Tomorrow we have our first St Patrick's Day in the USA. But in fact we celebrated at a friend's house on the weekend - a party complete with green beer (a first for us!). Assured that we weren't to bring alcohol as a keg had been purchased, I still refused to turn up at a party empty handed. So I made cupcakes. Irish coffee cupcakes to be precise.
It's surprisingly hard to find a "proper" recipe for Irish coffee cupcakes online. There are lots out there, but they all contain either stout or chocolate (or both), neither of which are ingredients in an Irish coffee. So I made my own, mashing together two recipes and adapting them to my purposes. Espresso cake for the base, Irish whiskey buttercream for the icing. Simple, and delicious.
Irish coffee cupcakes (adapted from Williams-Sonoma). Makes 12
- 1 1/4 cups self-raising flour
- 3/4 cup sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 2 tsp espresso powder
- 1/2 cup milk
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
In a small mix the espresso powder and the milk. Beat together sugar and butter until light and fluffy (2 to 3 minutes). Reduce the speed and add the egg and egg white, one at a time, beating well after each addition. Bit by bit add the flour and the milk mixture, alternating between the two, beating between each addition.
Divide the batter between the muffin cups (about 2/3 full). Bake for 18 to 20 minutes. Cool completely on a wire rack.
Whiskey buttercream icing (adapted from The Newly Wed Chefs)
- 1 3/4 cups icing sugar
- 1/2 cup butter, softened
- 2 tablespoons Irish whiskey
Beat all ingredients together until creamy and smooth. Frost the cupcakes when they are completely cool. Garnish with nonpareils and coloured sugars and serve.