Unfortunate name, yes…I was shocked when when I first heard of the drink so many years ago in an Irish bar at Whistler mountain. I saw some Irish Coffee cupcakes, but someone gave up chocolate for Lent, so I improvised, took out the chocolate and added a Bailey’s Irish Cream icing on top of the Irish Whiskey Cupcakes. It’s a nice dense moist cupcake with an intoxicating icing!
Irish Coffee Cupcakes
(makes 16 cupcakes)
- 1 cup whole milk
- 1 cup whole roasted coffee beans
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 ¼ cup sugar
- 2 eggs
- ¼ cup Irish whiskey
Directions:
Heat the milk in a saucepan with the whole coffee beans just until
boiling. Remove from heat and let steep and cool. Strain the milk and set aside.
Mix dry ingredients and set aside
Beat the butter and sugar together until light, then add eggs one at a time and beat until fluffy.
Add the Irish Whiskey to 3/4 cup of the coffee milk then add to the butter mixture, alternating with the flour mixture. Put into cupcake papers and bake at 350 degrees for 20-25 minutes. Cool before icing.
Irish Cream Icing
- 1/2 cup butter, softened
- 1/8 cup Irish cream liqueur (such as Baileys®)
- 3 drops green food coloring (optional) or sprinkle with colored sugar
- 1 1/2 cups confectioners’ sugar, or more as needed
Beat the butter and Irish Cream until softened, add food coloring if using and then add the powdered sugar until the texture is good for spreading. You may need a little more sugar.
Frost and serve.
Sláinte