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Perky Cupcakes

March 16, 2011

Sadly, I haven’t had much time to bake or even cook lately. It seems the only time I spend in the kitchen the past few weeks is to clean. Especially when my stove was growing hair. I’ve only unpacked half of my utensils and bakeware, and I don’t even know where my plates are. It’s a bittersweet problem to have.

But, since tomorrow St. Paddy’s Day (a day where everyone has a little Irish in them), I figured I’d find the time to whip up something special. I found this recipe that pretty much has every ingredient I love (aside from salted chocolate): liquor, coffee and sugar. Because, is there really anything else you need?

I think not.

And being that I can’t locate my plates, cupcakes are the way to go…

Irish Coffee Cupcakes

Recipe adapted from Martha Stewart (so you KNOW they’re going to be good!)

INGREDIENTS

Cupcakes

2 cups all-purpose flour (because all flour should have a purpose – ha)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup boiling water

2 tbsps instant-espresso powder

1/4 cup whole milk

1 stick unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

2 large eggs

Frosting

1 cup heavy cream

1 tbsp confectioners’ sugar

1 tbsp whiskey

Instant-espresso powder, for dusting

DIRECTIONS

Preheat oven to 350 degrees. 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.

Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey (OH YEAH); whisk until slightly stiff peaks form.

Top each cupcake with frosting; dust with espresso powder.

Enjoy! Don’t eat and drive. :)
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4 Comments leave one →
  1. March 16, 2011 6:07 pm

    Those cupcakes are so cute!

    xoxo
    Kathleen

    • March 17, 2011 5:16 pm

      hi kathleen, they are delish too!

      Thanks for visiting :)

  2. Erica Donovan permalink
    March 16, 2011 4:41 pm

    Oh those sound awesome!! You’ll have to make those for me when I come visit- actually I can make them for myself just make a few w/out whiskey so my manfriend can have some too!! :) Happy St. Patty’s Day tomorrow!! Have fun whatever you do and be careful! Love you! :)

    • March 17, 2011 5:18 pm

      you can actually probably keep the whiskey in the cupcake, the alcohol will burn off in the oven – it’s more for flavor. If you do make both options, let me know if there’s a difference in taste.

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