Tag Archives: St Patrick’s Day cupcakes

Guinness Stout-shake Cupcakes with Jameson’s Irish Whiskey Caramel Sauce

14 Mar

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St. Patrick’s Day is upon us once again, and I for one, couldn’t be happier. St. Paddy’s Day has always signaled the unofficial start of spring for me, with the promise of longer, warmer, sunnier days ahead. I always have fun trying to come up with an Irish-themed cupcake for St Patrick’s Day, looking for something  delicious and original. I was having a tough time this year, and was about to give up when I found inspiration in, of all places, Redbook magazine. In this month’s issue, Redbook included an article featuring several yummy-looking recipes using Guinness stout, including an amazing Guinness Milkshake.  This potent potable combines Guinness stout, ice-cream, shaved chocolate and caramel sauce, topped with whipped cream. Brilliant, right? (There was also a recipe for Guinness Candied Bacon, which I will definitely be trying soon…very soon.)

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Now the Guinness milkshake sounds awesome enough on its own, but I got to thinking, wouldn’t those ingredients make a fabulous St. Patrick’s Day cupcake? I definitely thought so and set out to prove myself right. I started with a chocolate stout cupcake, topped it with a fluffy marshmallow buttercream that calls to mind a delicious, creamy vanilla ice cream, sprinkled on a little shaved dark chocolate and topped it all off with a drizzle of Irish whiskey caramel sauce. Amazing! These cupcakes turned out so moist and  rich, so delicious and caramel-ly, with just a hint of that Irish spirit coming through. Perfect!

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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.

Marshmallow Vodka Buttercream

1 cup butter

1 1/2 cups marshmallow Fluff

3 cups confectioners sugar

pinch salt

1-2 tablespoons marshmallow vodka, or to taste

Cream butter and marshmallow Fluff together in large bowl of electric mixer until well combined and fluffy. Add confectioners sugar, salt and vodka, mixing on low speed until combined, then on high speed until light and fluffy, approx. 5 minutes. One cupcakes are completely cool, frost as desired and drizzle with caramel sauce.

Jameson’s Irish Whiskey Caramel Sauce

This recipe makes a little more caramel sauce than you probably need for these cupcakes, but I suspect you’ll find a way to use it all up! Just store the leftovers covered in the fridge.

1 cup brown sugar

1/2 cup whipping cream

1/3 cup butter

1/4 cup light corn syrup

1/2 teaspoon salt

1/4 cup Jameson’s Irish Whiskey

Combine first 5 ingredients in a medium sauce pan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium and continue to boil 1 minute without stirring. Remove from heat. Stir in Irish whiskey. Cool completely, stirring every few minutes.

Drizzle over frosted cupcakes.

Enjoy!

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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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Irish Coffee Cupcakes

27 Jan

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Yes, it’s another brutally cold night here in the Mid-Atlantic as we brace for yet another snow storm. But as others scavenge about for rock salt and space heaters, I sit toasty warm, cocooned in a big fluffy blanket, oblivious to the howling winds and sub-zero wind chills. Why? Because I have discovered the magic elixir guaranteed to chase Jack Frost away! While others fruitlessly try to warm themselves from the outside, I have tapped into the ancient wisdom of my ancestors to know that to truly become warm, one must start from the inside. And the best way to do so? Irish Coffee – the perfect beverage on a cold winter’s night.

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I think everyone probably has her own recipe for the perfect Irish Coffee. I start with my favorite coffee mug (we all have one) and spoon in enough raw sugar to cancel out the day –  the tougher the day, the more sugar I add. I tuck the mug under the Keurig, pop in a nice strong decaf K-cup and brew. Ahhhh, who doesn’t love the aroma of fresh brewed coffee? Now, here’s the best part – adding the Irish Whiskey. No measuring needed, just count: 1 glug for a chilly day, 2 glugs when there’s a definite nip in the air, and 3 glugs whenever there’s a minus sign in front of the temperature. Top it all off with piles and piles of whipped cream.

Now, grab your warmest old blanket, put something mind-numbing on the tv, and you are fully equipped to ride out the harshest winter night Mother Nature could ever dish out. One mug is all you need to send a soothing warmth coursing though your entire body, gently lulling you into blissful contentment – as I said, a magical elixir.

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It just so happens this past Saturday was National Irish Coffee day. What better way to celebrate (besides having an actual Irish Coffee…which I did) than to bake up some Irish Coffee cupcakes? Not to be confused with the Irish Car Bomb cupcake (check out Brown Eyed Baker’s recipe, it’s absolutely the best!), the Irish Coffee cupcake stays true to the beverage, using real coffee, Irish Whiskey and Kahlua – no chocolate allowed here.

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So turn down the thermostat and crank up the oven – these fabulous cupcakes will warm you up, body and soul!

Irish Coffee Cupcakes

Recipe originally posted by bettycupcakes.com.

Makes 16-18 cupcakes.

2 cups flour

1 cup white sugar

1 cup brown sugar

1/4 teaspoon salt

2 sticks butter

3/4 cup fresh brewed coffee

1 oz Kahlua

1 oz Irish Whiskey

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

2 teaspoons vanilla

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

In a large bowl, whisk together flour, both sugars and salt. Set aside.

In saucepan, melt butter over low heat. When melted, add coffee, Kahlua and Irish Whiskey and stir to combine.

In a glass measuring cup, whisk together the buttermilk, eggs, baking soda and vanilla.

Add the butter mixture to the flour mixture and gently stir to cool the butter. Add the buttermilk mixture and stir until completely combined.

Fill prepared muffin tins using 1/3 measuring cup.

Bake 20-25 minutes until toothpick comes out clean.

Cool completely before frosting.

Irish Coffee Frosting

3/4 cups butter, softened

1 lb confectioner sugar

1/4 teaspoon salt

1 -2 tablespoons Irish Whiskey

1-2 tablespoons Kahlua

1 tablespoon milk, as needed

chocolate covered espresso beans (optional)

Cream butter in stand mixer. Add powdered sugar, salt and 1/2 liquors and beat at low speed until incorporated and then high speed, adding remaining liquors and/or milk, until desired consistency is reached. Frost and decorated as desired.

Enjoy!

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