Thursday, March 15, 2012

Irish Coffee Cupcakes

I can't survive without my morning coffee. I also happen to adore coffee-flavored treats. And with St. Patrick's Day right around the corner, what better flavor for coffee than Irish cream! I made these for my coworker's birthday and my What's Baking March submission: Baking for St. Patrick's Day. My coworker loves coffee drinks, so I thought these would be perfect for her. And they were. I was blown away by the strong coffee flavor. I loved the addition of the coffee grounds into the batter. It gave them a speckled look. The birthday girl loved them, as did the birthday guests. If you like coffee, you have to try these. The cake has a strong coffee flavor, which you can top with any flavor of icing. These would also be great with vanilla, almond, coconut, or caramel buttercream, or better yet, swiss meringue buttercream. You can also add these flavors to the cake base. Try these. You won't be disappointed.

Irish Coffee Cupcakes   
Source: adapted from Pink Parsley
2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon coffee grounds
1/2 cup strong brewed coffee (cooled)
1/4 cup
2 tablespoons Irish cream (or milk)
1 and 1/2 sticks butter (room temperature)
1 and 1/2 cups sugar
3 eggs (whisked together) (room temperature)

Preheat oven to 350 degrees and line a cupcake tin with 18 paper cupcake liners.

In a medium bowl, whisk together flour, baking powder, salt, and coffee grounds and set aside.

In a liquid measuring cup, combine milk, cooled brewed coffee, and Irish cream.

Beat the butter at medium speed for about 30 seconds in the bowl of a stand mixer. Add sugar and beat until light and fluffy (about 3 minutes.)

Scrape down the sides of the bowl, add the eggs and beat well.

Fill the cupcake liners about 3/4 full and bake at 350 degrees for 18–22 minutes. Cool cupcakes completely on wire rack before frosting.

Irish Cream-Coffee Buttercream
2 sticks butter, room temperature
5–6 cups powdered sugar
2–3 tablespoons strong brewed coffee (cooled)
2–4 tablespoons Irish cream

Cream the butter. With the mixer on low, add powdered sugar one cup at a time and coffee and Irish Cream one tablespoon at a time until desired consistency is reached. Continue beating on low until smooth and creamy.