Irish Coffee Cupcakes

March 17, 2017

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Oh my gawd! It’s here, it’s here!! Today is St. Patrick’s Day!!! And as per usual, my last post of my St. Patrick’s Day blog-a-thon features cupcakes. And today I’ve got not just any old cupcake…no siree! What I’ve got here are Irish Coffee Cupcakes. Can’t get much more St. Patrick’s Day than that!

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So obviously, I’m giving you that classic Irish cocktail in cupcake form. It is surprising that the Irish Coffee is fairly young when one considers coffee cocktails. It was invented in 1943. Way back in 19th century France,  folks were already quaffing “Glorias” which were a mixture of “coffee & strong spirits”. And Viennese Coffee Houses had been serving Pharisäers, sweetened coffee, rum & whipped cream, for quite some time at that point. So fast forward to 1943, Joe Sheridan was the chef at Foynes Port in Limerick when he invented this warming drink and served it to a gaggle of cold and wet tourists. Eventually Stanton Delaplane, an american travel writer, encountered the drink at Shannon airport and brought it back to the US, writing about it extensively. And what do you know, it caught on. Folks loved it then, and still love it now.

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The classic Irish Coffee consists of hot coffee, Irish Whiskey and sugar and is topped with thick cream which is floated on top of the coffee/whiskey mixture. Soothing, warming and utterly decadent, you just can’t go wrong with this elixir. Serve it on a luxurious holiday morning or as a lovely nightcap – perfect every time. And these cupcakes…yeah, they’re worthy of their namesake.

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Tender, moist coffee flavored chocolate cake – filled with a creamy dark and decadent whiskey chocolate ganache and then frosted with a light and airy Irish Whiskey Whipped Cream and topped with a chocolate covered espresso bean…

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Dear Lawd! This is not only perfect on St. Patrick’s Day, but awesome year round. So what are you waiting for, you can have these ready for tonight’s shindig in two shakes of a lambs tail.

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Now me, I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

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Irish Coffee Cupcakes

Recipe from: Wife in Progress

Ingredients:

For the Cakes:

  • 3/4 cups Guinness
  • 1/4 cup strong black coffee (or King Arthur Espresso Powder works well here)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2/3 cup sour cream

For the Whiskey Ganache Filling:

  • 1 cup heavy cream
  • 8 oz. bittersweet chocolate
  • 1 Tablespoon Jameson Whiskey

For the Whipped Cream Topping:

  • 1 small carton of whipping cream
  • 1/4 cup confectioners sugar
  • 1 Tablespoon Irish Whiskey

Espresso powder (I used King Arthur Espresso Powder, but you could also use cocoa powder or even freshly ground nutmeg in a pinch) and chocolate covered espresso beans to garnish

Directions:

For the Cakes:

Preheat the oven to 350°F (180°C)

Line 2 cupcake tins with liners.

In a large saucepan heat Guinness, coffee and butter together until it comes to a gentle simmer.

Add cocoa powder while whisking continuously to avoid lumps. Mix until smooth. Place in refrigerator to cool.

Place flour, sugar, baking soda and salt in bowl. Set aside

In the bowl of a stand mixer, combine eggs vanilla and sour cream.

Once the Guinness/cocoa mixture has cooled, add it to the egg/sour cream mixture. Mix until combined.

Add the flour mixture in 3 parts, mixing on low speed until just combined.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for 25 minutes

Cool completely on wire rack.

For the Whiskey Ganache:

Heat heavy cream until just shy of boiling.

Remove from heat and pour over chocolate. Do not mix. Cover with lid and let sit for 5 minutes.

Stir the mixture starting from the inside and working to the edges. Add the whiskey and mix until incorporated

Let sit for 10 minutes or so at room temperature. The ganache should thicken a bit. You can pop it into the fridge for a bit to speed this process up.

For the Whipped Cream Frosting:

Pour cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until Cream forms stiff peaks. Add Irish Whiskey to taste.

