BAILEY'S IRISH CREAM AND COFFEE MUFFINS
Make and share this Bailey's Irish Cream and Coffee Muffins recipe from Food.com.
Provided by Kitchen__Princess
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 200 C.
- Lightly grease 12 muffin tins.
- Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
- In a cup, dissolve instant coffee in the boiling water.
- In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
- Fold Baileys mixture into dry ingredients and stir quickly to combine.
- Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
- Dust with icing sugar and serve.
IRISH COFFEE MUFFINS
Make and share this Irish Coffee Muffins recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 50m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Line 12 muffin-tin cups with paper liners.
- Preheat oven to 375.
- In a bowl, combine flour, baking powder, salt and sugar.
- Stir well.
- In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey.
- Add enough milk to measure 1 cup.
- Whisk egg in a bowl with coffee-milk mixture.
- Whisk in melted butter.
- Gently stir liquid into dry ingredients just until moistened.
- Spoon into muffin tin.
- Bake at 375 for 25 minutes, or until the top springs back when gently touched.
CLASSIC IRISH COFFEE
Top the whiskey-spiked coffee with a homemade brown sugar whipped cream.
Provided by Food Network Kitchen
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
- Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.
BUSHMILLS IRISH COFFEE
Provided by Food Network
Yield 1
Number Of Ingredients 4
Steps:
- Pour coffee into a warmed Irish coffee glass mug
- Add sugar to taste, stir to dissolve
- Add Bushmills Original Irish Whiskey
- Top with slightly whipped cream, poured gently over the back of a spoon
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.
IRISH COFFEE COOKIES
Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.
Provided by Kim
Time 2h15m
Yield 32
Number Of Ingredients 14
Steps:
- Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
- Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
- Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g
IRISH COFFEE
Indulge dinner guests with a classic Irish coffee at the end of a dinner party. Made with Irish whiskey, cream and coffee, it's a decadent finale to a meal
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Lightly whip the cream just so it's very slightly thickened, then set aside.
- Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.
Nutrition Facts : Calories 436 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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