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Thursday, March 15, 2018

Guiness & Bailey's Cupcakes

My goodness we are already halfway through March and heading into St.Patrick's Day weekend!! This is always a fun weekend around here, and with it falling on a Saturday I have a feeling people will be celebrating for the next three days! I have the perfect treat for the adults at your St Patrick's Day party. These Irishman cupcakes are Paul's favorite.
The rich chocolate cake is baked with Guiness and the frosting is finished with Bailey's Irish Cream. The flavor combination is so good... your friends will be asking for some to go!

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Ingredients (for the cake)
1 1/2 cups of Guiness Beer
1 cup of canola oil
2 Tsp Madagascar Bourbon Vanilla
4 large eggs
4 cups sugar
1 1/2 cups of good cocoa powder ( I use Ghiardelli)
2 Tsp salt
3 Tsp baking powder
4 cups sifted cake flour
1 cup whole milk

Sift together the flour, salt and baking powder. Set aside.
Mix Guiness, oil, eggs, and vanilla on low speed until blended.
Add sugar and cocoa powder & mix on low until blended.
Rotate adding the flour mixture and milk mixture (starting & ending with flour). Be sure to scrape down sides of bowl as you add ingredients. Mix just until blended, do not overmix.
Scoop into prelined cupcake pans, filling 2/3 full. I find an ice cream scoop is the best way to portion them out.
Bake at 350 for 20-22 minutes, or until set, rotating the pans halfway through the cooking time.
Transfer to a cooling rack and allow to completely cool before frosting.

Ingredients (for frosting)
7 sticks of unsalted butter (room temp)
2 1/2 Tsp Madagascar Bourbon Vanilla
4 1/2 cups of sifted powdered sugar
1-2 TBSP of milk (optional)
3-4 TBSP of Bailey's Irish Cream

Place the butter in a mixer and whip on high for 5-7 minutes. 
Reduce speed to low and add the vanilla.
Add the powdered sugar in 1 cup increments, allowing to blend after each addition.
Add 1-2 TBSP of Bailey's and blend.  This is where you need to do a little taste testing. It is up to you if you want the frosting to have a hint of Bailey's or a stronger flavor. Just at 1 TBSP at a time,  until you get the flavor you like. 
Add the milk if the frosting seems thick, keeping in mind you may not need it. 
Whip the frosting on high for 1-2 minutes, allowing it to become light and fluffy. My motto is when you think the frosting is done, whip it one more minute!

Pipe each cupcake with the frosting and drizzle with some melted chocolate. I put some chocolate chips in a small ziploc bag and microwave for 30 seconds. Then just snip off the corner of the bag and drizzle.
This recipe will make about 30 cupcakes.
Happy St. Patrick's Day friends!!!
Enjoy!
xoxo
Genevieve



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