Tag Archives: cupcakes

Baking With Booze

Irish Cream Coffee Cupcakes

It’s a risky title, but I’m going with it. Normally, I save my baking with alcohol until around St. Patrick’s Day. Admittedly, this is when I baked these cupcakes for the first time. Since this excursion into baking with booze, I have been seeking out opportunities to use alcohol in my baking.

I find it rather exhilarating to add a little element of naughty into something so sweet and innocent such as cupcakes. You should see people’s eyes light up when you mention there is beer or liquor in the cupcake they are about to partake. It’s as if they were 16 and sneaking a sip of their daddy’s forgotten beer.

Irish Cream Coffee Cupcakes

The delightful addition to these chocolate cupcakes is Irish Cream and coffee. The flavor of the Irish Cream is not strong (I will probably add more next time). I do plan on using a bit of coffee in all of my chocolate cake or cupcake baking in the future. The addition of the coffee, really accentuates the chocolate flavor. Next time you’re baking, add a quarter to half cup of coffee. I promise, it will be amazing.

I plan to tweak the recipe I followed to make these particular cupcakes just a little bit for personal preferences, but that’s not going to stop me from sharing the source. They are quite good. I followed the recipe posted here for Irish Cream & Coffee Cupcakes.  

Irish Cream Coffee Cupcakes

The one change I did make was with the frosting. I left the coffee out of the frosting. I don’t like a strong coffee flavor. Instead, I increased the amount of Irish Cream I used and added a little bit of milk. When using alcohol to create frosting, you will need to add more liquid that when using straight milk. I imagine it has something to do with the alcohol not moisturizing, but I have not done research on the topic. I just know I need to add more than 3-4 tablespoons to get the consistency I need to pipe frosting.

Irish Cream Coffee Cupcakes

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Star Wars Cupcakes

Star Wars Cupcakes

You may have guessed by now, that we are a little on the nerdy side. Or maybe I’ve hidden that fact fairly well thus far. Which means, that we also have friends who are a little nerdy too. Maybe some a little more than others, but it doesn’t matter as we enjoy spending time with them. Especially for birthdays!

Star Wars Cupcakes

I have started offering to bring cupcakes or cakes whenever we are invited to parties. I’m working on getting my baking skills known so if I ever open a bakery, I already have a long list of customers!

Star Wars Cupcakes

This birthday boy, is a huge fan of Star Wars. With that knowledge and some newly acquired Star Wars stamp cookie cutters, I was inspired to do a little experimenting. (I really wish I had taken photos of this part.) The set includes; Yoda, Darth Vader, a Storm Trooper, and the Death Star. Not only do they work well when making cookies, they work exceptionally well on fondant. The most difficult part was making sure not to roll the fondant to thin.

Star Wars Cupcakes

The cupcakes themselves, were spectacular. I made Cupcakes-on-Tap from Bake at 350. This is my second time using this particular recipe. I used a different beer both times. The flavor was both amazing and different each time. For this batch, I used AmberBock. The birthday boy’s beer of choice. I highly recommend using this beer (though I also plan on testing this with other beers).

Star Wars Cupcakes

 I also followed the included frosting recipe. Having the touch of beer in the frosting, made it that much more fun. Though, the frosting was very thick. I recommend adding a little milk to make it easier to pipe onto the cupcakes.

Star Wars Cupcakes

These cupcakes are not child friendly. Make sure you are only serving these to people of legal drinking age.

 

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Filled Lemon Chiffon Cupcakes

This may be the first recipe I claim as my own. It didn’t begin as my own. I started off making a cake shared by cake journal and ended off going my own way with the entire process.

The cupcakes are light and fluffy with an almost angel food cake texture. Thanks to the airy-ness, the lemon curd filling didn’t glob all into one place, it spread around inside the cupcake. To complete the cupcake, I added a lemon cream cheese frosting. They were delicious!

I started out following the Lemon Chiffon Cake recipe from cake journal. With a few major deviations.

Lemon Chiffon Cupcakes

  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 6 large eggs
  • 3/4 cup cold water
  • 2 teaspoons lemon zest

Directions

Heat over to 350° F. Line cupcake pans with liners. Separate the eggs into 2 bowls. In the bowl with the egg yolks, add the oil, lemon juice, lemon zest, and water. Mix until just combined. In another bowl, mix together flour, baking powder, salt, and 1 cup of sugar. Save the rest of the sugar for the egg whites. Combine the wet and dry ingredients. Mix until smooth.

In your mixer’s bowl, beat the egg whites until light and foamy. Slowly add the remaining sugar. Beat egg whites until stiff peaks form. Mix the egg whites into the cake batter. Fold in 1/3 of the eggs at a time.

Scoop batter into cupcake pan. I use an ice cream scoop to get even results. Bake for 12-16 minutes. My oven cooks cupcakes in 15 minutes. The cupcakes will be lightly browned with a slightly rounded top when you pull them out of the oven. They will fall as they cool to have a flat top. Remove from pans and allow to cool on a baking rack.

Lemon Curd Filling

  • 1 1/2 cups sugar
  • 1/4 pound butter, room temperature
  • 4 large eggs
  • 1/2 cup lemon juice
  • 1/8 teaspoon salt

Directions

Cream the butter. Beat in the sugar. Add eggs one at a time, mixing completely between eggs. Mix in the lemon juice. Mix until combined.

On the stove, pour the mixture into a 2 quart saucepan. Cook over low heat until thickened. It should take about 10 min. Stir constantly. I highly recommend using a candy thermometer to monitor the temperature. The curd will thicken at 170°F. You should see the change.

Remove from heat to let cool.

Once the cupcakes and lemon curd are cool, you can fill the cupcakes with the lemon curd. There are multiple ways to do this. You could remove a portion of the cupcake. I have an attachment for a pastry bag that I use for injecting filling.

Lemon Cream Cheese Frosting

  • zest of 1 lemon
  • 8 ounces cream cheese, room temperature
  • 1/2 pound butter
  • 5 cups powdered sugar

Directions

In a mixing bowl, place the zest, cream cheese, and butter. Beat until fluffy. About 2-3 minutes. Slowly add powdered sugar. I usually add about 1/2 cup at a time to prevent any from being mixed over the edge.

Using your method of choice, frost your cupcakes. If you are not using a pastry bag, you can probably get away with making half of the frosting recipe.

Make It and Love It

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