For Assembly: 

Once the cupcakes have cooled, cut out the center of each cake with an apple corer, knife or special cupcake corer tool, taking care not to cut all the way through the cake.

Place the whiskey ganache into a pastry bag and pipe into the cored cupcake to fill.

Spoon the whipped whiskey filling into a pastry bag and frost cupcakes.

Dust with espresso powder and top with chocolate covered bean.

Enjoy!
Irish Coffee Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful Kitchen Tools & Ingredients for Irish Coffee Cupcakes:
Cuckoo Luckoo Gourmet Chocolate Covered Espresso Beans – This link is for a 1 pound box of these beans. To be honest, I got mine at my local Starbucks. They sell them in little 1/75 oz snack packs!

 

 

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Boozy Irish Brownie Bites

March 13, 2017

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Boozy Irish Brownie Bites?!! Now we’re talking! These rich, decadent little gems are chock full of Irish Whiskey and frosted with a white chocolate, Baileys and Whiskey Ganache! I’m telling you, there is no way you could go wrong here. And just a warning, these guys are indeed boozy. I took care to add those spirits after the ganache was removed from heat, so there is no “oh the alcohol cooked off” with these darling treats. It is all there. Another thing that is absolutely great about these little guys is their diminutive size. You can literally just grab one and pop the whole thing right into your mouth.

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You know, just a small bite, a wee taste if you will, just in case you don’t really want to commit to eating a whole big honking brownie.

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Now, I’m sure that sounds good in theory and I know there are folks out there that have that kind of “I’ll just take a taste” self-restraint. I’m not really one of them. I just end up eating a plate of these irresistible little devils over the span of the evening. But hey, no regrets. St. Patrick’s Day only comes once a year. You should definitely enjoy it!

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Boozy Irish Brownie Bites

  • Servings: 32- 34 Brownie Bites or 16 Regular sized Brownies
  • Difficulty: easy
  • Print

recipe slightly adapted from: Vintage Kitty

Ingredients:

For the brownies:

  • 1 vanilla bean
  • 9 Tablespoons salted butter
  • 1 1/4 cup sugar
  • 1/4 cup Irish Whiskey
  • 3/4 Cup plus 2 tablespoons unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup flour

For the Ganache:

  • 3 Tablespoons sugar
  • 1 Tablespoon salted butter
  • 1/4 cup heavy cream
  • pinch of salt
  • 8 oz. white chocolate, chopped
  • 1 Tablespoon Baileys Irish Cream
  • 2 Tablespoons Irish Whiskey

Directions:

For the Brownies:

Preheat oven to 325° F and line a 8″ square pan with parchment paper.

Slice the vanilla bean and scrape the seed outs.

Place the seeds and the pod in a medium sized dutch oven.

Add the butter and sugar to the pan and melt over medium heat, stirring frequently.

Once sugar has melted, remove vanilla bean pod.

Sift cocoa into the butter mixture and stir to combine.

Remove pan from heat and let mixture cool a minute or two. Add whiskey and stir to combine.

Add the flour and stir just until it is incorporated.

Pour brownie batter into prepared pan and bake for 20 -25 minutes or until a toothpick inserted comes out mostly clean.

Set brownies to cool on a metal rack.

For the Ganache:

While the brownies are cooling, combine sugar, butter, heavy cream and salt in a small saucepan over medium heat, stirring frequently.

Let the mixture boil for 2-3 minutes.

Remove from heat and slowly add the white chocolate, stirring until it is completely melted and smooth.

Slowly add the Baileys and Irish Whiskey, stirring until combined.

Pour the ganache over the warm brownies and spread with a spatula.

Allow ganache to harden over an hour or so.

If you wish to serve regular brownies, go ahead and slice them and enjoy. If you wish to make smaller brownie bites as I did here, use whatever shaped small cookie cutter to cut the brownies. I used a 1 1/2″ circle cutter.

