For St. Patrick’s Day I made Irish Car Bomb Cupcakes and White Russian Cupcakes. As I’m not a professional baker, with all the tools and tricks that go along with that title, my cupcakes weren’t exactly magazine cover worthy. But they tasted ok!
I had some problems with the chocolate and Guinness cakes. For starters, had to make two batches to use the whole can of Guinness. I don’t drink beer to start with. Secondly, I couldn’t get the cakes out of the pans without destroying them. The mini ones that I had let the batter sit a few minutes before dividing into the pan turned out better than the other batches that didn’t sit.
I had to scrap about two-thirds of the cupcakes because they didn’t want to leave the pans. Fret not, I didn’t waste all that wonderful cake. Or the left over Baileys buttercream icing. I tried to make cake pops with the crumbled cake. Half the cake pops had the extra Baileys icing, half had store-bought chocolate icing.
Making the cake insides was easy but I need more practice dipping and coating things in chocolate. And tempering chocolate.
I think next time I make this recipe, I’ll just make a layered cake. Then all the ingredients will be used up and there won’t be a tub of Whiskey ganache sitting in the fridge with no cupcake vehicles for transport.
The White Russians turned out better in the batter department. The recipe above only makes enough for a dozen and a half cupcakes, if the tins are filled just over half full. Which turns out to be the right height when large muffin tops are not desired.
And just for the record, pretty much everything should have Baileys buttercream icing on top of it.
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