Legend has it, that those who kiss the blarney stone will be given the gift of the gab and be able to talk their way out of any difficult position.
Blarney Stones are a popular snack for many St Patrick Day parties around the world. They are also great for a lunchtime treat all year round.
There are various ways of making Blarney Stones, depending on your personal preference.
Below are two videos demonstrating how to make Blarney Stones. The first one uses crushed peanuts to flavour the stones, and the second one uses coconut.
Take a look at them both and start planning how you will make your own Blarney Stone treats.
Grandma Mottle’s Blarney Stones
2 cups confectioners’ sugar
1/2 cup milk, or as needed
1 1/2 teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes
Pour confectioners’ sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Betty’s Blarney Stones
½ cup butter, softened
1 cup sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup milk
1 teaspoon vanilla
In a large bowl, place ½ cup butter. Beat on medium speed of electric mixer, gradually adding 1 cup sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Add dry mixture to creamed mixture, alternately with 2/3 cup milk, beating well after each addition. Add 1 teaspoon vanilla and mix until just blended. Spoon batter into paper-lined muffin pans, filling each 2/3 full. Bake at 350 degrees (F) for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from pans to a cooling rack. Let cool completely before frosting. (You may refrigerate the cupcakes after a few minutes of cooling at room temperature.) Frost with Vanilla Frosting.
½ cup butter, softened
½ cup shortening (I used Crisco.)
10 to 12 ounces confectioner’s sugar (This is the same as powdered sugar or icing sugar. I used 11 ounces.)
1 to 1 ½ tablespoons milk (I used 1 tablespoon.)
1 teaspoon vanilla extract
Beat ½ cup softened butter and ½ cup shortening at medium speed with an electric mixer. Gradually add about 11 ounces confectioner’s sugar, beating until light and fluffy. Stir in 1 tablespoon milk and 1 teaspoon vanilla, adding more milk, if needed for desired consistency. Immediately use to frost cookies, cupcakes, or cake.
Green-Tinted Coconut Garnish:
flaked coconut, as much as desired
1 tablespoon water
Green food coloring, as desired
Place coconut in a jar. Add green food coloring to water until desired color is achieved. Add water to coconut in jar. Place lid on jar. Shake until coconut is uniformly tinted. Drain coconut on paper towel. Use as a garnish on top of frosting of cookies, cupcakes, or cakes.
Make 1 batch of vanilla cupcakes, adding several drops of green food coloring to desired shade of green. Bake cupcakes and cool. Make 1 batch of Vanilla Frosting and 1 batch of Green-Tinted Coconut Garnish. Invert each cupcake and swirl it in Vanilla Frosting, then into Green-Tinted Coconut Garnish. Place on a rack or tray and let sit for an hour or so to firm up the exterior of the frosting. Place finished Blarney Stones on a nice serving plate to serve. Happy St. Patrick’s Day! Erin go bragh! Love, Betty