IRISH CUPCAKES RECIPE


Irish Car Bomb Cupcakes by Sugar & Snapshots
INGREDIENTS
GUINNESS CHOCOLATE CUPCAKES

  • 1 cup stout beer (Guinness)
  • 16 tbsp (2 sticks) unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 2 oz (2 squares) unsweetened chocolate
  • 2 1/2 cup all-purpose flour
  • 2 tbsp cornflour
  • 2 cups sugar
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 1 cup (8oz) sour cream

JAMESON GANACHE TOPPING

  • 4 oz bittersweet chocolate (70% cocoa), finely chopped
  • 4 oz (1/2 cup) heavy cream
  • 1 tbsp butter at room temperature
  • 3 tbsp Jameson Irish Whiskey

BAILEY’S BUTTERCREAM FROSTING

  • 4 egg whites
  • 3/4 cup sugar
  • 1/4 cup vanilla sugar
  • 4 sticks unsalted butter, at room temperature
  • 100 ml Bailey’s Irish cream


INSTRUCTIONS
GUINNESS CHOCOLATE CUPCAKES

  1. Preheat the oven to 350°F. Line two cupcake pans with paper liners.
  2. Melt the butter in a sauce pan over medium heat. Reduce heat to low. Add the beer, chopped unsweetened chocolate and cocoa powder and whisk until smooth. Remove from heat and set to the side and allow to cool.
  3. In a large mixing bowl, combine the flour, cornflour, sugar, baking soda and salt, whisk until combined.
  4. In the bowl of an electric mixer, beat together the eggs and sour cream till creamy. Slowly add the stout-butter mixture to the egg mixture, and mix just to combine.
  5. Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.
  6. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

JAMESON GANACHE TOPPING

  1. Place the chocolate and butter in a bowl. In a sauce pan or microwaveable cup bring the cream to boil. Pour the hot cream over the chocolate and butter. Leave untouched for 2 minutes. Stir until thick and glossy. Add in the whiskey and stir to incorporate. Refrigerate for 5 min, and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
  2. My tip for making sure the ganache doesn’t run down the sides of your cupcakes, is to place the cupcakes in the freezer for 10 min or leave in refrigerater for 30 min. They should be cool to the touch before adding ganache. The cooled cake will solidify the ganache quickly preventing it from dripping down the sides.
  3. Bring the bowl over to the cooled cupcakes. Grab the cupcake by the base and dip the top up the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as bringing back to upright position, while over the bowl will help reduce mess. Let the cupcakes cool for 1h or till the ganache is not tacky but firm to the touch. If in a hurry you can refrigerate to cool.

BAILEY’S BUTTERCREAM FROSTING

  1. In a medium metal bowl add the egg whites and whisk with a pinch of salt to break up. Add the sugar to the egg whites and whisk until incorporated. Place bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers it should feel smooth not gritty. FYI: Sugar melts at 186°F and in accordance to the USDA and FDA eggs should be cooked to 145-155°F to be safe. You do not need a candy thermometer to make this frosting which some sites suggest. Due the melting point of sugar, your eggs are heated to a temperature high enough to be safe. Just make sure that when you rub it between your fingers it feels smooth, no grittiness left at all from the sugar.
  2. Once it is smooth transfer to the bowl of a mixer and whisk on med high for 7-10 minutes until has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
  3. Once your egg whites are at this stage slowly add in butter. You will notice it does appear to look curdled after you have added in all butter but keep mixing it will come together I promise. Taste and add powered sugar to desired sweetness. I typically add 1/2 cup.
  4. Now it’s time to add the Bailey’s. I use 100ml which is a whole bottle out of of the Bailey’s Mini pack. Be careful not to over mix. Just mix until the Bailey’s is just combined. Taste it and add more sugar if needed and mix for 30 seconds more.
  5. Place into piping bag and pipe onto cooled cupcakes. I typically use a Wilton 1M tip. Enjoy!

http://sugarandsnapshots.com/irish-car-bomb-cupcakes-recipe/

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