Dec 24, 2010

Irish Coffee Cupcakes

Irish Coffee Cupcakes

Not having much of a sweet tooth, I usually resort to a cheese plate for dessert. Or tiramisu, on special occasions. But you sure make me happy with a good ole Irish coffee after dinner. Or a Spanish coffee for that matter (just replace whiskey with Tia Maria). Yum.

I’ve seen a lot of recipes that use a mere 1 or 2 tbsp whiskey in either the batter or the frosting. Really? My Irish coffee is always heavy on the whiskey—no point in drinking it unless you can actually taste it. And in my humble opinion, so should an Irish coffee cupcake be. No whiskey, no Irish coffee. 

These cupcakes taste like whiskey alright. Not crazy much, but enough to give them a wonderful boost. The cupcakes as well as the topping.

Definitely not kid-friendly, mind you!


Ingredients:

Cupcakes:

1 2/3 cup all-purpose flour
1 cup brown sugar (firmly packed)
1 tsp baking powder
2/3 tsp baking soda
1/4 tsp nutmeg
1 tsp salt
1/2 tsp ginger powder
1 tsp cinnamon
1/2 cup whiskey
1/2 cup vegetable oil
2 eggs
3 tbsp milk

Optional: raisins

Topping:

1 cup heavy cream
3 tablespoon confectioners’ sugar
1 tablespoon whiskey


Directions:

In a bowl you combine the flour with the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Irish Coffee Cupcakes

Irish coffee needs brown sugar. Cupcakes need eggs, room temperature.
Irish Coffee Cupcakes

Pour the oil into your mixer bowl.
Irish Coffee Cupcakes

Combine it with the brown sugar and let it cream for 3 minutes before adding the eggs. Give it another 4 minutes.
Irish Coffee Cupcakes

It should be a smooth, silky brown, concoction by now.
Irish Coffee Cupcakes

Time to add the whiskey, 1/2 a cup to be precise.
Irish Coffee Cupcakes

Also add 3 tbsp milk and mix for 2 minutes at high speed.
Irish Coffee Cupcakes

Add the spiced up flour.
Irish Coffee Cupcakes

And optionally some raisins, 1/4 to half a cup should do. The raisins really add to the flavor. At least I think they do.
Irish Coffee Cupcakes

Mix until just combined.
Irish Coffee Cupcakes

Line a standard muffin tin with liners. I doubled the liners. Fill them 2/3 of the way with the batter.
Irish Coffee Cupcakes

Bake the cupcakes in a preheated oven at 350F (175C) for 17 to 20 minutes. Until a toothpick stuck in the center comes out clean.

They smell so good!
Irish Coffee Cupcakes

Let them cool on the rack.
Irish Coffee Cupcakes

Don’t you dare use buttercream frosting. Irish coffee is topped with whipped cream, so whipped cream is the only option. Sorry to be this stern, but I have to draw the line somewhere.

Pour 1 cup of whipped cream into a mixer bowl and add 3 tbsp (more if you like it sweet) confectioners sugar. Beat until it starts to thicken a bit. Pour in 1 tbsp whiskey and continue to beat until you can form soft peaks. Don’t make it very firm!
Irish Coffee Cupcakes

The whiskey does amazing things to the whipped cream. Save some to spoon on your coffee!

Normally I would have used a little espresso to dust the cupcakes with, but I went all the way this time. This stuff is great on desserts—freshly grounded sugar, coffee beans and chocolate.
Irish Coffee Cupcakes

These are truly little bites of heaven. Serve with strong espresso to get the full effect.
Irish Coffee Cupcakes

Merry Christmas, everyone!!

Much love,

Kay

Ingredients
    1 2/3 cup all-purpose flour
    1 cup brown sugar (firmly packed)
    1 tsp baking powder
    2/3 tsp baking soda
    1/4 tsp nutmeg
    1 tsp salt
    1/2 tsp ginger powder
    1 tsp cinnamon
    1/2 cup whiskey
    1/2 cup vegetable oil
    2 eggs
    3 tbsp milk

    Optional: raisins


    Topping:

    1 cup heavy cream
    3 tablespoon confectioners’ sugar
    1 tablespoon whiskey
Directions
    n a bowl you combine the flour with the baking powder, baking soda, salt, cinnamon, ginger and nutmeg. IN a mixer bowl you combine the oil with the sugar and beat it fluffy in about 3 minutes. Add the eggs and give it another 4 minutes.

    Pour in the whiskey, milk, and mix for 2 minutes at high speed. Add the flour and optionally the raisins, mix until just combined. Line a muffing tin with liners and fill them 2/3 of the way with the batter.

    Bake the cupcakes in a preheated oven at 350F (175C) for 17 to 20 minutes. Until a toothpick stuck in the center comes out clean. Let them cool on the rack.

    Pour 1 cup of whipped cream into a mixer bowl and add 3 tbsp (more if you like it sweet) confectioners sugar. Beat until it starts to thicken a bit. Pour in 1 tbsp whiskey and continue to beat until you can form soft peaks. Don’t make it too firm!

    Top each cupcake with 2 tbsp whipped cream and dust them with a little espresso or cocoa
Meal type: cupcakes
Servings:
Copyright: © kayotickitchen.com
Nov 18, 2010

Braised Red Cabbage (with apples)

Someone mentioned wanting my red cabbage recipe when I posted my hachee. Now, those two dishes go hand in hand as far as I’m concerned. I actually did a Dutch red cabbage recipe for a guest posting as well a few years ago. It would be a venial sin to let this recipe go to waste somewhere in the land of unpublished recipes. I tried to find the old posting but…