Post by JJ Judkins on Jun 14, 2011 15:04:14 GMT -6
Black-and-White Irish Cream Cupcakes
Ingredients
* 1/2 cup butter
* 4 egg whites
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1-3/4 cups sugar
* 3 tablespoons Irish cream liqueur
* 1 teaspoon vanilla
* 1-1/4 cups buttermilk or sour milk*
* 3 ounces bittersweet chocolate, melted and cooled
* 1 recipe Irish Cream Ganache
* 1 recipe Irish Cream Icing
* Coffee beans, chopped (optional)
Directions
1. Allow butter and egg whites to stand at room temperature for 30 minutes.
Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line with
paper bake cups).** In a medium bowl stir together flour, baking powder, baking
soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an
electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and
vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg
whites, one at a time, beating well after each addition. Alternately add flour
mixture and buttermilk, beating on low speed after each addition just until
combined.
3. Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted
chocolate. Fill each prepared muffin cup about two-thirds full, spooning
chocolate batter into one side of cup and white batter into other side of cup.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool
cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from
muffin
cups. Cool completely on racks.
5. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room
temperature about 1 hour (or chill in the refrigerator about 15 minutes) or
until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If
desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2
inch) cupcakes.
*Test Kitchen Tip: To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice
or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups liquid;
stir. Let stand for 5 minutes before using.
**Test Kitchen Tip: If you don't have enough muffin cups or if all of the
cupcakes do not fit into the oven at one time, store the remaining batter in the
refrigerator while the first batch bakes.
Irish Cream Ganache: In a small saucepan bring 1/2 cup whipping cream just to
boiling over medium-high heat. Remove from heat. Add 6 ounces chopped
bittersweet chocolate (do not stir). Let stand for 5 minutes. Stir in 1
tablespoon Irish Cream liqueur until smooth. Cool about 15 minutes or until
slightly thickened. Makes about 1 cup.
Irish Cream Icing: In a small bowl stir together 1 cup powdered sugar, 1
tablespoon Irish Cream liqueur, and 1/4 teaspoon vanilla. Makes about 1/2 cup.
Laura
Ingredients
* 1/2 cup butter
* 4 egg whites
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1-3/4 cups sugar
* 3 tablespoons Irish cream liqueur
* 1 teaspoon vanilla
* 1-1/4 cups buttermilk or sour milk*
* 3 ounces bittersweet chocolate, melted and cooled
* 1 recipe Irish Cream Ganache
* 1 recipe Irish Cream Icing
* Coffee beans, chopped (optional)
Directions
1. Allow butter and egg whites to stand at room temperature for 30 minutes.
Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line with
paper bake cups).** In a medium bowl stir together flour, baking powder, baking
soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an
electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and
vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg
whites, one at a time, beating well after each addition. Alternately add flour
mixture and buttermilk, beating on low speed after each addition just until
combined.
3. Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted
chocolate. Fill each prepared muffin cup about two-thirds full, spooning
chocolate batter into one side of cup and white batter into other side of cup.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool
cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from
muffin
cups. Cool completely on racks.
5. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room
temperature about 1 hour (or chill in the refrigerator about 15 minutes) or
until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If
desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2
inch) cupcakes.
*Test Kitchen Tip: To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice
or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups liquid;
stir. Let stand for 5 minutes before using.
**Test Kitchen Tip: If you don't have enough muffin cups or if all of the
cupcakes do not fit into the oven at one time, store the remaining batter in the
refrigerator while the first batch bakes.
Irish Cream Ganache: In a small saucepan bring 1/2 cup whipping cream just to
boiling over medium-high heat. Remove from heat. Add 6 ounces chopped
bittersweet chocolate (do not stir). Let stand for 5 minutes. Stir in 1
tablespoon Irish Cream liqueur until smooth. Cool about 15 minutes or until
slightly thickened. Makes about 1 cup.
Irish Cream Icing: In a small bowl stir together 1 cup powdered sugar, 1
tablespoon Irish Cream liqueur, and 1/4 teaspoon vanilla. Makes about 1/2 cup.
Laura