Luck #17??? It is if it’s March 17th… St. Patrick’s Day!
This week’s baking adventure is purely inspired by this wonderful little holiday. Ever since I was little [insert pint-sized joke here], I have been excited when March 17th comes around. From the shamrocks to rainbows and leprechauns [Did anyone else make leprechaun traps out of shoe boxes???] to green-colored everything, it’s just a super-fun holiday all-around. Now that I’m adult, the holiday has some additional perks in the form of alcoholic beverages. With that being said, time to announce this week’s baking adventure…
(Chocolate Stout Cupcakes with Bailey’s Irish Cream Frosting)
Due to the awesomeness that is this recipe and the holiday it’s paired with, I decided that it would be imperative to document the baking via video. It’s the best way to soak in the joy this holiday brings to me (and hopefully you!). Please see below for parts 1 and 2 of the Irish Cupcakes baking adventure. [Should you choose to forgo the videos, keep scrolling. There is a shortened regular blog-post for your viewing pleasure!]
First things first, PREP! [Can you spot the "adult" additions to the ingredients list? ]
Next it was time to combine the wet and dry ingredients in their respective bowls. This is where a couple of slight problems occurred… SOMEONE (me) forgot to add the 2 cups of sugar until after the dry ingredients were whisked together AND she forgot to melt the butter before combining with the beer and had to backtrack. Thank goodness, these mistakes were caught early on and didn’t impact the outcome of the chocolate stout cupcakes!
After the imperfections were repaired, the wet and dry ingredients were combined 1/3 at a time to make the cupcake batter. Make sure you’re adding the dry into the wet and NOT vice-versa when combining the two.
Once the batter is combined, scoop the batter with an ice cream scooper into the prepared, lined muffin pan. Now, if you’re like me and don’t have an ice cream scooper on hand, feel free to use the Tablespoon measuring utensil. [See above] It works almost as well!
The cupcakes baked for about 20 minutes at 350 degrees. HINT: Make sure when baking cupcakes, you give them ample time to cool! Otherwise, you will have a big melty mess when trying to frost them. While the cupcakes are cooling is the perfect time to prepare the frosting! The Food Network recipe for the Chocolate Stout Cupcakes called for a variation on Cream Cheese Frosting, but nothing out of the norm… so as I usually like to do, I made a few tweaks to give it some extra Irish/St. Patrick’s Day flare!
I reduced the heavy cream down to 1/2 c and added 3 tbsp of Bailey’s Irish Cream to the mix. ALSO, I went ahead and added a tablespoon of green food coloring. You just can’t have St. Patrick’s Day without green food coloring in everything! Below is the final product!
My little Leprechaun friend had to join in on the baking and bring some luck along the way. However, I will tell you… I think he fell asleep on the job because the frosting consistency wasn’t my best. It was way too runny, even after setting overnight in the fridge. Next time, I will only use 1/4 c of heavy cream OR just make my standard cream cheese frosting recipe with cream cheese and butter.
Regardless, the cupcakes turned out SUPER moist and “magically delicious”! Thanks so much for tuning in to this week’s baking adventure. Hope you have a great St. Patrick’s Day and before I go, here’s a little Irish Blessing just for you…
Until next time!