I got to work today wondering what I would be posting, and low and behold, there is a beautifully done guest post sitting in my inbox!!! This is from long time reader/commenter, and old college friend Val. She decided to make some irish car bomb cupcakes and sent them to me just in time for St. Patrick's day! I totally forgot it was today! I'm a bad half Irish person! But here in Bermuda people don't really talk about it so I guess that's why I forgot. Anyway, on with the post. From now on, it will be Val talking with me adding a few comments in bold. Also- if you still haven't voted, check yesterdays battle and add your 2 cents.
This weekend I went home for my mom's annual Corned Beef and Cabbage dinner and my grandma's 95th birthday. So for the occasion I decided to make Irish Car Bomb Cupcakes. A chocolate Guinness Cupcake and Bailey's Butter Cream frosting... and some of them I soaked in Jameson. Everyone thought they came out amazing and they were easy to make. The recipe made 36 so unless you are having a huge party I'd cut the batch in half.
First take out all your ingredients so you don't actually forget a key ingredient like baking soda.
Dan: MMMM I think I like these cupcakes already!
Start by melting your butter and set it to the side.
In a medium bowl mix all your dry ingredients until it's evenly colored
In a large bowl whisk together eggs and yogurt (I used 0% Greek yogurt but you can use Greek yogurt, sour cream or plain traditional yogurt)
Then whisk in your Guinness and vanilla into the egg yogurt mixture
Beat in dry mixture adding only a third at a time until it looks like this.
Mix completely but don't over mix, once it's evenly combined then you are all set.
Pour into lined cupcake tins filling 2/3 of the way through and bake 20-25 mins. Once a toothpick comes out clean then they are done. Take them out of the cupcake pan and place on a cooling rack. If you leave them in the in the cupcake tin to cool then the steam will make them soggy and soggy cupcakes don't taste great.
Once the cupcakes cooled completely, I soaked half of them in Jameson. Any time you soak a cupcake with alcohol, eyes will widen in awe... It's an easy trick to impress people.
In order to do this you need to poke your cupcakes, I find a fork is best for this, poke the cupcake a few times. Dip pastry brush in Jameson and brush each cupcake once, then repeat two more times. This will give time for the Jameson to absorb before the following coats.
Now onto the frosting:
I always beat my butter first because it creates more surface area and makes it easer to mix the powdered sugar in. Add 2 tbsp Bailey's while beating the butter.
Then add powdered sugar (make sure your beaters on low while adding sugar in otherwise you'll have a lot of clean up.) Then add remaining Bailey's. You may need more/less Bailey's or more/less sugar based on how you like your frosting and the temperature of the butter. Just add small amounts at a time and you'll be fine.
Frost your cupcakes. Usually I pipe my frosting on but today I kept it old school. I sprinkled green and yellow sprinkles on the cupcakes with Jameson and only green sprinkles for the ones without to be able to distinguish the two.
Dan: Wow Val those look great!! Can you send me one? Oh I just noticed this is adapted from a Dave Lieberman recipe. Mandi and I used to watch him at like 8 in the morning on Saturdays cause that was the only time FN played him.
1.5 sticks butter, room temperature
4 tablespoons Bailey's Irish Cream
5-6 cups confectioners' sugar
Chocolate Stout Cupcakes
adapted from this version by Dave Lieberman
4 large eggs, at room temperature
1 cup 0% greek yogurt (or sour cream or plain yogurt)
12 oz. Guinness at room temperature
4 t. vanilla extract
1 cup dutch processed cocoa powder
2 cup sugar
2.5 cups all purpose flour
2 teaspoon baking soda
1/4 teaspoon ground cinnamon
12 tablespoons butter, melted