No TWD for me this week, I was pooped from my cupcake bake-a-thon. This weeks recipe for TWD was picked by Mike of Ugly Food for an Ugly Dude, he chose Thumbprints for Us Big Guys. The recipe can be found on page 164 of Baking: From My Home to Yours or over at Mike’s blog. Check out what my fellow TWD-ers thought of the thumbprints here.
As I mentioned in my last post my mom asked me to bake her cupcakes for her to take to work for her birthday. Because my mom works at a call center she has lots of colleagues, which meant that I had to bake loads of cupcakes. I gave my mom several options for the miniature cupcakes and she picked three of them: Strawberry Cupcakes, Coconut Cupcakes with White Chocolate Icing and these Chocolate Guiness Cupcakes with Baileys Irish Buttercream that I found over at Le Petit Pierogi.
This recipe made 36 miniatures (that needed 12 minutes in the oven) and 18 regular-sized (requiring 17 minutes in the oven) for me.
adapted from Le Petit Pierogi
For the Chocolate Guinness Cupcakes
1 cup Guinness
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
For the Baileys Irish Buttercream
3 to 4 cups confectioners sugar (I used about 3 1/2 cup)
1 stick unsalted butter, at room temperature
3 to 4 tbsp Baileys Irish Cream (I used 4 tbsp)
Preheat oven to 350 degrees Fahrenheit. Line cupcake bakingtray with liners. In a saucepan over medium heat melt butter and add Guinness, bring to a simmer. Whisk in cocoa powder until mixture is smooth. Set aside to cool slightly.
In a large bowl mix together flour, sugar, baking soda and salt. In another bowl beat eggs and sour cream until thoroughly combined. On low speed drizzle in Guinness-cocoa mixture and beat just to combine. Add flour mixture, a little at a time, and mix briefly on low speed until the mixture comes together. Using a rubber spatula fold the batter until completely combined. Divide batter over cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean, the mini’s needed 12 minutes and the regular-sized needed 17 minutes. Cool cupcakes on a rack completely.
To make the buttercream, whip the butter in a bowl until the butter is very light and fluffy. Slowly add the confectioners sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this makes the frosting too thin, beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes.