Wednesday, March 16, 2011

Happy St. Patrick's Day!

I seem to have an obsession with alcoholic cupcakes. These Irish Coffee Cupcakes are more mellow than the Irish Car Bomb Cupcakes in both alcohol content and sweetness but still pretty amazing (although not as much fun?!?....). Both cupcakes are best the day they were made and okay the next day as the alcohol begins to evaporate from cake and frosting so it loses a lot of the flavor. I can't pick a favorite between the two recipes because they are both amazing! But this is obviously the sophisticated adult cupcake while the Irish Car Bomb Cupcake is the drunken college kid cupcake.
Irish Coffee Cupcakes
(Martha Stewart Magazine)
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
Frosting Ingredients:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting
1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. 
2. Pour hot water over espresso powder; let cool. Combine espresso with milk. 
3. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture.
4. Fill about 15 cupcake cups and bake 20 to 22 minutes. Let cool.
5. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
6. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
mmmm...Happy St. Paddy's Day!

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