I went to a fabulous New Years Eve party and made some boozy cupcakes for the occasion. I decided on a slightly Irish theme - Guinness cupcakes with Baileys ganache filling topped with Baileys buttercream icing! I had lots of ganache left over so I rolled those into little truffle balls. I have to admit that I didn't follow the recipe exactly when measuring the Baileys. I just kept pouring until it looked about right! The Baileys is quite strong in the ganache and icing but I don't think anyone got drunk on my cakes! The guinness cake was quite dense and you can't really taste the Guinness in it. I made a batch of vanilla cupcakes today to go with the leftover Baileys frosting which works better as the frosting by itself is delicious.
Here's to another year of fabulous baking. Thank you everyone for reading, commenting and/or stopping by. I hope 2011 brings you everything you wish for and more.
HAPPY NEW YEAR 2011!!
Makes ~ 20
For the Guinness cake
85g cocoa powder
250g caster sugar
1.5 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
157mls sour cream
For the Baileys ganache filling
225g bittersweet chocolate, finely chopped
157mls heavy cream
2 teaspoon Baileys Irish cream (I just poured - see pic!)
For the Baileys buttercream frosting
113g unsalted butter, at room temperature
330-440g icing sugar, sifted
4-8 tablespoon Baileys Irish cream (again I just poured it in!)
- Preheat oven to 180C.
- Combine Guinness and butter in a medium pan over medium heat.
- Add the cocoa powder and whisk until smooth.
- Remove from the heat and allow to cool slighlty.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.
- Add the guinness-butter mixture and beat just to combine.
- Mix in the dry ingredients on low speed until just incorporated.
- Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.
- Bake until a skewer inserted in the centre comes out clean, about 17 minutes.
- Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the ganache filling, place the chocolate in a heatproof bowl.
- Heat the cream in a small saucepan until simmering, then pour it over the melted chocolate.
- Let sit for one minute and then whisk until smooth.
- Add the butter and Baileys and stir until combined.
- Set aside to let the ganache cool until it is thick enough to be piped.
- Meanwhile, cut out a portion from the centre of the cupcake. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes. (I was in a hurry so mine were a little liquid but it still worked fine)
- To make the frosting, place the butter in the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium-high speed until light and fluffy.
- Gradually add the icing sugar until it is all incorporated.
- Mix in the Baileys until smooth.