Hey everyone,
Sorry again for the week long delay! It's been slightly hectic in the house lately. We had my mom's dog here for a little over the week (felt like a year)! He's a cutie, but a puppy... a hyper puppy! So anyway... I did get my baking done, just not the post. So here we are today with 2 new flavors!
1st flavor is Guinness with Bailey's Frosting! A co-worker of mine, Tracy, requested this flavor a couple of months ago. Her husband's birthday was last weekend, so I made these especially for her :) PS... they were delicious!!!!
Guinness Cupcakes with Bailey's Frosting
Makes 24-30 cupcakes
Ingredients for Cupcakes:
1 cup unsalted butter
1 cup Guinness stout (I did not use Guinness, Tracy gave me a different stout to use and it worked great)
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
1 cup Guinness stout (I did not use Guinness, Tracy gave me a different stout to use and it worked great)
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
Frosting:
1/2 cup unsalted butter
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
Directions:
1. Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
3. Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
4. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
5. Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonfuls at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
Directions:
1. Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
3. Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
4. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
5. Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonfuls at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
(I did not follow this exact frosting recipe. Instead, I used Bailey's coffee creamer in place of the original Bailey's. Because the flavor wasn't as strong, I used 4T. Bailey's creamer and added a little more powdered sugar until I liked the consistency. I did add the 1T. milk as well. It really did taste good!)
6. Frost cupcakes with Bailey's frosting.
Everyone at work really liked them. I was kind of skeptical just because I'm not a beer drinker, but they were really good!
Next up... Tuxedo Cupcakes!
So today is my 2 year wedding anniversary! Yay! What better way to represent a wedding then with tuxedo cupcakes! I guess just the name alone does that :)
Anyway... these guys were pretty easy to make! No frosting required!
Tuxedo Cupcakes
Makes 24 cupcakes
Ingredients:
8 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup plus 1 cup granulated sugar
1 cup mini chocolate chips
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1. Preheat oven to 350°. Line 24 muffin cups with cupcake liners.
2. Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes).
3. Stir in the chocolate chips. Set aside.
4.In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt.
4.In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt.
5.Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.
6. Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. DO NOT OVERFILL OR THESE WON’T LOOK AS PRETTY.
6. Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. DO NOT OVERFILL OR THESE WON’T LOOK AS PRETTY.
7. Bake 22 to 28 minutes, until the tops spring back lightly when touched. (I did 22 minutes at first then added an extra 3 minutes because they didn't look ready. Should have stuck to the 22 minutes. They ended up a little browned on the top.)
Cool in pans for 10 minutes. Remove to wire racks to cool completely.
Yummmm.....
Keep me posted if you try any of these flavors!! I'd like to know how they turn out for you! :)
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