From the B household to yours, Happy St. Pat's! We're all Irish on St. Patrick's Day (David is 1/2 Irish and I'm about 1/4). I spent my afternoon making Irish Car Bomb Cupcakes -- adapted from two different recipes. I was going to make the cupcakes from scratch, but quite frankly, David and I are moving in three weeks, and we're trying to get rid of food that has to travel. So I made them with a box mix. Forgive me?
The three principle ingredients in an Irish Car Bomb are Guinness Stout, Irish Whiskey, and Bailey's Irish Cream. In the cupcakes, the Guinness goes into the cupcake (you can't taste it, it bakes out -- but it does make a richer cupcake!), the whiskey is made into a delicious ganache filling, and the Bailey's goes into a buttercream frosting.
Irish Car Bomb Cupcakes
For cupcakes:
1 chocolate cake mix (I used Pillsbury)
3 eggs
1/3 cup of vegetable oil
1 and 1/4 cup of Guinness Stout
For ganache:
2 tbs. unsalted butter
8 oz. bittersweet chocolate (I suggest using semi-sweet, unless you like a REALLY dark and bitter ganache)
2/3 cup of heavy whipping cream
2 tsp. Irish whiskey
For frosting:
2 cups unsalted butter
5 cups confectioner's sugar
6 tbsp. Bailey's Irish Cream
Make cupcakes first. Mix all ingredients and prepare as directed on back of box (substituting Guinness for water). Bake for appointed time. Turn out onto cooling rack and let cool while you prepare ganache.
To make the ganache, chop up the chocolate finely, and put into a heatproof bowl. Put the cream into a saucepan and heat until it simmers. Pour cream over the chocolate, wait one minute, then stir with a flat spatula. Blend in butter and whiskey.
Scoop out a tiny bit of each cupcake, in the middle top. Fill each cupcake with ganache, using a piping bag (or a plastic bag with a corner cut off to act as a piper). If the ganache cools too much, warm it in the microwave for 20 seconds.
To make the frosting: cut the butter into parts and whip with mixer for 5 minutes. Add the confectioner's sugar cup by cup into the bowl, mixing as you go. Add the Bailey's, whip for another 2 minutes.
Frost cupcakes.
Enjoy with a glass of whatever alcohol you prefer.
Erin Go Bragh!
The three principle ingredients in an Irish Car Bomb are Guinness Stout, Irish Whiskey, and Bailey's Irish Cream. In the cupcakes, the Guinness goes into the cupcake (you can't taste it, it bakes out -- but it does make a richer cupcake!), the whiskey is made into a delicious ganache filling, and the Bailey's goes into a buttercream frosting.
Irish Car Bomb Cupcakes
For cupcakes:
1 chocolate cake mix (I used Pillsbury)
3 eggs
1/3 cup of vegetable oil
1 and 1/4 cup of Guinness Stout
For ganache:
2 tbs. unsalted butter
8 oz. bittersweet chocolate (I suggest using semi-sweet, unless you like a REALLY dark and bitter ganache)
2/3 cup of heavy whipping cream
2 tsp. Irish whiskey
For frosting:
2 cups unsalted butter
5 cups confectioner's sugar
6 tbsp. Bailey's Irish Cream
Make cupcakes first. Mix all ingredients and prepare as directed on back of box (substituting Guinness for water). Bake for appointed time. Turn out onto cooling rack and let cool while you prepare ganache.
To make the ganache, chop up the chocolate finely, and put into a heatproof bowl. Put the cream into a saucepan and heat until it simmers. Pour cream over the chocolate, wait one minute, then stir with a flat spatula. Blend in butter and whiskey.
Scoop out a tiny bit of each cupcake, in the middle top. Fill each cupcake with ganache, using a piping bag (or a plastic bag with a corner cut off to act as a piper). If the ganache cools too much, warm it in the microwave for 20 seconds.
To make the frosting: cut the butter into parts and whip with mixer for 5 minutes. Add the confectioner's sugar cup by cup into the bowl, mixing as you go. Add the Bailey's, whip for another 2 minutes.
Frost cupcakes.
Enjoy with a glass of whatever alcohol you prefer.
Erin Go Bragh!
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