A new product release means many hours of work for the dev team. We usually celebrate a release with a few beers, or occasionally, something more macho like Whiskey. If you put them both in chocolate cupcakes, you can turn these “New Release Thank You’s” into a truly CakeMail kind of treat. Thanks for 3.3 guys! Nice work!
I came across this recipe on a blog celebrating the Irish. St-Patrick’s Day isn’t until March 17 but there was no need to wait to make these for the dev team. [Retracted]
These cupcakes are not for kids but you won’t get too tipsy from the alcohol in them – though you’ll definitely notice the booze in the Bailey’s icing. The beer in the cake batter, and the whiskey sour cream definitely make the texture fantastic.
Check out the recipe over here: Irish Beer & Whiskey cupcake
I made this recipe as is with just two small additions – the Bailey’s icing that is a long-standing favorite at my parties and a bit of maple syrup in the ganache to mix with the smokey flavour of the whiskey. The 2 cups of butter the icing calls for isn’t completely necessary – cut half a cup or more, add more Bailey’s and check the texture with the sugar. You’ll want it to be smooth and easy to pipe.
- Holy delicious. Eat under strict supervision.
- Can I take a second one? Kevin is not here, can I take his?
Beer and sour cream are definitely a discovery for the cake texture.
Bailey’s Icing is always a winner. Ganache is a bit to firm to be the perfect texture.
And yes, actually you can feel the buzz after you
drink oups, eat these!
Isabel Lapointe is CakeMail’s Cherry In Chief (and our resident baking expert!). Follow her on Twitter at @CherryInChief.
NOTE: “This part was retracted due to the offending nature of a drink name to the Irish people. We didn’t mean to offend. We’re sorry.”