Enjoy!

Boozy Irish Brownie Bites brought to you by: Runcible Eats (www.leaandjay.com)

 


Irish Whiskey Marmalade Cocktail

March 7, 2017

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Irish Whiskey Marmalade Cocktail – how’s that for a fantastic St. Patrick’s Day offering. Now I know a bunch of folks are going to be guzzling big honking pints of Guinness or even more scary pints of that suspicious looking lager with a green hue. I don’t know about you, but as much as I like the taste of Guinness, I can’t manage more than one pint of the stuff. Not because I’m a light weight…give me some credit please! It’s because Guinness is so filling I feel as though I’ve eaten an entire loaf of bread. I’m ready to roll on home after one measly pint. Where’s the fun in that?!! So this Irish Whiskey Marmalade sounds pretty dang refreshing to me!

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Jammy cocktails have been all the rage now for a couple of years. Adding a quality artisan jam to your favorite liquor is a really easy way to achieve a drink with wonderfully complex fruit flavors. The recipe for this particular tipple can be found in my friend Theresa’s debut cookbook: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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I told you all about her and her award winning artisan preserve company, The Green Apron, in my last blog about Irish Whiskey Marmalade Tarts. And yes, you guessed it….that batch of Irish Whiskey Marmalade that I made up for the tarts…I’m also using it in these cocktails. See, I told you The Green Apron jams were very versatile!  Theresa’s Blas na hEireann (Taste of Ireland) award winning Irish Whiskey Marmalade is a perfect choice for this libation.

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As far as which Irish Whiskey you should use…well I think that is definitely a personal preference. There is always Jameson, though I have a few friends that swear by Black Bush. The husband is a fan of Red Breast. I’ll leave the choice up to you, but I should say you’ve gotta like Irish Whiskey to drink this creation. In fact, it could be called an Irish Whiskey Marmalade Whiskey Cocktail, come to think of it. Double Whiskey?!! Yup…perfect for St. Patrick’s Day!

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Irish Whiskey Marmalade Cocktail

  • Servings: 1 cocktail
  • Difficulty: easy
  • Print

recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 2 teaspoons marmalade
  • 2 – 3 dashes of Angostura bitters
  • 60 ml (2 fl. oz.) Irish whiskey
  • 1 Tablespoon simple syrup
  • Ice cubes
  • sparkling water

Directions:

Muddle the marmalade, bitters and whiskey together until the marmalade starts to dissolve. (I know I have a spoon of the jam sitting by the cocktails in the pictures above, so it looks like I’m just going to stir it into the cocktail when I’m ready to imbibe. However, you really should either muddle it with the whiskey and bitters or shake them in shaker ahead of time though, otherwise it is difficult to incorporate into the already mixed cocktail.)

Add the simple syrup. (To make simple syrup, mix equal amounts of water and sugar and heat until he sugar dissolves. Allow to cool completely and keep in the fridge. Use within a few weeks.)

Drink neat over ice or add sparkling water.

Sláinte!

Irish Whiskey Marmalade Cocktail brought to you by: Runcible Eats (www.leaandjay.com)

Links to helpful kitchen tools and ingredients for Irish Whiskey Marmalade Cocktail:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Angostura Orange bitters


Irish Whiskey MarmaladeTarts

March 1, 2017

img_5762I can’t believe it! Here it is, March already. And St. Patrick’s Day is a mere 17 days away! That means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected over 80 St. Patrick’s Days recipes at this point and that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions. I am very excited to kick off this year’s series of Irish recipes  with these fantastic Irish Whiskey Marmalade Tarts. Yup…what I’m talking about here is flaky, buttery shortcrust pastry which has been filled with a delicious homemade Irish Whiskey Marmalade laced batter. Sweet, bright  and citrus-y, it is like eating a burst of sunshine with every bite.

img_5781And I am so happy to tell you where you can find this recipe, as well as over one hundred other amazing seasonal fruit recipes. It can all be found in my good friend Theresa’s debut book: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey. Theresa and I met in college when she was finishing up her degree in botany. I can tell you first hand that she is an amazing cook, full stop. But fruit is by far her specialty.

