These cupcakes that are a combination of coffee and Bushmills whiskey and awesome in a little wrapper. Here is a really wonderful little fella that will make you wish it was St.Patrick’s Day year round and let’s be honest… Who says you can’t be a little Irish whenever you want? Or at least kiss a guy named Patrick.
Irish Coffee Cupcakes
- 2 Cups Flour (we used Whole Wheat but if you want a light fluffy cupcake use All-Purpose White)
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Teaspoon Cocoa Powder
- 1/4 Teaspoon Ener-G Egg Replacer (just the powder – don’t make per instructions on the package)
- 1/2 Cup Boiling Water
- 2 Tablespoons Instant-Espresso Powder
- 1/4 Cup Almond Milk
- 1/2 Cup Margarine
- 1/2 cup Sugar
- 1/2 Cup Packed Brown Sugar
- 2 Tablespoons Applesauce
Heat oven to 350 degrees.
Whisk together Flour, Baking Powder, Baking Soda, Salt, Cocoa Powder and Egg Replacer. Pour water over Espresso Powder. Then combine the Espresso with Almond Milk. Mix Margarine and Sugars with an electric hand held mixer on medium speed completely blended and looks like small pebbles. It should take about 2 -3 minutes. Add Applesauce to the Margarine mix and blend for another 5 minutes. Then add Margarine Applasauce mix to the Flour Mix and add the Espresso Almond Milk and blend for another 5 minutes.
Put liners in your cupcake pan and fill those liners 3/4 of the way full with your Batter. Bake for 20 minutes or until you can stick a toothpick into the center of one of the cupcakes and have it come out cleanly.
Whiskey Frosting
- 3 Cups Powdered Sugar
- 1/3 Margarine
- 2 -3 Tablespoons Whiskey (we treated ourselves to some Bushmills and we’re happy we did – when I say we – I mean Dan)
In a medium mixing bowl, mix Powdered Sugar and Margarine together using a hand mixer on low speed. Add in 1 tablespoon of the Whiskey. Add a second tablespoon of the Whiskey and mix again. Now if it is still a little pasty you might want to add a little more Whiskey a few drops at a time until the frosting is the constancy and flavor you want.
Now you can decorate with some more espresso or cocoa powder – chocolate covered espresso beans- we went with green sugar crystals and some springtime sprinkles with yellow butterflies so our cupcakes look a different than what you’d expect from a coffee flavored treat, but are ready for St.Patrick’s day when it next shows its clovers.
Recipe by Meet The Shannons. We’ve been kvelling over Dan and Annie Shannon’s cooking skills for quite a while. They launched the Betty Crocker Project on their site, and made it their goal to veganize the entire Betty Crocker cookbook. And if that alone doesn’t make you realize how genius they are, make these cupcakes to become lifelong fans.