“Kiss me, I’m Irish!” ─ well, not quite! Definitely Irish-ish in spirit, who wouldn’t be? Painting the town green, St. Patrick’s Day is definitely to be seen, heard and celebrated both near and far. Getting early festivities under way, the baker in me feels equally happy-go-lucky to colour my kitchen with my next must-make-bake-and-indulge Emerald Isle inspired treat. Kissing one decadent recipe “hello,” here’s a moist cake worth touting: Guinness Chocolate Cake with Bailey’s Cream Cheese Frosting.
Traditional or not, a beer-infused dessert is to be truly tried and tasted, at least once. And in case you’re wondering, the answer is yes ─ yes you can switch things up, and make cupcakes! Courtesy of Epicurious, anyone can take the original recipe and still yield great flavour with a pan swap-out. Caring to share a taste of Ireland with friends, then, just exchange a round cake pan for a muffin tin and your mini cakes are set by the dozen. Needless to say, crack open and pour ‘Made in Ireland’ exports, then prepare and evenly distribute the cake batter into cupcake papers for the start of your very own ‘nouveau’ 12-pack.
Lament-free upon a baking session gone right, these Guinness ‘cups’ are undeniably cocoa-rich, infused with dry ebony stout, and baking ‘familiars’ ─ a.p. flour, eggs, butter, sugar, salt, baking soda and sour cream. Spirits already elated, you may forgo addition of ‘magical’ hints ─ authentic aged whiskey ─ and opt to top solidified pints of brew-baked cake with modest butter cream. Going the extra mile, however, Bailey’s cream liqueur befits the occasion and mood for a double-double dose of Irish flavour. End result, I deem frosted stout cupcakes to be a clover of a dessert find ─ they’re saporous, sweet and simply shamrockin’!
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