Guinness Cupcakes with Bailey’s Irish Cream Frosting for St. Patricks Day

 

 

Guiness Cupcake with Bailey's Irish Cream Butter Cream Frosting

 

If you read my blog you’ll know that I just got married on New Year’s Eve!  For our wedding in lieu of getting a traditional wedding cake we instead got various flavors of cupcakes.  Cupcakes are my husbands favorite dessert.  We got a few different flavors but by far the one he was most excited about was the Guinness with Bailey’s Irish Cream Buttercream cupcakes.

I thought since St. Patricks Day is right around the corner that I would talk about these yummy treats and let you know how easy they are and how they will make a great addition to at St. Patty’s day party!

Now I can’t get you the recipe from our baker; but, I am giving you what I can.  Here is the recipe from FOOD.COM

Cupcakes
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

Frosting
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

Directions:

1-  Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2-  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.
3-  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.
4-  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.
5-  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 spoonful at a time until it has all been absorbed into the butter. Add Bailey’s and milk until spreadable consistency is achieved.
6-  Frost cupcakes with Bailey’s frosting. Sprinkle with green jimmies.

Read more HERE

Another Yummy Attempt at this cupcake is HERE from Smitten Kitchen, but I think it’s a bit harder because you add the ganache.

We also put fancy cupcake liners around the outsides of our cupcakes to make them stand out.  If you’re interested in doing the same you can check some out HERE.

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