Saturday, March 17, 2012

Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

Well, lets make this short, sweet and to the point.  Happy St. Patrick's Day!  I can't think of a better way to celebrate than baking Guinness into delicious cupcakes and topping it with frosting with Bailey's Irish Cream inside.  Well, I'm pretty sure I could think of better ways to celebrate, but seeing as I have to work at 4am tomorrow, this cupcakes is probably going to be the only celebrating I'm going to do today.

My only comment on this cupcakes those of you crazy people who don't like Guinness, give this cupcake a try.  The flavor of the Guinness doesn't stand out too much, in fact if I just told you it was chocolate you probably wouldn't even know there was Guinness in it.  They are by for the BEST chocolate cupcakes I've ever tasted!

The ingredients...


Bring the butter and Guinness to a simmer then whisk in the cocoa.

Beat together the eggs, sour cream and milk.

Add in the Guinness and cocoa mixture.

Add in the flour mixture.

Scoop into cupcake pans until 2/3 full.

Don't they look pretty?!

Our ingredients for the buttercream!

Beat the butter until fluffy.

Add in the Bailey's


Chocolate Guinness Cupcakes with Bailey's Butterceam
Makes 30-36 cupcakes, adapted from original recipe found here

1 bottle Guinness
1/2 cup butter
3/4 cup cocoa
2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
1/3 cup sour cream
1/3 milk

Preheat oven to 350F. Line two cupcake pans with liners.

In a medium saucepan, over medium heat, bring the butter and Guinness to a low simmer.

While you are waiting for that to heat up, whisk the flour, sugar, baking soda and salt together in a separate bowl.

When the Guinness and butter begin to simmer, whisk in the cocoa and remove from heat.  Allow it to cool a bit.

In a mixing bowl, beat the eggs, sour cream and milk together until thoroughly mixed.  Add in the Guinness/cocoa mixture and beat until smooth.  Add in the flour mixture a little at a time and beat until just mixed.  Stir up with a spatula to ensure the batter is completely mixed.  (note: this batter is quite runny, don't worry you didn't do it wrong and it bakes up beautifully...have faith!)

Scoop the batter into cupcake liners, filling about 2/3 full.  Bake 17 minutes, or until a toothpick comes out clean.

Bailey's Buttercream
1 cup butter
3 1/2 cups powdered sugar
3 Tbsp. Bailey's Irish Cream

Beat the butter until smooth and creamy.  Add in half the powdered sugar, then the Bailey's, then the rest of the powdered sugar.  Beat on medium high until light and fluffy.

Wednesday, March 14, 2012

Happy pie day...err...pi day!

Happy pi day all!  You know...pi...the number...3.14...yeah that one!  It's March 14th and along with all my fellow nerds, I felt the need to tell everyone, including random check people at the local Wal-Mart that it was pi day...pie day...and that they needed to go eat pie.  Seriously, it's an international requirement.  Look it up!

Although I really wanted to make a summery pie, like a peach pie, they aren't in season.  I guess my inner baker is trying to make up for all of the crazy rainy, cold days we have had here in the Pacific Northwest lately.  Instead, I settled for an apple pie.  Then I tortured myself for HOURS while it cooled enough to cut into it and eat it without turning it into a sloppy, runny mess.  You know, that way you all get to see pretty pictures.  You should all feel honored...seriously, check out my Facebook status updates.  It was hard to resist!

Our ingredients...note there are a few shown here I didn't use since I ended up using a premade dough and decided to use flour instead of corn starch as the thickener in the filling...

Yum!  Apples!

Our filling ingredients

Pour filling into pie crust.

Seal top crust over top, remembering to make a few slits for venting.

Doesn't it look delicious?!

Well worth the wait!  I love apple pie! : D

Apple Pie
Makes one 9" pie

2 pie crusts (you can make your own or cheat like I did and buy refrigerated pie dough)
6 cups peeled sliced apples (about 6 medium apples)
3/4 cup sugar
2 Tbsp. flour
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Preheat oven to 425 F.

Line a 9" pie plate with one of the pie crusts.  Make sure that it is placed snugly into the pie plate, so that there aren't any bubbles.

Mix together the filling ingredients and spoon into the pie crust already set into the pie plate.

Place the top crust over top of the filling and gently tuck the extra dough from the top crust underneath the edge of the bottom crust and press down to seal.  Cut a few slits to allow for venting while it cooks.

Bake for 40-45 minutes or until the apples are tender and the crust is golden brown.  If the edges are getting kind of dark, cover them with some aluminum foil.

Cool on a rack for 2 hours before cutting.