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)

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Scáiltín (Milk Punch)

March 7, 2013

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I thought you might enjoy this recipe for a St. Patrick’s Day beverage. Scáiltín, or Milk Punch, is a hot drink made with milk, Irish whiskey and spices. It has been enjoyed in Ireland since the Middle Ages. I can just see myself, curled up next to the fire with a good book and a big mug of the stuff. Perhaps I can see this so clearly because that is exactly what happened on last night’s snowy eve! Yup, the weather folks were right. It sure did snow yesterday and everything was closed down. It was that really heavy, wet snow that had a lot of rain mixed in. It is mostly gone now around here, though I understand that folks out closer to the mountains got a whole lot more of the stuff. It was an absolutely perfect day to make up a batch of this punch.

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Now let me explain, it wasn’t like I was swanning about the house all day yesterday sipping big mugs of Scáiltín and occasionally pausing to snap a photo or two of the blessed concoction. Well, I might have taken a nip of two from the mugs….but it was strictly for research purposes. I certainly wouldn’t want to blog about something that I didn’t think tasted delicious. And in my defense, it was a snow day. Yes, my husband and I both work from home, but that doesn’t mean we can’t join in with the spirit of a snow day. And I definitely was not “swanning about” in the least. But this is about Scáiltín, not me. So let me tell you this silky smooth, spicy cuppa really does pack a punch and will  warm you head to toes. I can see why it was thought to be medicinal. Great for a nightcap or with some cookies in the afternoon or as a remedy for a damp, bone-chilling, slush shoveling day.

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Interestingly enough, whilst I was researching Scáiltín, I came across a recipe for New Orleans Milk Punch which is thought to have its origins from Irish Scáiltin, but has evolved appropriately to be imbibed in steamy Louisiana. This beverage is served cold, either over ice or in a “slushy” state. Well, I was very excited to see this. I mean it is a wee bit cold in the winter months in Virginia, we did have a slush storm yesterday, but it is muggy, hot and humid for the majority of the time. So, iced drinks are really popular. And everyone knows, Americans LOVE ice, and lots of it. Literally can’t get enough of the stuff. If we’re getting a cocktail, fill that glass up with ice. Our beer, we want it icy cold and in a chilled mug. We even ice down our tea (gasp, horror). I can assure you, if I lived in New Orleans, one of the muggiest places going, I would drink my Milk Punch in milkshake form!

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Now a New Orleans Milk Punch is a bit different from Scáiltín, and not only in temperature. Sure there is milk, but the alcohol added can differ. I found recipes which called for Bourbon, other whiskies or Brandy, though it seems that Brandy is preferred in the Big Easy. Powdered sugar is the sweetener rather than honey and vanilla extract was added to the mix. Although I didn’t see a recipe which called for cinnamon or ginger, nutmeg did make the cut. How exciting! Apparently, New Orleans Milk Punch is often enjoyed at brunch as a sort of “hair of the dog”. I can just see myself sipping it pool side, under a large shady umbrella I assure you. I just couldn’t resist giving you the recipes for both versions and that way you’ll be set with an appropriate beverage no matter how close to the equator you are when you’re celebrating St. Patrick’s Day. Sláinte! (Irish for “to your health”).

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Scáiltín

Recipe from: The Complete Irish Pub Cookbook

Yield: 2 mugs

Ingredients:

  • 2 cups whole milk
  • 1/2 cup Irish Whiskey (I used Jameson)
  • 1-2 tablespoons honey (or to taste)
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon (I really like cinnamon and used 1/4 tsp.)
  • 2 pats of irish butter (optional)
  • freshly grated nutmeg, to garnish

Directions:

Pour the milk and whiskey into a small saucepan and stir in the honey, ginger and cinnamon.

Heat over low heat, without letting the mixture boil, a whisking briskly to create a froth.

Pour into two warm mugs, top with a pat of butter and sprinkle with grated nutmeg.

Enjoy!

New Orleans Milk Punch

recipe from: Epicurious

yield: 4 cups

Ingredients:

  • 1 cup brandy, (or Bourbon, or other Whiskey )
  • 3 cups milk
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4 gratings fresh nutmeg
  • Handful of ice cubes
  • Crushed ice in 4 glasses

Directions:

Put the brandy (bourbon or other whiskey), milk, sugar, vanilla, nutmeg, and ice cubes into a blender and blend for 20 seconds.

Strain into glasses of crushed ice, garnish with extra nutmeg gratings and serve.

Enjoy!


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