Tag Archives: baking

Want a Marriage Proposal? Make These Cupcakes.

1 Dec

Gurls, we all know the way to a man’s heart is through his stomach. I started making these cupcakes a few years ago and EVERY TIME I MAKE THEM, I get a marriage proposal. Yup, they are THAT GOOD.


This recipe is actually a combination of two recipes: Irish Car Bomb Cupcakes from Brown Eyed Baker and Annie’s Eats (which I found by way of Dara McBride on IrishCentral.com)

I make the Guinness cupcakes and Bailey’s Irish Cream buttercream frosting from Annie’s Eats and the Jameson Whiskey Ganache from Brown Eyed Baker.

You’ll have extra Guinness (which, naturally, you’ll need to drink) and there will be extra Jameson Ganache (which, naturally, you’ll need to eat) and there will be extra Bailey’s Irish Cream (with, naturally, you’ll need to pour a shot and enjoy). I promise, you’ll be happy making these.

So here goes….

Serving: 24 regular sized cupcakes….I usually make these “Texas sized” (jumbo cupcake liners) for St. Patrick’s Day. When I do this, I reduce the recipe by half and get 6-7 cupcakes which is the perfect amount if you are sharing with someone special or just a friend or two.

For cupcake:

1 cup of stout (Guinness)
16 tbsp unsalted butter (2 sticks of room temperature butter)
3/4 cup unsweetened cocoa powder
2 cups flour (recipe calls for all-purpose, I like bread flour, makes them fluffy)
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream (the real deal, no non-fat or light sour cream for this)

For whiskey ganache filling:

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tbsp butter (at room temperature)
2 tsp Irish Whiskey (Jameson)

For Bailey’s buttercream frosting:

8 tbsp unsalted butter, at room temperature
4 cups of confectioner’s (powdered) sugar
8 tbsp Bailey’s Irish Cream

To make cupcakes, preheat the oven to 350 degrees. Put liners in cupcake pans. Combine the stout and butter in saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool. It doesn’t have to be cold, but you don’t want it too hot because it will scramble your eggs when you add it.

In a large mixing bowl, combine flour, sugar, baking soda and salt. In a separate bowl, beat together the eggs and sour cream until blended. If using an electric mixer, use the paddle attachment.

Once that stout mixture has cooled, add it to the eggs and sour cream just to combine. Mix in the dry ingredients on a low speed until incorporated. Use a small ice cream scoop (I usually do two scoops), and divide batter equally between the liners so each is filled half way (can be a wee bit more).

Bake until a toothpick inserted into the centers comes out clean. Everyone’s oven is different. Both of these gurls said 17 minutes in their recipes. My gas oven takes 20 minutes for regular size cupcakes and 28 minutes for Texas size jumbo cupcakes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make whiskey ganache filling: Finely chop the chocolate and transfer to a heat proof bowl. Sooooo important to chop the chocolate in small bits because you want it to melt quickly. Heat the cream until simmering and pour over the chocolate. Let it sit for one minute and then use a rubber spatula and stir from the center outward until smooth. Add the butter (I like to cut it up in small squares to help with melting/blending process) and the whiskey and stir until combined. Try not to pour directly in a glass and drink cause chocolate and whiskey smells sooooo good. Let the ganache cool until thick but still soft enough to pipe (usually 2-3 minutes). Go get some Wilton bags and piping tips (you can find them online, Party City, Home Goods/TJ Maxx/Marshall’s, Bed Bath & Beyond, Amazon, Target). This is an excellent tool to have on hand and helps you make fancy bakery worthy decorative icing.

To fill the cupcakes, you can use a knife to gently scoop out the center. For regular size cupcakes, I use a teaspoon measuring spoon. For Texas sized cupcakes, use a tablespoon measuring spoon. Put that yummy ganache in a piping bag and fill holes of cupcakes to the top. Once you do this, game on for eating the rest of the ganache. And, of course, all the Guinness cupcake circles.

To make Bailey’s buttercream frosting, pour a shot of Bailey’s and enjoy. Then, put the butter in the bowl and use paddle attachment (or your hand-held mixer) on medium-high speed and beat until light and fluffy, about two minutes. Gradually add the powdered sugar until incorporated. Mix in the Bailey’s until smooth. Pour another shot of Bailey’s and enjoy.

I’ve frosted cupcakes using a knife and that’s fine. But seriously, get the piping tips and bags. Makes life easier and everyone will think the cupcakes are from a professional baker. I used the star decorating tip for these.

I always make these the same day I’m serving them. I’m sure they would be good the following day, but there are never any leftovers. Get ready for tiny cartoon hearts in the eyes of the guys that eat these and enjoy those marriage proposals, Gurls.


Mmmm…Heart Shaped Cinnamon Rolls

21 Jan

So right before the holidays, I read Lisa Leonard’s blog and Poppy’s at Play blog both talked about making heart-shaped cinnamon rolls. Wanting to show my man some love on Christmas day, I got up early to make coffee and the rolls.

I should have paid attention to the size of baking dish that Andy Porter (Poppies at Play) used for hers. But since Lisa made her’s on a baking sheet, I figured it didn’t matter so I used my larger glass dish. I thought I would be giving the cinnamon rolls space to grow, but as you will see from the photos below, they could have used smaller quarters.

Here’s what I will do differently next time:
1) keep them in a small square dish so they touch one another
2) put a little extra butter in the middle when I roll the dough so when I pinch the bottoms to make the point of the heart shape, they will stay together

Supplies needed:
1 package of seamless sheet of dough

For the filling:
1/2 cup packed brown sugar
1.5 teaspoons ground cinnamon
(mix ingredients together)

For the glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk (or water)
(mix all ingredients together until smooth)

My sweetheart said the ones that didn’t turn out looking like hearts tasted just as good as the ones that do.

Here goes the recipe and the process:

1) Buy a seamless sheet of dough (mine was from Pillsbury)

2) Mix 1/2 cup packed brown sugar and 1.5 teaspoons of ground cinnamon (Note: I didn’t end up using all of this. I probably had enough to make another batch. I could have also spread a thicker layer on the dough, but I kept it fairly thin on this try).

3) Spread out dough and using a pastry brush, cover the entire sheet with melted butter. I melted two tablespoons in the microwave.

4) Next spread the cinnamon/brown sugar mixture all over dough.

5) Now roll the left side up to the middle. Then roll the right side up to meet in the middle. Here’s what it looks like from the top:

and here’s what it looks like from the side:

6) Cut the dough in about 2 inch slices. You want to get 8 or 9 hearts out of it. Pinch the bottom point on each one to form heart. (Note: I plan on brushing a little more butter on the inside of the point next time to see if it makes it stick better). I sprayed a baking dish with some Pam (Note: Next time I am planning on using a smaller dish so the hearts touch) but here’s what they looked like in the larger dish.

7) Follow instructions on package to bake. When done, remove from oven and let cool.

8) For the glaze, mix 1/2 cup of powdered sugar, 1/4 teaspoon vanilla and 2 teaspoons of milk (you could also use water). Mix all together until smooth and then drizzle on top of cinnamon rolls.

9) Pour yourself a cup of coffee, tea or hot chocolate.

10) Enjoy!

Happy Moment of the Day: Knowing that when you make this recipe, you are going to have a sweet day!