Irish Coffee Cupcakes

Sharing a St. Patrick's Day dessert today! Pardon the lateness but it's posted within one month of the holiday and I think that's pretty great for this blog. Case and point - Valentine's Day and Patrick's birthday celebration are still in the draft folder! Hopefully those will be up by the end of next week.

Onward to something green! You were probably aware that Earth Day is in April and it's actually tomorrow! So maybe I should say these "green" cupcakes are the perfect Earth Day cupcake! But they're more suited to St. Patrick's Day because they're Irish Coffee Cupcakes and they are so good! The cake is light and fluffy and then there's whipped cream icing to mimic Irish coffee. The recipe calls for dusting with espresso powder but I went with a more festive green sprinkle.

Martha Stewart's Irish Coffee Cupcakes 

For the cupcakes
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
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
For the frosting
1 cup heavy cream
1 tablespoon whiskey
Instant-espresso powder, for dusting
1/4 teaspoon salt
1 tablespoon confectioners' sugar

   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. (or green sprinkles)

No comments:

Post a Comment