Recipes for Irish cupcakes
I guess you are thinking that us Irish are not very well known for our cupcakes and what, in fact, if anything would make a cupcake Irish in origin. Well you may be surprised to hear that the Irish have been making cupcakes for many years and there are lots of recipes that include such things as Guiness or Baileys liquers that quailfy us to call them irish. There are also lots of recipes that have Irish whiskey included. I am going to share a few of the most popular ones with you and hopefully you will have a go at making them. Feel free to send me any pictures and i will put them up, even if they just have green icing like the ones in the picture or if they are something a bit more special.
Irish coffee cupcakes
These coffee cupcakes are are really nice twist and are very straightforward to make.
2 cups of plain flour
1/4 cup of milk
1/4 cup of hot water
1/2 cup of caster sugar
1/2 cup of brown sugar
Butter ( a couple of sticks )
2 heaped dessert spoons of instant coffee
1 tea spoon of baking powder
Get the oven heated in advance at 350 degrees. Start by mixing the hot water, coffee and milk and leave to cool. Then whisk together the flour, baking powders and salt. Next get the miser out and beat the butter and sugars unitil the mixture starts to lighten in colour, then add the eggs in one at a time, keeping mixing as you go. Keep the mixer going and add in the flour and coffee mixtures slowly till everything is combined and the mixture is smooth.
Fill all the cups in a muffin tray to about 2 thirds full and bake in the oven for around 20 minutes.
Once they are cooled you are free to decorate with any icing or topping of your choice. You should easily get 25 or 30 cupcakes from this recipe.
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Irish bomb cupcakes
If there is one thing us Irish are known for its drinking. We are world famous for Guiness and whiskey, for the craic and for generally enjoying ourselves so it will come as no surprise that one of our favourite cupcakes will contain some booze. These bomb cupcakes actually have Guiness, whiskey and Baileys in them so they are not for the fainthearted.
They are really a clever adaptation of a St Patricks day cocktail which includes all three of the drinks. I am not sure where the bomb bit of the name comes from but I believe it comes from the conflict in the area and is tongue in cheek as the cocktail was called a bomb too
The cup cake ingredients are
1 cup unsalted butter
3/4 cup unsweetened cocoa
2 cups plain flour
2 cups caster sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Eight ounces dark chocolate
2/3 cup double cream
2 tablespoons butter softened
2-3 teaspoons Irish whiskey
4-5 cups icing sugar
2 Â½ stick unsalted butter, at room temperature
6-7 tablespoons Baileys
Preheat oven to 350Â°F. Line 24 cupcake cups with liners. Melt the butter in a pan on a medium heat and add the Guinness, add the cocoa powder. Once everything is combined leave to cool.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl. Beat together in another bowl the sour cream and eggs then add the Guinness mixture. Now add the flour slowly until the mixture is smooth and everything is completely combined. The mixture is ready to transfer to the baking tin. Bake them for about 20 minutes then leave to cool.
Break up the chocolate and put it in a bowl. Heat the cream and add it to the chocolate which will melt, then add the butter and whiskey. Once this cools a little, use a cutter to hollow out a section of the cupcake and pipe this mixture into the middle. Once this has totally cooled down you can mix up the icing and finish the cupcake off with an even layer piped or spread evenly on the top.
The cupcakes should look like the picture and will taste delicious.
With wedding cakes becoming so expensive and people wanting to be a bit different, wedding cupcakes are becoming very fashionable. The traditional cake is replaced with an array of cupcakes that are stacked in the style of a normal wedding cake. I think its a great idea and it will cost about 10 % of the normal price. The Dublin cupcake company is one of the leading exponents in this type of thing.
You can pretty much have any style or variety, its great fun and a real talking point. You will be well up to date with modern trends too with something a bit different.
A FEW CAKE DECORATING IDEAS
Did you know that the first cakes baked in America where small loaves of sweet bread? Look how far we have come. Home bakers should not be intimidated by the elaborate cakes being made today. You do not need to be a pastry chef to make beautiful cakes, you just need the know-how and practice. Of course the right tools will go a long way in your cake decorating endeavors. Here are a few ideas you might like to try.
Every cake worth merit starts with a smooth icing. The cake needs to cool completely before they are iced and decorated. To keep crumbs from ending up in your icing and ruining the look of your cake, start with a thin base coat of frosting that is not quite as stiff as the regular layer will be. Once this coat is on, set the cake in the refrigerator for 20 minutes. This will set the icing and any crumbs will be caught in this first layer. Now you can spread a regular layer of icing without worrying about crumbs.
Use an icing spatula to apply and smooth the second coat of icing. Once the icing is on the cake, start smoothing on the sides by running the spatula around the perimeter of the cake. One trick for smoothing the frosting is to dip the metal icing spatula in cold water, this will aid in smoothing the frosting. To smooth the top, dip the spatula in cold water and holding it horizontally over the top of the cake. Start at the point farthest from you, holding the spatula in both hands, skim the top of the icing by bringing the spatula straight toward you.
Some cake decorators say learning to smooth the icing is the hardest part of cake decorating. Practice will make you a pro in not time. Once you have it down, show it off, even a cake without many decorations that is clean and smooth will make an perfectly elegant offering.
Instead of icing, cake tops can be dusted with powdered sugar. You can choose to use a stencil for a more decorated appearance, or just the powdered sugar for a clean look.
Edible decorations are a beautiful yet simple cake decorating technique. The use of sprinkles, candy, nuts, and coconut pressed into the icing before it sets, will make your cake stand out.
To apply a textured look for your cake decorating, use a small cardboard comb, available in baking supply stores.
Piping is achieved by using a pastry bag fitted with a metal tip that is held on by a coupler. This is your most important tool for cake decorating. You can make lines, words, shells, flowers, and many other designs on the top or sides of the cake. Fill the bag with no more than 1 cup of icing at a time, twist the top of the bag and keep steady pressure when piping the design. Use your other hand to guide the tip. It is wise to find out everything you can about piping before you begin.
Fondant a smooth white paste, is used in complicated cake decorating. Fondant is kneaded and rolled to cover cakes with a sleek smooth layer of icing. It is also used to make designs that are 3-D. It is less tasty than buttercream, but the cake will look sleek and elegant.
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Please feel free to add any recipe or send in any pictures