As far as cooking goes, St. Patty’s day may just be my favorite day of the year. I mean really – I get to play with beer and Irish Cream and whiskey! And where that may be normal for me for the week of St. Patrick’s Day on the blog, you can’t judge me ;D It’s an excuse for me to go to the liquor store and purchase fancy beers that I know nothing about, skip merrily down the aisles restocking the whiskey supply and make fun of the college kids that are laid out on the street by 9:30 in the morning! It’s all about pacing yourself people – and with these little cupcakes you can do just that. (You would need to eat all of them and quickly to even get a minor buzz and by then I may be worried about your blood sugars). At least you’ll have something in your stomach to start the day.
These cupcakes were made with Kerrygold butter – something I am quickly falling in love with. It’s so creamy and smooth. For those familiar with my frugal side, it should say a lot when I put Kerrygold butter on the table as the special butter for bread at dinner. Baking with something like this really makes for a creamier batter – and it translates well to the finished product. Plus they sent me adorable little shamrocks, flags, and buttons to get my Irish on! How fun
Black and White Irish Cream Cupcakes
For the cupcakes:
- 1/2 cup butter, softenend
- 4 egg whites, allow to sit for 30 minutes at room temp after seperating
- 2 cups flour
- 1 teas baking powder
- 1/2 teas baking soda
- 1/2 teas salt
- 1 3/4 cups sugar
- 3 tbs Irish Cream Liqueur
- 1 teas vanilla
- 1 1/2 cups buttermilk
- 3 oz bittersweet chocolate, melted and cooled
For the Irish Cream Ganache:
- 1/2 cup whipping cream
- 6 oz bittersweet chocolate, chopped
- 1 tbs Irish Cream
For the Irish Cream Glaze:
- 1 cup confectioners’ sugar
- 1 tbs Irish Cream
- 1/4 teas vanilla
Preheat oven to 350 degrees F. Line 24 muffin tins with cupcake liners.
Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer, cream the butter on high for 30 seconds. Reduce the speed to medium and add the sugar, Irish Cream and vanilla. Beat until well combined, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg whites one at a time (*ok, if you are anything like me, you already had separated all of you egg whites into one prep cup – I just carefully dropped a bit in for each ‘egg’) beating well after each addition. Scrape down the sides one more time. Alternate adding the flour mixture and buttermilk to the batter in three additions on low speed. Mix until just combined.
Scoop out half of the batter and set aside. Stir in the melted chocolate to the remaining batter in the bowl until combined.
Using mad skills – or dueling pastry bags – fill each muffin tin 2/3 full with the batters – chocolate on one side, plain on the other. (Seriously, the need for perfection quickly goes out the window). Bake for 20 minutes or until tops spring back when lightly touched. Cook in tins for 5 minutes before turning out to cool completely on wire racks.
Meanwhile, make the ganache and glaze. Heat the whipping cream to barely a simmer over medium-low heat. Remove from heat and add the chocolate. Let stand for 5 minutes. Add in the Irish Cream and gently stir until completely smooth. Let ganache rest for 15 minutes before using. For the glaze, whisk together the confectioners’ sugar, Irish Cream, and vanilla until smooth.
When cupcakes have cooked, spoon the ganache over the cupcakes. Add small dollops of the glaze and swirl with a toothpick. Let set.