St. Patty’s day, we made it! I feel like this will mark a turn for the better in the weather. It’s either like a cold January day or we might get a summer like day. I think we are somewhere in the middle this year. Which rarely happens! This is another one of those holidays I avoid. Chicago really does it up, dying the river green, parades, and lots of green beer! Also, the city is filled with young suburbanites, typically inebriated by 9am! I avoid the streets on this day. Although it’s usually quiet by 3pm, all the kids are typically passed out already, missing their train stops on the way back to suburbia!
Did you all know that St. Patrick wasn’t even Irish? Heck, he wasn’t even religious, until he was kidnapped at age 16 and brought to Ireland where he was forced to work as a shepherd. He was believed to be born in England, his name was Maewyn Succat. Maewyn, where are all the Maewyns now? Maybe we should bring that one back! Everyone is looking for that next unique name, hot baby names of 2019, after a day/night of reveling in 2018?? Also, it is said that St. Patrick used the shamrock to explain the holy trinity to the pagan Irish. The color associated with St. Patty’s day also used to be blue! Any who, leave it to us to turn a religious holiday and feast into a drinking holiday!! Woo hoo!
Ok, enough of the history lesson, thank you Wikipedia. Back to these delicious cupcakes! Why not celebrate St. Patrick’s Day with these delectable treats! Wearing green not required to consume.
These cupcakes were inspired by a large shot, that a lot of these revelers will probably be partaking in today! The Irish Car Bomb! I have done one or two in my past and my sister used to love them! Long gone are those days for my sister, at least for the next 9 months! For those not familiar, the shot is a pint glass filled about ¾ of the way up with Guinness. Then you take your shot glass filled with half Irish whiskey and the other half Bailey’s Irish cream. Then you drop that into the pint glass and down the whole thing in one fell swoop! Sounds lovely, doesn’t it. 😉 You know what is lovely though, these cupcakes! They won’t give you a hangover either! The addition of the Guinness pairs perfectly with the chocolate of the cupcake and bakes into a moist fudgy cake with a surprisingly light crumb. The Irish whiskey replaces the extract in the recipe. The buttercream is super creamy and delicious with a hint of the Bailey’s. These are the only way I will do an Irish Car Bomb these days!!
Stay safe and enjoy!
Diane
- Cupcakes:
- 1 and ⅓ cups AP flour
- ½ tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ cup dutch processed cocoa powder
- ½ cup unsalted butter room temp
- ¼ cup brown rice syrup
- 2 eggs room temp
- ¾ cup sugar
- ¼ cup buttermilk room temp
- 2 tsp vanilla
- 1 cup Guinness
- 1 tbsp. Jameson
- 1 tsp. instant espresso
- Bailey’s buttercream:
- 2 sticks salted butter
- ¼ cup of bailey’s Irish cream
- 3½ to 4 cups powdered sugar
- 2 tsp. vanilla extract
- For the cupcakes:
- In a medium bowl combine the flower, salt, baking powder, baking soda and cocoa powder, and set aside. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners
- In a separate bowl, combine, the milk, Guinness, espresso, brown rice syrup, Jameson and vanilla and set aside.
- In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes. Slowly add the sugar and beat to combine, about five minutes. Scrap down side of bowl as needed.
- Next add the eggs one at a time and beat until fully combined.
- Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and beat until combined. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and beat until just combined. Do not over mix.
- Fill each of liners ⅔rds full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs. Allow to cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool completely on the rack.
- For the Buttercream:
- Add the room temp butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium for about 2 minutes until smooth. Slow down speed, add the powdered sugar one cup at a time, increase speed after each addition. About half-way through adding the sugar, add in the Bailey's and vanilla extract. Beat to combine. Finish adding the sugar. Add more Bailey's one tablespoon at a time if you desire a creamier consistency.
- Add to piping bag with tip of your choice and decorate cooled cupcakes.
- Store in air-tight container at room temp for up to 3 days, or covered in the fridge for up to 5 days.
- Enjoy!
Yum!!! Now to find a way to dispose of the remainder of the Guinness, Jameson, and Bailey’s 😉
Haha! These are Heather’s favorite!