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After college, Theresa moved back to rural County Limerick and started her own business, The Green Apron, which is an artisan preserve company. Theresa grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

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Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 12 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

book-cover-fruitonthetableTheresa’s book, Fruit on the Table is a top 10 best selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing several different recipes from her book this year, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!

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Now back to these yummy Irish Whiskey Marmalade tarts. My first task here was to make up a batch of the marmalade. This Irish Whiskey Marmalade is a three fruit marmalade consisting of grapefruit, oranges and lemons and a good glug of Irish Whiskey. It is one of The Green Apron’s best-selling jams and won a bronze Blas na h’Eireann in 2015.

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You will end up with much more of the marmalade than you require to make the tarts, but as you will see with some of my later posts, this marmalade is very versatile and you will be over the moon to have it around. Don’t forget to check back with me next week and see what else can be done with this scrumptious Irish Whiskey marmalade…besides eating it slathered over fresh-baked bread and scones. No brainer there…but believe me…there’s more!

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Now once you have that delectable boozy marmalade, the tarts come together in a flash and would be wonderful to have on hand on St. Patrick’s Day. Perfect with a cup of tea, these tarts are slightly sweet and wonderfully fragrant. Ordinary tea time will become extra special with these irrisistible Irish Whiskey Marmalade Tarts on the table!

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Irish Whiskey Marmalade Tarts

  • Servings: 12 Tarts, 5 pints of Marmalade
  • Print

recipe from: Fruit on the Table: Seasonal recipes from the Green Apron kitchen by Theresa Storey

For the Irish Whiskey Marmalade:

Ingredients:

  • 1 ruby grapefruit
  • 2 medium sweet oranges
  • 4 lemons
  • 3.4 l (6 pints) water
  • 2.7 kg (6 lbs) sugar
  • 60 ml (2 fl. oz.) good Irish Whiskey
  • 1 teaspoon mixed spice (Please note, mixed spice is different from all-spice. Mixed spice, sometimes also called pudding spice is a British spice similar to pumpkin pie spice, containing cinnamon, nutmeg and allspice. I have a link for it below, or here is a recipe for it.)

Directions:

Place a saucer into the refrigerator to chill.

Wash the grapefruit, oranges and lemons. Remove any blemishes from the skin and cut them into quarters. Place in the food processor and process on high speed until the peel is reduced to 6-mm (1/4″) pieces. If you like a bigger peel in your marmalade, don’t process it for so long, and if you like very little peel, process it for longer.

Put the processed citrus in a preserving pot with the water, stir well and cook on a high heat, stirring occasionally, until the peel is cooked and smooshes to wee pieces between your fingers. This usually takes an hour.

Add the sugar, stir well and cook over a high heat, stirring occasionally, until the marmalade reaches setting point, with a marmalade this usually takes 20 -40 minutes.

Spoon a little of the boiling preserve onto the cold saucer. Let it cool and then push it with your finger. If it has reached setting point, the top of the blob of marmalade will wrinkle. Marmalades should have wrinkles at least 2 -3 mm hight.

Remove from heat. Skim off any seeds and sugar foam.

Add 60 ml (2 fl oz) of good Irish Whiskey and 1 teaspoon of ground mixed spice.

Pour into warm sterilized jars to within 6 mm (1/4″) of the top. Wipe any drips off the rims of the jars to make sure there is a good seal between the jar and lid. A dampened paper towel works well for this. Place the lids on and seal.

