Smithwicks Cupcake w/ Bailey's & Jameson Buttercream Frosting
| Prep Time: 30 min | Serves: 20 |
| Cooking Time: 30 min | Yield: 20 cupcakes |
A St. Patrick's Day favorite! Rich chocolate cupcake with a surprising buttercream frosting.
Ingredients
- 1 cup 12oz Irish Ale
- 17 tbsp Light Butter, Salted
- 3/4 cup Cocoa (natural, Unsweetened)
- 2 cups Dark Brown Sugar
- 3/4 cup Fage 0%
- 2 Organic Free Range Eggs-Large
- 1 tbsp Vanilla Extract, Imitation, Alcohol
- 2 cups All-purpose Flour
- 2 1/2 tsp Baking Soda
- 3 cups Confectioners Powdered Sugar
- 2 tbsp Irish Cream
- 1 tsp Irish Whiskey
Directions
FOR THE CUPCAKES:
1. Preheat the oven to 350; line a muffin tin with cupcake liners.
2. Combine the Smithwicks and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
3. Remove from heat, and whisk in the cocoa and sugar.
4. In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
5. Sift together the flour and baking soda, and fold in the batter.
6. Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
FOR THE FROSTING:
1. Put the stick of room-temperature butter in a large mixing bowl and bet at medium-to0high speed for a few minutes.
2. Add Bailey's and Jameson, and mix at low speed.
3. Gradually spoon confectioners' sugar into the bowl, mixing on low speed.