Tag Archives: delicious

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.

img_2363.jpg

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.

 

Advertisements

Pin Me ~ Week Five ~ from my Recipes Board ~ Pumpkin Cornbread

4 Feb

So I hadn’t planned on doing another pin from my recipe board so soon….but sometimes necessity wins out.

The motor on the furnace blew and it’s C-O-L-D. Making something in the oven at least heats up the kitchen a bit so that’s why I went in search of a yummy recipe. And I found one in this Pumpkin Cornbread.

If you love pumpkin as much as I do, head over to Sweet Pea’s Kitchen for all matter of yummy pumpkin goodness.

crumble with butter

Ingredients:

1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses

Directions:

photo(3)

Ingredients

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.

dry

Dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

wet

Wet Ingredients

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.

mixed

Wet and dry ingredients combined

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

baked

Fresh from the oven

Recipe Note:
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes

crumbly

Crumbly goodness

After trying it with and without a dab of butter, I decided to drizzle some honey over the top. YUM!

honey

Drizzled with honey

Happy Thang: Eating pumpkin….anything.