Cupcakes are a favorite in this house. I’ve always been a fan of creating special goodies for every holiday and special occasion so it seemed a no-brainer that I would create a custom cupcake for St. Patrick’s Day, right? It’s been a few years since I first brought this beauty into being but it never fails to deliver. I’ve even experimented with adding a filling – Irish Cream, of course – which packs an extra punch. Note: These are NOT kid-friendly. They do contain alcohol.
- The Beer: I’ve tried a number of different stout beers to make this cupcake just right. Ultimately, I decided that Guinness is my beer of choice on St. Patrick’s Day but you can alter the flavor of your cupcake by trying different stouts. I’d recommend a Breakfast Stout (Founder’s is pretty good) or maybe a Double Chocolate Stout (Young’s has a really good one).
- The Liquor: I’ve only used a generic Irish Cream once and I will never do it again. The consistency of the frosting was terrible and the flavor too bland. In short, it ruined the cupcake. I stick with Bailey’s though I have experimented with different flavors to alter the flavor and I’ve not found a bad one yet. Again, that’s just my preference.
- Non-alcoholic: Obviously, I’m a mom. Obviously, I want my kids to be able to have the cupcakes too. Obviously, I am not giving them cupcakes with liquor in them. To that end, I’ve made the cupcakes without the beer (essentially a chocolate cupcake) and used an Irish Cream creamer in the icing instead of actual Irish Cream. It’s not the same but the kids thought it was cool and it still tastes yummy!
- Easier Cupcake Batter: I like to bake mine from scratch, but we don’t always have that kind of time, so, try using a box cake mix and subbing the beer in for the water.
The Cupcake Recipe
- 2½ cups flour
- 3 eggs
- 2 teaspoons vanilla
- 1 cup sugar
- 4 teaspoons baking powder
- 12 tablespoons butter
- ¼ cup cocoa powder
- 1 tablespoon vegetable oil
- 1 1/14 cups stout beer
- Mix dry ingredients in large bowl and set aside.
- Mix wet ingredients in a separate bowl.
- Slowly pour wet ingredients into dry mixture and stir until mixed.
- Pour into prepared cupcake pans.
- Bake at 350 degrees for approximately 15 minutes depending on your oven.
The Frosting Recipe
I’m going to tell you a secret about my baking that few people know – I use a basic recipe for all of my frosting – 1 cup of shortening, 1 pound of powdered sugar, and 1-2 teaspoons of vanilla extract. That’s right, one base frosting goes a LONG way and keeps them coming back for more!
For this particular frosting, I used 1/2 cup of Irish Cream Liquor and 1/2 cup milk, Combine the shortening and liquids until well blended (no lumps!) then gradually add the powdered sugar until frosting is smooth. It should be smooth and thin enough to decorate cupcakes without losing shape. Remember, don’t frost the cupcakes until they are completely cool or your frosting will melt!