IRISH COFFEE CUPCAKES
In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. 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, beginning and ending with flour (batter may look broken).
- Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
- Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
- Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
MARGARITA CUPCAKES
These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.
Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
IRISH COFFEE CUPCAKES
One of the pitfalls of having a blog is that you leave yourself open to all sorts of questions. The most common are from folks who want to substitute ingredients. I always want to reach through my computer screen, grab hold of their shoulders, and say, "But I worked so hard to develop this recipe. Please make it just as it is!" When I was working on these cupcakes, I began with the simple idea of individually filled chocolate cakes, similar to the kind I had as a kid, but with an adult sensibility. So I added a pour of Irish cream liqueur to the filling and spiked the ganache icing with a tipple of whiskey, which effectively wiped out the possibility of making these kid-friendly. So please don't ask if you can make them without either, because the bad news is that you can't. But the good news is that you can have them all for yourself and you don't have to share them with the kids.
Yield makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- To make the cupcakes, into a small bowl, sift together the flour, baking powder, baking soda, and salt.
- In a medium saucepan, heat the coffee until almost boiling. Remove from the heat and whisk in the cocoa until dissolved, then add the 1/2 cup (4 ounces/115 g) unsalted butter, stirring until melted. Whisk in the brown sugar and let cool until tepid. Whisk in the eggs and vanilla, then stir in the flour mixture, mixing just until incorporated. Don't overmix.
- Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 20 to 22 minutes. Let cool completely.
- To make the filling, in a stand mixer fitted with the paddle attachment or a food processor fitted with a metal blade, beat together the cream cheese, 4 tablespoons (2 ounces/60 g) salted butter, and powdered sugar until smooth. Beat in the Irish cream liqueur.
- To fill the cupcakes, use a sharp knife to cut a 2-inch (5-cm) cone-shaped hole in the center of each cupcake. Remove the plug-like pieces. Trim off the tip of each plug to create a disk-shaped piece that is 1/3 inch (8 mm) thick. Save these disks for capping the filled cupcakes.
- Divide the filling among the cupcakes, then gently press the caps into the filling. They won't fit perfectly, which is fine, and some filling may bulge out.
- To make the glaze, melt the chocolate with the cream and corn syrup or agave nectar in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the whiskey.
- Dip the tops of the filled cupcakes in the glaze, completely sealing the tops and generously coating them. Let cool, right side up, until the glaze is firm.
IRISH COFFEE CAKE
A really good and tasty Irish coffee cake.
Provided by Natalia
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
- Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
- Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
- Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
- Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
- Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
- Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g
More about "irish coffee cupcakes recipes"
IRISH COFFEE CUPCAKES - TODAY.COM
From today.com
4.6/5 (24)Author Donal SkehanCuisine IrishCategory Desserts
- In a large bowl, combine all of the dry ingredients. Make a well in the center of the bowl. Add the two eggs to the center then add the butter, milk, whiskey and vanilla extract.
IRISH COFFEE CUPCAKES - SAVING ROOM FOR DESSERT RECIPES
From savingdessert.com
5/5 (1)Total Time 48 minsCategory DessertCalories 470 per serving
- Preheat oven to 375°F. Grease a standard 12 well muffin pan, or line with greased cupcake liners.
- Using a stand mixer with the whisk attachment, whip the butter and cream cheese on medium-high until smooth. Add the coffee extract, Irish whiskey and vanilla. Blend until combined. Add the sugar and salt and mix on medium-low speed until most of the sugar is moistened. Scrape down the sides and bottom of the bowl then add the cream and whip on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl and whip another 30 seconds.
IRISH COFFEE CUPCAKES - BAKER BY NATURE
From bakerbynature.com
5/5 (1)Category DessertCuisine IrishTotal Time 40 mins
- Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy, about 3-4 minutes (don't skimp on time here!). Beat in the vanilla extract, then add in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with flour. Finally stir in the hot coffee, beating until combined.
- Using an electric mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter in a large bowl until smooth. Reduce the mixer speed to low and gradually beat in the confectioners' sugar, one cup at a time, until it has all been added. The mixture will look thick and clumpy - don't fret! Add in the vanilla extract, Irish whiskey, cold coffee, and salt and
IRISH COFFEE CUPCAKES RECIPE ON FOOD52
From food52.com
Reviews 14Servings 18Cuisine IrishCategory Dessert
IRISH COFFEE CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SMALL BATCH IRISH COFFEE CUPCAKES • THE CRUMBY KITCHEN
From thecrumbykitchen.com
IRISH COFFEE CUPCAKES – AT HOME WITH SHAY GLUTEN FREE
From athomewithshay.com
IRISH CRèME CUPCAKES | NEW ENGLAND COFFEE
From newenglandcoffee.com
BEST CARROT CAKE CUPCAKE RECIPE - HOW TO MAKE CARROT CAKE …
From delish.com
IRISH COFFEE BROWNIE CUPCAKES | PAULA DEEN
From pauladeen.com
IRISH COFFEE CUPCAKES - REAL IRISH DESSERTS
From realirishdesserts.com
IRISH COFFEE CUPCAKES | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
IRISH COFFEE CUPCAKES RECIPE - BLOG.KSVADL.COM
From blog.ksvadl.com
IRISH COFFEE CAKES | MUMMYPAGES.IE
From mummypages.ie
BAILEYS & COFFEE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CUPCAKES — TASTYKAKE
From tastykake.com
IRISH COFFEE CUPCAKES RECIPE | ODLUMS
From odlums.ie
TOP SPOTS TO GET AN IRISH COFFEE IN PHILADELPHIA - CBS NEWS
From cbsnews.com
IRISH COFFEE CUPCAKES | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
You'll also love