Tag Archives: cupcakes

St. Patrick’s Day Guinness & Bailey’s Cupcakes

Back when I was unpopular and sad, I shared a recipe for drunken cupcakes.  You would think one only makes such things on St. Patrick’s day, but apparently my post-divorce depression was just enough that I needed all liquids and solids I consumed to be mildly boozy.

Not only did I get rave reviews for these cupcakes around the office, but they are one of my personal favorites. I am now a firm believer that Guinness should be used in all chocolate cupcake recipes because of how deliciously moist they come out. And because I’ve become a borderline alcoholic.

I am having dramatic food envy staring at my picture of these cupcakes today. I would love nothing more than to make them again. Unfortunately, I am nearing the turning point in every woman’s life where she almost has to lay down before she can button her pants.

But if you’re looking to celebrate and actually fit into your pants, definitely try them out. You will not be disappointed.

And for some other unsolicited advice: wear true shades of green, and under no circumstances “go braugh-less,” even if your name is Erin. Nobody wants to see that.

In other news, here is some fun inspiration for a lovely St. Patty’s. Click images for source.

[pretty marble nails]

[pants i am too short for]

[traditional claddagh ring]

[pot of gold cocktail]

[sweet Irish blessing]

[baby i am going to steal]

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Heavenly Strawberry-Lemon Angel Food Cupcakes

Are we the cutest cupcakes in the land? I think we just might be.

A couple of nights ago, I had terrifying dream. I was on a cruise ship and had to go through these ridiculously tiny crawl spaces to get to my room. About halfway through, I realized that I couldn’t fit anymore. Say it ain’t so – all of the binge drinking and stress baking has finally caught up with me!

I started crying in the dream and woke up mumbling about my massive thighs. It’s a really good thing there were no men in my bed that night, because something tells me that “My hips – they’re expanding!” isn’t a sexy pick-up line.

Now I’m not much for dream interpretation, but I do believe the higher powers were trying to tell me something with this one… something very close to “get your ass to yoga burn, and stop eating the entire world while you’re at it.”

Unfortunately, as evidenced by my frequent odes to food, I do not do well on de-toxes. I’m sorry, higher powers, but kale juice and flax-seed isn’t going to cut it for me. I’d rather get the flu and detox the natural way.

So as I see it, I have two options: find someone infected with a serious virus and rub myself on them, or start cooking a little lighter and hitting the gym more. If it wasn’t illegal and highly creepy, I’d still probably take the first. Alas, I am stuck here brainstorming ways to make de-toxing less painful.

My own special form of de-tox does not cut out dessert. Instead, it turns it into a light, airy dinner replacement in the form of strawberry-lemon angel food cupcakes. I’m sure most grandmothers wouldn’t approve of dessert for dinner, but a girl’s gotta do what a girl’s gotta do.

Sugar or a hot bod? I’ll take both, please.

For the cake, I used the recipe found here, but used strawberry chunks in place of the sugary puree (look how good I’m being!). For the whipped cream, I whipped a small carton of heavy whipping cream, added some juice from the strawberries, about 1/2 tsp of lemon extract, and about 3 Tbsp confectioner’s sugar. These turned out like tiny clouds, so puffy and perfect. I feel my hips shrinking already.

I spy nutrients!

The perfect meringue.

Couldn’t resist including 2 shots.

Add the strawberry chunks

Scoop into cupcake liners.

Bake 13-15 min. at 325

Whip the cream (do it by hand for added workout)

Scoop on the whipped cream

Decorate until they are the cutest little cupcakes you ever did see.

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Drunken Cupcakes

The holiday season is upon us.  Yes, indeed- Christmas trees, Mariah Carey songs, and delicious baked goods fill the air.  As a newly single woman who was looking forward to her first family Christmas with her sweet husband and two dogs, I must admit… I fucking hate that Christmas is coming.  All it means to me this year is bigger thighs.

Speaking of bigger thighs, I made some goodies to contribute to those last night for the Christmas Potluck we are having at work. To make sure I could get through anything else holiday-themed without punching someone in the face, I spiked them with booze. That’s right- double duty cupcakes. Liquor and sugar in a one-stop-shop.

My baby girl was eager to snatch a taste, but I told her she wasn’t allowed to have chocolate:

Anyway, here is the recipe for these. They are probably one of the most moist cupcakes I have ever made (which is saying a lot- I make a mean strawberry cupcake). I recommend enjoying alongside a supplementary glass of Guinness.

(Adapted from http://www.suzybakes.com/cupcakes/guinness-cupcakes-with-baileys-frosting/)

Guinness Cupcakes with Bailey’s Frosting

For the cupcakes

1 bottle Guinness (12 oz)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Baking Temperature: 350 degrees
Baking Time: 17 minutes

  1. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
  2. Bring Guinness and butter to a simmer in large saucepan over medium heat.
  3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  4. Using electric mixer, beat eggs and sour cream in a large bowl.
  5. Add Guinness-chocolate mixture to egg mixture and beat until just combined.
  6. Add flour mixture and beat on slow speed.
  7. Using rubber spatula, fold batter until completely combined.
  8. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.

For the frosting (I like it less sweet, so I altered the recipe here)

1 cup (2 sticks) unsalted butter, softened
3 to 4 cups confectioners’ sugar
4 tablespoons Bailey’s Irish Cream

  1. Place the butter in a large mixing bowl and beat until creamy and whipped.
  2. Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.
  3. After all sugar has been added, add Bailey’s and milk and blend until just combined.
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