Guinness Baileys And Jameson Whiskey Cupcakes Food

GUINNESS CUPCAKES WITH BAILEY'S FROSTING

Guinness Cupcakes With Bailey's Frosting image

The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy

Provided by DrGaellon

Categories Dessert

Time 1h5m

Yield 24-30 cupcakes

Number Of Ingredients 16

Ingredients

1 cup unsalted butter
1 cup Guinness stout
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
1/2 cup unsalted butter
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
green sprinkles

Steps:

Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

GUINNESS, BAILEYS, AND JAMESON WHISKEY CUPCAKES

Guinness, Baileys, and Jameson Whiskey Cupcakes image

What may at first seem to be an unlikely cupcake flavor turns out to be a real treat indeed! You can definitely taste all the different liquors in these sweet little cakes, so adjust the amounts to your liking.

Provided by Melanie Miller @MRMiller

Categories Cakes

Number Of Ingredients 19

Ingredients

1 cup(s) Guinness
1 stick(s) (and 1 tbsp) butter
2 cup(s) dark brown sugar
3/4 cup(s) sour cream
2 - eggs
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) vanilla
2 cup(s) flour
2 1/2 teaspoon(s) baking soda
- GANACHE FILLING
8 ounce(s) bittersweet chocolate, finely chopped
2/3 cup(s) heavy cream
2 tablespoon(s) butter, room temperature
2 teaspoon(s) Baileys Irish Cream
- FROSTING
1 stick(s) unsalted butter, room temperature
3 cup(s) confectioners sugar
- Bailey's Irish Cream
- Jameson Irish whiskey

Steps:

Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Combine the Guinness and butter (chopped into one-inch chunks) in a large saucepan and heat to melt butter.
Remove from heat and whisk in the cocoa and sugar.
In a bowl, whisk the sour cream, eggs, and vanilla, then add to the Guinness mixture.
Sift together the flour and baking soda, and fold into Guinness batter. Pour into muffin tins and bake for 25 minutes or until inserted toothpick comes out clean. Let stand for 10 minutes, remove from muffin tins and cool completely on a rack.
FOR GANACHE: Place the chocolate in a heat-safe bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute then whisk until smooth. If the chocolate is not completely melted, place bowl over a double boiler. Add the butter and Baileys and stir until combined. Set aside and cool until thick enough to be piped.
Meanwhile, cut out a portion from the center of each cupcake.
Pipe ganache into cupcakes.
FOR FROSTING: Put the stick of room-temperature butter in a large mixing bowl and beat at medium-to-high speed for a few minutes. Add a few short glugs (4-8 Tbsps) of Baileys and tiny bit of Jameson (to taste) and mix at a low speed. Gradually spoon the confectioner's sugar into the bowl, mixing on low speed. Frost the cupcakes as desired or use a piping bag to decorate.

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