Рецепт Happy St. Patty’s Day-Guinness Cupcakes w/ Bailey’s Frosting
Happy St. Patty’s Day-Guinness Cupcakes w/ Bailey’s Frosting
Being that I’m all kinds of Irish (and German, English and Welsh), St. Patrick’s Day has always been one of those fun, dress-up-like-a-lepruchen days! I use to love elementary school when I would walk in my classroom and there would be Lepruchen dust scattered about and a little pot of gold with rolos on the teacher’s desk.
What ever happened to the good ‘ol days?? I guess the mystique of pots of gold and fairy dust just aren’t the same as one gets older. Now seeing the fairy dust on my desk would make me get all OCD about cleaning it up. Now we make “Bucket Lists” of things we want to do before kicking the bucket. I still haven’t decided if I like the Bucket List idea or not, however I do have one started and one of the things on it is to see the river dyed green for St. Patrick’s day in Chicago.
I will be in Chicago this year on St. Patty’s Day, however I probably won’t be able to make it to the river, unfortunately! You see, I would love to see it green, but I. Can’t. Stand. Parades! It’s probably clowns that I really fear, but something about being shorter and having everyone’s armpits in my face has always grossed me out! So unless I can get Hubby to splurge on a helicopter ride, I’ll be watching it on TV once again. If by chance, I do make it to the river, I will post photos!
Any way you celebrate the Holiday, have a great time–because it’s really about the green beer anyway, and these AWESOME cupcakes…
Guinness Cupcakes w/ Bailey's Frosting
Yield: 24 cupcakes
Ingredients:
Cupcakes:
- 1 cup Guinness beer
- 1 cup unsalted butter-room temperature
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs-room temperature
- 2/3 cup sour cream
- Ganache filling:
- 6 ounces bittersweet chocolate-roughly chopped
- 2/3 cup heavy cream
- 2 tablespoons butter-room temperature
- Bailey's Frosting:
- 3 1/2 cups powdered sugar
- 1/2 cup butter-at room temperature
- 3 to 4 tablespoons Bailey's
- 2 drops green food coloring
Directions:
For the cupcakes:
Preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Bring the beer and 1 cup butter to simmer in a heavy saucepan over medium heat. Add the cocoa powder and whisk until smooth. Set aside and cool slightly.
In a stand mixer, beat the eggs and sour cream to blend. Add the beer/chocolate mixture and beat until combined. Add the flour, sugar, baking soda and salt mix in briefly on slow. Fold by hand to completely mix together. Using an ice cream scoop, fill the cupcake liners about 2/3 of the way full. Bake for about 15 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
For the filling:
Put the chocolate into a mixing bowl. Simmer the cream, then pour it over the chocolate. Let it sit for about a minute, then mix it up. If the chocolate isn't totally melted, microwave for about 20 seconds then stir again. Add in the butter and stir until melted. Set aside.
Dig out a small hole in the middle of each cooled cupcake, not going all the way down to the bottom. Put the ganache filling into a zip-loc bag and clip the corner off of the bag. Fill the cupcake holes to the top with the ganache.
For the frosting:
Whip the butter in a stand mixer until light and fluffy. Slowly add in the powdered sugar, mixing between each addition. Add in 2 drops of green food coloring and the Bailey's and continue mixing until it is fully combined and a good consistency. Put the frosting in a large zip-loc, cut off the bottom corner of the bag and frost the top of the cupcakes.
Adapted from Smells Like Home