabbage recipe and added them into basic cake recipe. I used beer in the cake since many corned beef and cabbage recipes use beer as a base – and why not have another beer cupcake recipe?
- 1 C Beer (I used an Irish stout)
- 1 t malt vinegar
- 3/4 C sugar
- 1/3 C Canola oil
- 1/4 t allspice
- 1/4 coriander
- 1/4 t ground mustard
- 1 1/3 C flour
- 3/4 t baking soda
- 3/4 C ground corned beef (I bought some deli slices and used my electric chopper to grind it up.)
Combine the beer and the malt vinegar. Add in the sugar and oil, whisking vigorously until slightly frothy. Add allspice, coriander, and mustard. Gently introduce the flour along with the baking soda, being careful not to over mix. Fill 24 cupcake tins half full and bake at 350 degrees for 20 min.
The Candied Cabbage
Take about a cup of raw grated cabbage and place it on a toaster oven (or full-sized oven) tray lined with foil. Completely cover the cabbage with brown sugar. Bake at 350 degrees for 10 minutes.
Warning: This will smell like sauerkraut.
The Malt Vinegar Cabbage Frosting
- 1 package (8 oz) cream cheese
- 1/4 C butter
- 3 C powdered sugar
- 1 t malt vinegar
- 1 C candied cabbage
Mix butter and cream cheese. Slowly add in powdered sugar. Add malt vinegar and stir in cabbage.
The Corned Beef Topping
Who needs a cherry when you can top your cupcake with some grated corned beef?
Happy St. Patrick’s Day to You and the Luck o’ the Irish!