For the Irish Whiskey Marmalade Tarts:

*These tarts are baked in a bun tin rather than a muffin tin. Bun tins are similar to muffin tins but are much more shallow. If you don’t have bun tin, (there is an amazon prime link for one below – you could have it tomorrow :)) you could try filling a muffin tin half way, though I haven’t tried that and can’t speak to the results.

Ingredients:

For the shortcrust pastry:

  • 110 grams (4 oz.) butter (chopped)
  • 225 grams (8 oz.) plain flour
  • 1/2 teaspoon salt
  • 6 Tablespoons cold water

For the batter:

  • 75 grams (2 1/2 oz) all purpose flour
  • 1/4 teaspoon baking powder
  • 60 grams (2 oz) butter (chopped)
  • 60 grams ( 2 oz.) sugar
  • 1 large egg – beaten
  • 1 Tablespoon Irish Whiskey Marmalade

Directions:

Rub the butter into the flour until it resembles fine breadcrumbs and then mix in the salt. Add the cold water, one tablespoon at a time, mixing after each addition until the pastry holds together. You may not need to use it all. Knead it a few times until it is smooth and then cover it and put it in the fridge to rest for at least 30 minutes.

Preheat the oven to 200°C (400°F/Gas 6).

Roll out the pastry on a floured surface until it is about 3 mm ( 1/8″) thick. Cut out circles slightly bigger that the size of the bun hole and put them into the tin.

Mix the flour, baking powder, butter, sugar and egg together until smooth. I do this in my food processor.

Fold in the Irish Whiskey Marmalade.

Put 1 teaspoon of the batter into each pastry case.

Bake the tarts for 18 – 20 minutes until golden brown.

Remove the bun tin from the oven. Let the tarts cool in the tin for a few minutes and then carefully take them out and place them on a wire rack to finish cooling.

Enjoy!

Irish Whiskey Marmalade Tarts bought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Irish Whiskey Marmalade Tarts:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kilner Stainless Steel Jam Pan

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel

Nonstick Twelve Hole Shallow Bun Tin

Mixed Spice


Whiskey & Orange Oat Cream Toddy

March 3, 2016

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Yes indeed! Contrary to what old Punxsutawney Phil would lead us to believe, it is still Winter. And I’ve noticed quite a few folks out there are sniffling and wheezing with winter colds. I know just what’s called for….a Whiskey & Orange Oat Cream Toddy! Chock full of vitamin C to build up your immune defenses and Irish Whiskey to kill any germs or at least make you feel a bit better if they’ve already managed to take hold. Unless the mercury around here suddenly takes a turn for the warmer, you’ll need one or two (or so…) of these to warm you body and soul after attending any St. Patrick’s Day parades. Both delicious and nutritious, so what are you waiting for? Sláinte!

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Whiskey & Orange Oat Cream Toddy

  • Servings: 2
  • Difficulty: easy
  • Print

recipe from: The Complete Irish Pub Cookbook

Ingredients;

  • freshly squeezed juice of 6 large oranges
  • 1 – 1 1/2 Tablespoons honey, to taste
  • 1/2 cup heavy cream
  • 3 Tablespoons Irish Whiskey
  • 1 1/2 Tablespoons rolled oats, toasted

Directions:

Squeeze the juice from the oranges. You should have 1 1/2 cups juice.

Add the juice to a small saucepan. Add the honey and heat until hot. Do not boil

In the meantime, whip the cream until soft peaks form. Stir in 1 Tablespoon of the Whiskey.

Add the remaining 2 Tablespoons of whiskey to the hot orange juice.

Pour the mixture into 2 warm whiskey glasses. Top with a layer of whipped cream and sprinkle with toasted oats.

Enjoy!

Whiskey & Orange Oat Cream Toddy brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Whiskey & Orange Oat Cream Toddy

Oxo Good Grips Double-Sided Citrus Juicer


Malted Scáiltín Cupcakes

March 17, 2015

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Woohoo! Today’s the day and I’ve got a great St. Patrick’s Day recipe all ready for you…Malted Scáiltín Cupcakes. For those of you who have been following along with me for any time now know that I simply adore cupcakes. So for St. Patrick’s Day I decided to make a cupcake version of Scáiltín (Irish Milk Punch), which is a drink made with hot milk, Irish whiskey and spices.

