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Spirited St. Patrick’s Day Cupcakes

11 Mar


Shamrocks, leprechauns and pots of gold are popping up everywhere, which can only mean one thing – the Luck o’ the Irish is upon us once again! St. Patrick’s Day is right around the corner and the social media sites are starting to get their green on. One popular St. Patrick’s Day post that is absolutely everywhere is Brown Eyed Baker’s Guinness, Whiskey and Irish Cream Cupcakes – and rightfully so! These cupcakes are simply amazing. I’ve been making them myself every St. Patrick’s Day for a few years now, and they are perfect. But it is their 3 key ingredients, a trinity of potent potables, if you will, that led me to believe it was time to include them in the b.u.i. line-up.


First, we start with the cupcake itself, a luscious chocolate cake spiked with a generous measure of what the Irish like to call “the black stuff.” In fact, the recipe calls for combining a cup of the Guinness with a cup of butter on the stove top, which smells so fabulous, you’ll be tempted to test a sip or two right then and there.


After baking, the cupcakes are filled with a dollop of Jameson’s Irish Whiskey-infused chocolate ganache – chocolate, cream, butter and whiskey – what else can I say?


Lastly, the confection is topped with the lightest, fluffiest, silkiest buttercream frosting enhanced with a hefty shot of that iconic ’70s after-dinner drink, Bailey’s Irish Cream.

The end result is a cupcake so blessed with Irish spirit, St. Patrick himself would declare it a miracle.



Guinness Chocolate Cupcakes

Thanks to Brown eyed Baker for this wonderful recipe!

1 cup Guinness Stout

1 cup butter, room temperature

3/4 cup Dutch process cocoa powder

2 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

2/3 cup sour cream

Preheat oven to 350 degrees. Fill cupcake tins with 24 liners. Combine Guinness and butter in a heavy saucepan and bring to a simmer over medium heat. Add cocoa powder and whisk until the mixture is smooth. Let cool slightly.

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

In the bowl of an electric mixer,  beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low and add the flour mixture, beating briefly. Using a rubber spatula, fold the batter until completely combined.

Divide the batter among the prepared cupcake tins. Bake for approximately 17 minutes, until a knife inserted in the center comes out clean. Cool completely on a rack.

Jameson’s Chocolate Ganache

8 ounces bittersweet chocolate

2/3 cup heavy cream

2 tablespoons butter, room temperature

2 teaspoons Jameson’s Irish Whiskey

Finely chop the chocolate and transfer to a heat-proof bowl. Heat the cream in a small saucepan until simmering and pour over the chopped chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

When ready, cut out the centers of the cooled cupcakes (I use a melon-baller, which takes out the perfect portion.) Transfer the ganache to a piping bag with a wide tip and fill each of the holes to the top with ganache.

Bailey’s Irish Cream Frosting

1 1/2 cups unsalted butter, room temperature (the original recipe calls for 2 cups, but I found this amount to be enough)

5 cups powdered sugar

pinch of salt

6 tablespoons Bailey’s Irish Cream (or any other brand you may have in your cupboard)

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to low and gradually add the powdered sugar and the pinch of salt until combined. Add the Bailey’s, increase the speed to medium-high and whip for another 2 – 3 minutes. Frost and decorate as desired.



Valentine’s Day Cupcakes

12 Feb


There are many ways to say “I love you”.  One way I say it is through my baking. From the pretty-in-pink to the decadent chocolate/chocolate, here are some of my favorite I Love You’s for Valentine’s Day:

1. Pink Velvet Cupcakes with Sweet Revenge Liqueur

2. Strawberry Lemonade Cupcakes with Sweet Revenge and Limoncello

3. Amaretto Sour Cupcakes

4. Goldschlager Red Hot! Cupcakes

Champagne Cupcakes with Champagne Frosting

Champagne Cupcakes with Champagne Frosting

5. Champagne Cupcakes

6. Decadent Chocolate Cupcakes with Grand Marnier Buttercream

7. Chocolate Wine Cupcakes


8.   Neapolitan Cupcakes with Chambord Raspberry Buttercream

9.   Chocolate Snoball Cupcakes with Coconut Rum

10. Godiva Chocolate-Chocolate Cupcakes

11. Frangelico Cupcakes with Nutella Frosting


Why not whip up a batch of something sweet for your special sweetie?

Happy Valentine’s Day!!!
















Pink Velvet Cupcakes with Sweet Revenge Liqueur

9 Feb


Valentine’s Day is once again upon us, the season of everything pink and red and white, the colors of Love. Suddenly the stores are overflowing with red and pink roses and heart-shaped boxes full of chocolates. Entire aisles of greeting cards are devoted to stacks and stacks of sparkly, beribboned, pink and red declarations of love.

We even bake in pink and red. Pinterest is overflowing with photos of Red Velvet cupcakes, Red Velvet Whoopie Pies, Red Velvet Cheesecake, even Red Velvet brownies! Well I have a confession. I don’t like Red Velvet. In fact, the one thing I don’t love this time of year is making Red Velvet cupcakes. My reason is valid; after years and years of trial and error, and more bottles of red food coloring than I can count, I have yet to find the perfect Red Velvet Cupcake recipe (if you’ve found one, please send the link my way!) They are either too dry, too gummy, too RED! And if that isn’t bad enough, I’ve searched in vain for a good pipe-able cream cheese frosting. Sure, there are plenty of recipes out there for tasty cream cheese frosting, but good luck finding one that still holds it shape once it’s been piped out of a pastry bag. But my luck, it seems, has changed…this year I decided to try the kinder, gentler version of Red Velvet.

I introduce to you the Pink Velvet Cupcake!


I originally found a recipe on Pinterest, but as I was shopping the baking aisle, a saw that Duncan Hines had a Pink Velvet cake mix. I don’t know about you, but on Valentine’s Day, there are a whole lot of other things I’d rather be doing than making cupcakes from scratch. So box mix it was. I added some pretty pink Sweet Revenge strawberry liqueur, topped it with the best pipe-able cream cheese frosting (thank you Lori @!) and voila! 

The b.u.i. cupcake version of the Pink Velvet Cupcake!

Talk about some lovin’ from the oven!




Makes 18 – 24 cupcakes

1 package Duncan Hines Pink Velvet cake mix

1 stick butter – room temperature

3 eggs, room temperature

2/3 cup Sweet Revenge liqueur

Preheat oven to 325 degrees. Line cupcake tins with paper liners.

Combine cake mix, butter, eggs and Sweet Revenge in a large mixing bowl at low-speed until moistened – about 30 seconds. Scrape sides of bowl.

Beat at medium speed for about 2 minutes. Batter will be thick.

Fill cupcake tins 1/2 to 2/3 full.

Bake for 18-21 minutes or until toothpick comes out clean.

Remove to wire racks to cool thoroughly.



Original recipe found here by Recipe Girl

2 – 8 oz packages cream cheese, room temperature

1 stick butter, room temperature

2 1/2 cups powdered sugar, sifted

1 teaspoon vanilla

Pink and red jimmies and sprinkles

In large bowl of electric mixer, beat together cream cheese and butter until creamy and well blended.

Add in vanilla and mix to combine.

Add powdered sugar and mix on low until combined, then at medium/high-speed until thoroughly mixed. Add more sugar or a splash of milk until desired consistency is reached.

Frost and decorate as desired.





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