14 March 2013

Irish Cream Cupcakes

In celebration of Saint Patrick's Day I added some of the traditional whisky cream in a cupcake, with a chocolate sponge and a touch of coffee which could be a mix of the famous irish coffee. 

The sponge recipe is adapted of the Alma's Book recipe.

INGREDIENTS makes 6 cupcakes
55 g butter  at room temperature
60 g white sugar
1 large egg
75 g all-purpose flour
25 g cocoa powder
40 ml whole milk
30 ml irish cream

Preheat the oveb to 160º and prepare the baking tin.

In a bowl sift the flour and the baking powder, the cocoa and set aside. Cream the butter and the sugar in the mixing bowl and beat it until light and fluffy. Add the eggs and beat until combined. Add the sifted dry ingredients altering with the milk and the the irish cream and beat until incorporated.

Divide the mixture between the cupcakes cases. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from the oven and let them in the tin for 5 minutes, latter cool them on a wire rack before decorate.

150 g icing sugar
60 g butter at room temperature
25 ml irish cream

Sift the icing sugar and set aside. Cream the butter until smooth and add the sugar gradually. Add the irish cream and beat on high speed until frosting is light and fluffy.

Coffee syrup for filling and topping: 
100 g of sugar
50 ml water
1/2 cup of espresso 

Make and espresso coffee. Combine the sugar and water in a pan over medium heat and cook until sugar is melted. Put down the heat and add in the espresso little by little. Stir until well combined and put the heat little bit higher and stir until mixture thinkens. Remove from heat and let it cool. Store in a glass jar at room temperature. 

Fill the cupcakes with the coffee syrup. Decorate with the buttercream and drizzle with some more syrup. I garnished also with some coffee chocolate beans.

Happy Saint Patrick's Day 

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