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It has been taking the chill off folks in Ireland since the middle ages. I told you all about it a couple of years ago and if there was ever a winter to inspire one to imbibe a few of these, it was the one we just had and are hopefully now seeing the back of!

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I adapted a Hot Milk Cake recipe for the cake bit of these cupcakes, seeings how hot milk plays such an important role in Scáiltín and added a bit of Irish Whiskey into the mix. The frosting is a delightful combination of marshmallow creme, butter, whiskey, Baileys and spices. And just as you do with the drink, I have garnished the cupcakes with a bit of freshly ground nutmeg.

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The result is one fantastic boozy cupcake! The cake is moist and tender, sweet but not too sweet. Oh and that frosting…creamy and addictive I tell you! Cupcake perfection for St. Patrick’s Day!

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So I guess that’s it. I have managed somehow to once again complete my St. Patrick’s Day blog-a-thon. I wasn’t sure there a couple of times, but there you go, that’s seventeen…count ’em…SEVENTEEN… tasty Irish-y recipes done and dusted! I may have to take a bit of a break from the old blog now for a few days to recover, but rest assured, I’ll be back. In the meantime, I hope you get out there and enjoy your St. Patrick’s Day festivities, after you make up a big batch of these Malted Scáiltín Cupcakes of course! Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!)

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  • Servings: 18 cupcakes
  • Difficulty: easy
  • Print

recipes adapted from: The Cupcakes from: King Arthur Flour Baker’s Companion, The Frosting from: F&B Department

Ingredients:

For the cupcakes:

  • 3 large eggs
  • 1 1/2 cups (10 1/2 ounces) sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (6 ounces) milk
  • 1 Tablespoon butter
  • 2 Tablespoons Irish Whiskey
  • 1 Tablespoon honey
  • 1 1/2 cups (6 1/4 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

For the Frosting:

  • 1 Cup plus 2 Tablespoons Marshmallow Creme
  • 3/4 cup butter
  • 3/4 cup confectioner’s sugar
  • 4 1/2 Tablespoons malted milk powder
  • pinch of salt
  • 3/4 teaspoon cinnamon
  • 3 Tablespoons Irish Whiskey
  • 3 teaspoons Baileys
  • freshly ground nutmeg to sprinkle on top

Directions:

Preheat the oven to 325°F. Grease or line two 12 cup muffin tins with cupcake papers.

In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.

While you’re beating the eggs and sugar, heat the milk, butter, Irish Whiskey and honey in a small saucepan to just simmering. Add the hot milk to the egg mixture in a slow, steady stream as  you continue beating.

In a separate bowl, whisk together the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients, stirring until just combined. Don’t overmix!

Fill the cupcake wells using a 1/4 cup ice cream scoop. Bake for 30 minutes. Remove cupcakes from oven and cool completely on wire rack.

For the Frosting:

Cream together the marshmallow creme and butter until smooth and fluffy.

Sift the confectioner’s sugar, malted milk powder, salt and cinnamon together. Turn stand mixer on low and add the sugar/malt mixture to the marshmallow by the tablespoon, waiting until sugar is completely incorporated before adding the next tablespoon full. Add the Irish Whiskey and Baileys and mix until smooth.

Fill pastry bag with frosting and pipe onto cooled cupcakes. Just prior to serving, garnish with fresh ground nutmeg.

Enjoy!

Malted Scáiltín Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)


Upside Down Caramel Apple Cake with Whiskey Whipped Cream

March 9, 2015

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Upside Down Caramel Apple Cake with Whiskey Whipped Cream?!! Now that’s what I’m talking about! I LOVE apples, absolutely one of my favourite fruits who doesn’t love Caramel much less whiskey? This is a perfect St. Patrick’s Day dessert. After all there is a legend that St. Patrick himself planted an apple tree just outside of Armagh city.

