I have made the Bailey's buttercream before and it is just mouthwatering. I could eat a bowl of it by myself, in fact it is a pretty good snack when slathered on a graham cracker.
I hadn't done the cupcakes before, but am glad I gave them a try, they will definitely be added to the collection. I did have a little problem when mixing the liquid ingredients together, I didn't bring the beer up to room temperature before adding it to the melted butter which caused the butter to solidify in weird clumps. I poured the beer butter mixture through a sieve and remelted the butter, but it was still clumpy and the cupcakes had small hard pieces. Which while not awful definitely messed up the texture.
This recipe makes a lot of cupcakes, I made two dozen large ones and another two and half dozen small ones. When I make them again I will do even more small ones. The ratio of buttercream to cake was perfect. In fact I think I will add them to my mini dessert options.
Courtesy of Jami Schmidt and
2 cups sugar
2 cups AP Flour
1 tsp Baking soda
Pinch of fine salt
1 bottle of Guinness (room temperature)
1 stick melted butter (cooled slightly)
1 tbs Pure vanilla extract
3 large eggs
3/4 cups sour cream
Preheat to 350
Mix together dry ingredients in one bowl
In another mixing bowl combine stout, melted butter, and vanilla. Beat in eggs, one at a time. Mix in sour cream until combined and smooth. Gradually add in the dry.
Fill the cupcake liners 3/4 full. Bake for 15-20 minutes, rotating half way through
Bailey's Irish Cream Frosting
Courtesy Martha Stewart
3 sticks unsalted, room temp butter
4 C. powdered sugar
3 Tablespoons Bailey's Irish Cream liqueur
1/2 tsp. pure vanilla extract
Cream butter until smooth. Slowly add in powdered sugar, scraping down the sides as needed. Add Bailey's and vanilla and beat until combined and smooth.