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st. patrick's day


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recipe share: irish car bomb cakes

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bake @ 350°, 17 min. & ta-dah! makes 24 cupcakes.

chocolate whiskey cakes

you’ll need:

1 C stout beer

16 TBSP unsalted butter

¾ C unsweetened cocoa powder

2 C all-purpose flour

2 C sugar

1½ tsp baking soda

¾ tsp salt

2 lg eggs

2/3 cup sour cream

ready, set, go:

combine the stout & butter in a medium saucepan over medium heat. add the cocoa powder & whisk until smooth. remove from the heat & allow to cool slightly.

combine the flour, sugar, baking soda & salt.  beat together the eggs & sour cream to blend. add the stout-butter mixture & beat. mix in the dry ingredients on low speed just until incorporated. divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. bake until a toothpick inserted in the center comes out clean, about 17 mins. allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

whiskey glaze

you’ll need:

½ C water

½ C sugar

2 TBSP whiskey

ready, set, go:

combine the water & sugar in a small saucepan. heat over medium-high heat, stirring occasionally, until the mixture is warm & the sugar has dissolved.  remove from the heat and stir in the whiskey.

pierce cakes, while still in pan, with a toothpick or fork & brush with whiskey glaze mixture.

bailey’s irish buttercream frosting

you’ll need:

8 TBSP unsalted butter, rm. temp.

3-4 C confectioners’ sugar, sifted

4-8 TBSP bailey’s irish cream

ready, set, go:

place the butter in the bowl of a stand mixer fitted with the paddle attachment. beat on medium-high speed until light & fluffy, about 2-3 mins.  slowly add the powdered sugar until it is all incorporated. mix in the bailey’s until smooth.  add more if necessary until the frosting has reached desired consistency.

-TIP: fill glazed cakes with a bailey’s ganache!!

bailey’s irish cream ganache filling

you’ll need:

8 oz. bittersweet chocolate, finely chopped

2/3 C heavy cream

2 TBSP butter, at room temperature

2 tsp Bailey’s Irish cream

ready, set, go:

heat heavy cream over medium heat in a sauce pan.  when the cream comes to a rolling boil remove from heat & add bittersweet chocolate. let sit for one minute & then whisk until smooth. add the butter & bailey’s, stir until combined.

coning & filling tips

(source)

11:51 am: allisonbakes2 notes

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