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Apparently I am not the only one who was wild about this dessert. I have actually been calling it “Gimlet’s Fall from Grace” around the house. Our pup, Gimlet, is usually very well behaved. He “never” eats food off of the table or even coffee table. It wasn’t too long after I bragged just that about him that I was taking pictures of this cake. Luckily I had pretty much finished with the photo shoot when I was suddenly summoned to come outside. When I returned I was met at the door by a very guilty looking puppy. When I raised my gaze over to the coffee table where I take most of my photos, what did I see but my beautiful Upside Down Caramel Apple Cake with a big old chomp taken right out of it! What the what! This dog never messes up!  We have left cheese and crackers and sausage on that table over night and he didn’t even give it a second look. Well…I guess that isn’t entirely true. He did succumb to temptation once before. Yup….that time it was a Banana Rum Muffin that did him in. Well, I assure you I tried to be all stern and outraged, telling him what a BAD dog he was, but I have to admit, it was pretty amusing.

How could you be mad at this adorable little face?

How could you be mad at this adorable little face?

And I think a great testimony to how irresistible this Upside Down Caramel Apple Cake truly is.

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I must admit, when I turned that cake over onto the serving platter and saw that rush of molten, gooey caramel pouring down over the cake, I found it a bit difficult to contain myself as well. My first urge was to just take a big old bite right out of the side of it. So I guess I’ll have to give poor Gimlet a break…afterall, he’s only human…

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Upside Down Caramel Apple Cake with Whiskey Whipped Cream

  • Servings: 10 -12 slices
  • Difficulty: easy
  • Print

recipe inspired by: epicurean

Ingredients:

For the Caramel:

  • 1/2 cup firmly packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 8 oz. heavy whipping cream, divided

For the Cake:

  • 2 apples – one sliced into thin wedges, one chopped into 1/2″ – 1″ cubes.
  • 1 1/3 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup plus 1 Tablespoon superfine sugar (caster sugar)
  • 2 eggs
  • 1 – 2 Tablespoons milk

Whiskey Whipped Cream:

  • Remaining whipped cream
  • 2 Tablespoons confectioner’s sugar
  • 2 Tablespoons Irish Whiskey
  • Caramel Sauce for Drizzle (can use store bought or if you are feeling industrious, whip up a batch of my Perfect Salted Caramel Sauce.)

Directions:

Preheat oven to 350° F. Grease a 9 inch round cake pan and set aside.

In small sauce pan over low heat, combine brown sugar, butter and 2 Tablespoons of the whipping cream. Cook and stir until the butter and sugar are melted. Pour caramel into the bottom of the prepared 9″ cake pan. Arrange apple slices in concentric circles on top of caramel. Set aside.

Combine flour, baking powder, cinnamon and salt in bowl. Whisk together. Set aside.

In the bowl of a stand mixer combine butter and superfine sugar. Beat until light and fluffy. Add the eggs 1 at a time, mixing until egg is fully incorporated before adding the next.

Fold in 1/2 the flour mixture, mixing only until just combined. Then add the other 1/2 of the flour mixture and milk. Gently fold in the cubed apple.

Carefully spoon the batter over the caramel/apple mixture in the 9″ cake pan. Bake for 40 -50 minutes, or until toothpick inserted into center comes out clean.

Cool for 2 -3 minutes on a wire rack and then carefully invert the cake onto a serving plate.

Just prior to serving, beat the remaining whipping cream until soft peaks form. Add the powdered sugar and whiskey. Beat until stiff peak form. Dollop over cake slices as they are served.

Enjoy!

Upside Down Caramel Apple Cake with Whiskey Whipped Cream brought to you by: Runcible Eats (www.leaandjay.com)


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