Tag Archives: Irish Cream frosting

Spirited St. Patrick’s Day Cupcakes

11 Mar

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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.

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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.

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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?

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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.

Slainte!

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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.

Enjoy!

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Nutty Irishman Cupcakes

10 Mar

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I love, love, love St. Patrick’s Day. Partly because at this time of year, I love, love, love being an Irish-American.  I also love being a German-American, a Dutch-American, a British-American and even part Native American, but today we’re focusing on the Irish bit.

ST PATRICK

Most Americans in general, and Irish Americans in particular, know how to celebrate St. Patrick’s Day. Until relatively recently, St. Patrick’s Day in Ireland was a religious feast day marked mainly by attending church, with maybe a small parade or festival thrown in for good measure. But on this side of the pond, it’s a whole other story.

Here in the  States, we love to celebrate St Patty’s Day. We start by rummaging through our closets and donning every bit of green clothing we own, no matter the shade. Extra points are given if the item is also covered with shamrocks.  Gold Claddagh rings, bracelets and earrings are pulled out from the back of the jewelry box. We attend parades and parties and pub crawls. We drink copious amounts of beer, sometimes green beer but preferably Irish beer, and ideally Black and Tans – Guinness and Harp combined in a pint of brewed perfection. We enjoy “traditional” Irish fare such as corned beef and cabbage, Irish soda bread and even Irish potatoes (which are not only NOT Irish, they’re not even potatoes….but quite tasty, nonetheless.) Irish coffee, spiked with a little Irish whiskey and topped with clouds of whipped cream is the order of the day, as is its sweeter cousin, Bailey’s Irish coffee.  We pull out our U2, Dropkick Murphys and Cranberries CDs and maybe visit iTunes for some classic Dubliners or The Chieftains. (Roger Daltry & The Chieftains doing Behind Blue Eyes is one of my all time favorites.) Our Dads and Grandpas might wipe away a tear or two while listening to a particularly maudlin rendition of Oh Danny Boy. If the luck o’ the Irish is with us, St. Patrick’s Day falls on a Friday or Saturday. If not, a higher than average number of sick days are taken the day after by those stricken with the “Irish Flu”.

And so it goes from year to year and generation to generation, that truly wonderful way we have here in the States of celebrating the customs of our different heritages and the cultures from whence they came while at the same time making them uniquely American.

No surprise then, that to this Irish American girl, the only thing better than a cupcake is a cupcake with a wee bit of the juice added in – like this scrumptious Nutty Irishman. A light, Frangelico-infused chocolate cupcake topped with fluffy Irish Cream buttercream frosting. Sure, Frangelico is an Italian liqueur, but some say the blessed Saint himself was born of Roman citizens, so what a perfect combination to celebrate his feast day. Easy enough to make, it starts with a boxed mix, and even easier to enjoy. Slainte!

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FRANGELICO CUPCAKES

1 box Devil’s Food cake mix

3/4 cup Frangelico

1/2 cup water

1/2 vegetable oil

3 eggs

Prepare cupcakes according to the box directions, but substitute some of the water with the Frangelico. Bake as directed for 18-22 minutes. Cool.

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IRISH CREAM BUTTERCREAM FROSTING

1 cup butter, room temperature

3 – 3 1/2 cups confectioners sugar

4 tablespoons Irish Cream liqueur

pinch of salt

1/3 cup hazelnuts

Roasted Hazelnuts

Pre-heat oven to 350 degrees. Toast hazelnuts in shallow baking pan for approximately 10 minutes. Remove to clean kitchen towel, and gently rub hazelnuts together until the skins come off. When cool, coarsely chop and set aside.

In bowl of stand mixer, cream butter until light and fluffy. Add sugar, at low speed until combined. Add Irish Cream and salt and beat at high speed, adding more sugar or Irish Cream as needed, until desired consistency is reached.

Frost as desired and sprinkle with chopped hazelnuts.

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Dirty Girl Scout Cupcakes

7 Mar

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Once again, Girl Scout cookie season is upon us. I don’t think I know of anyone who doesn’t like at least one variety of Girl Scout cookies. For years, I was a huge fan of the classic Thin Mints. Fabulous straight out of the box of course, but pop them in the freezer first and the taste sensation rises to a whole other level. More recently, I’ve been known to enjoy a Do-Si-Do or two. And I’ve come to the conclusion that the shortbread cookies, more formally known as the Trefoils, must contain traces of crack cocaine. Once you dive into a sleeve of those bad boys, there’s no putting them down until they are gone.

I often wondered at the Girl Scouts marketing division’s decision to always have the cookie selling season coincide with Lent. I know, of course, that not everyone does the whole giving-up-for-Lent thing, but I suspect a big chunk of the cookie buying population does. For years, I always started those weeks before Easter with a firm resolve to give up all sweets, and usually did pretty well until that first little box of cookies appeared on someone’s desk, at which point all willpower flew out the window. It would seem the marketing division knew what it was doing….they’re still selling cookies, but I’m no longer giving up sweets.

I thought it would be fun to base a cupcake one of the varieties of Girl Scout cookies, but in my search for inspiration, I came across references to a shot/shooter called the Dirty Girl Scout, a wondrous concoction of Kahlua, Vodka, Bailey’s Irish Cream and creme de menthe. Ooooooh! That combination just spells fun. My search was done.

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Needless to say, these cupcakes are delicious. I started with a Black Russian cupcake recipe, topped it with some Irish Cream buttercream and drizzled with the creme de menthe. A sweet, boozy concoction sure to please….just dont share them with any girl scouts.

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DIRTY GIRL SCOUT CUPCAKES

Adapted from Duncan Hines.com recipe – makes approx. 24 cupcakes

1 box yellow cake mix

1/2 cup sugar

1 – 6 oz box chocolate instant pudding

1 cup oil

4 eggs

1/4 cup vodka

1/4 cup Kahlua

1 teaspoon espresso powder dissolved in 3/4 cup water

Preheat oven to 350 degrees. Line cupcake tin with paper liners.

Mix all ingredients together in large bowl of stand mixer. Once combined, beat for 2 minutes.

Bake for 17-20 minutes, or until toothpick comes out clean.

Cool completely before frosting.

IRISH CREAM BUTTERCREAM FROSTING

1 cup butter, room temperature

3 – 3 1/2 cups confectioners sugar

4 tablespoons Irish Cream liqueur

pinch of salt

Creme de Menthe

Cream butter until light and fluffy. Add sugar, at low speed until combined. Add Irish Cream and salt and beat at high speed, adding more sugar or Irish Cream as needed, until desired consistency is reached.

Frost cupcakes.  Lightly sprinkle creme de menthe across tops of frosted cupcakes.

Enjoy!

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