Irish coffee cupcakes

I’m not generally much of one for St Patrick’s Day. I love a pint of Guinness but I tend to enjoy it far more when I’m not squashed into the pub with everyone who, as Mr Colonial Cravings puts it “has so much as been sneezed on by an Irish person.” But having posted recipes for St David’s day and St Piran’s day I felt I should make a bit of an effort for Patrick’s day too.
I couldn’t quite bring myself to make something dyed a lurid green though, as seems to be the trend here if my local supermarkets (and the Chicago River) are anything to go by.

Irish coffee cupcakes

 

This is my slightly more restrained Irish offering. I always use the basic sponge recipe from the Hummingbird Bakery for cupcakes as it requires so little butter and always gives wonderfully light fluffy results. I did make a couple of minor changes however. I used self-raising flour rather than plain flour and baking powder (I had run out of plain flour). I also don’t have instant coffee so I just added half a shot of strong espresso to the warmed milk.

Ingredients
makes 6

Sponge
120ml milk
2 tsp instant espresso powder
40g butter
140g sugar
120g self raising flour
1 egg
pinch salt

Frosting
70g butter (softened)
150g icing sugar
1 tbsp whiskey
2 tbsp double cream

Preheat your oven to 190°c and line a muffin tin with cupcake wrappers.
Warm up the milk a little, not too much, just so that it’s tepid, and add the coffee to it.
Soften the butter and cream it together with the sugar and salt. Next add in the flour and mix it all together until you have a grainy, sandy mixture.
Crack the egg into the milk and lightly beat it together. Add half of this liquid to the dry mixture and use an electric mixer to beat it together. Once it’s incorporated add half the remaining liquid and mix again. Finally add the last of the liquid and give it one final mix.

coffee cupcakes

 

Spoon this batter (it will be quite runny) evenly into the paper cases and bake for around 20 minutes. The cakes should be nicely risen, lightly browned and springy to the touch.
Remove them from the tin and leave them to cool completely on a wire rack.

To make the frosting simply soften the butter and then beat together all of the ingredients until they are creamy and fluffy. Pipe or spread onto the cooled cakes however you like. Maybe enjoy along with a real Irish coffee…

Irish coffee cupcakes