Guinness Cupcakes With Baileys Irish Cream Buttercream Recipes

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GUINNESS CUPCAKES WITH BAILEY'S FROSTING



Guinness Cupcakes With Bailey's Frosting image

The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 24-30 cupcakes

Number Of Ingredients 16

1 cup unsalted butter
1 cup Guinness stout
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
1/2 cup unsalted butter
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
green sprinkles

Steps:

  • Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
  • 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.
  • 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.
  • 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.
  • 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 spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
  • Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM



GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM image

Categories     Chocolate     Dessert     Bake

Yield 20-24 cupcakes

Number Of Ingredients 19

Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Steps:

  • Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners. Bake cake until tester inserted into center comes out clean, about 17 minutes. Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth Add the butter and whiskey (if you're using it) and stir until combined. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING



Chocolate Guinness® Cupcakes with Irish Cream Frosting image

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Provided by Cara

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 66

Number Of Ingredients 13

1 ¼ cups butter
¾ cup unsweetened cocoa powder
1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅔ cups white sugar
2 eggs
1 ½ cups butter, softened
3 ½ cups confectioners' sugar
¼ cup Irish cream liqueur (such as Bailey's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
  • Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
  • Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g

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