Thursday, March 14, 2013

Irish Coffee Cupcakes

Whenever I go to a party at a friends house, regardless of the occasion, I tend to bring cupcakes. I'm good at making them, they are delicious, and with my cupcake courier, they are easy to transport as well. Plus, cupcakes can be made in such a variety of flavors they easily suit any occasion. This weekend is not only St Patty's, it's also Shamrock Fest down in the DC area. Nathan and I have gone a couple of times and it's great fun.

This year, I'll be in Chicago for the weekend. Nathan is still going, so I made him a St Patty's day cupcake to help everyone celebrate. The Irish Coffee Cupcake is made with the same basic principles as an Irish Coffee. Coffee and whiskey in the batter with the "cream" floating on top as frosting. I also make these with brown sugar as a true Irish Coffee needs the brown sugar to help the cream float.

Irish Coffee Cupcake  


1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

1 cup brown sugar
1/2 cup vegetable oil
2 large eggs
4 tsp instant coffee granules
1/3 cup buttermilk
1/3 cup whiskey
2 Tbsp hot water


Preheat oven to 350
In one bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. 

In a small measuring cup, mix together the hot water and coffee granules. Set aside. Mix together remainder of the ingredients. Stir in the coffee.

In small batches, mix the dry ingredients into the wet ingredients.

Fill muffin liners 3/4 full and bake about 15 minutes or until a toothpick inserted to the center comes out clean.

Irish Cream Butter Cream Frosting 


5-6 cups powdered sugar
1 cup (2 sticks) softened unsalted butter
2 Tbsp Irish cream


Using an electric mixer, cream the butter and Irish cream. Slowly incorporate the powdered sugar. Let the mixer beat the frosting until it is an airy consistency.

I always use a zip lock bag with a corner cut out to pipe my frosting. Make sure the cupcakes have completely cooled before you frost them or it will melt your frosting.

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