Irish Cream Cupcakes

Irish Cream Cupcakes.png

Local bakery owner Mindy Simmons is one of the best bakers we know. She stopped by to get us psyched for St. Patrick’s Day – with her Irish Cream Cupcakes!

Decadent Creations: Car-Bomb Cupcakes

(based on the popular adult drink)

Chocolate Guiness Cake:

  • 3 cups All Purpose Flour
  • 2 ¾ cups Sugar
  • 1 cup Dutch cocoa powder, sifted
  • 1 Tablespoon + 1 ½ teaspoons baking soda
  • 1 ½ cups of buttermilk
  • 1 ½ cups Guiness
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cup vegetable oil


Buttercream:

  • 1 ¼ cup sugar
  • 2 tablespoons corn syrup
  • 5 egg whites
  • 1 lb unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 shots Irish Cream liquor

Cake directions: Preheat oven to 350F Line 24 cupcake cups with paper and pan spray. Combine the dry ingredients either in a stand mixer or large mixing bowl (flour, sugar, cocoa, and baking soda). Whisk together the wet ingredients in a separate bowl (buttermilk, water, egg, oil, and vanilla). Mix the wet ingredient into the dry in three stages, scraping the bowl in between each stage. Don't add too much liquid too fast or you'll end up with lumps! Take your time, this batter is not easily over-mixed. Divide the batter among the cupcake cups, leave ¼ inch or room a the top of the cupcakes for them to rise. Bake the cupcakes until they spring back when lightly pressed, about 20-25 minutes. De-pan the cupcakes for faster cooling.

Buttercream Directions: Portion the sugar and corn syrup in a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened, it will have a wet sand feeling about it. Cook the sugar to the softball stage using a candy thermometer. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric). Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch. Turn the mixer on a low speed, and add the butter, one stick at a time. Mix until the mixture comes together, don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient. Once the mixture is smooth and wonderful-looking, add the vanilla and Irish cream and whip just until combined.

Assembly instructions: When the cupcakes are completely cool, you can frost them as generously as you desire! Drizzle with chocolate or green sprinkles if desired

Store at room temperature, best eaten within 1 day.