We were invited to a birthday party! (there’s an exclamation mark included because this doesn’t happen very often…don’t feel bad for us. we’re perfectly happy eating baked goods without an excuse. and by ourselves.)
I know that normally, you don’t bring baked goods to a birthday party. But this was a party for a one year old. And it was a potluck bbq type thing. So we decided to make cupcakes! And yes, we made coffee and irish cream cupcakes… for a one year old… for her birthday. We figured the grownups might want cupcakes too? It was Brett’s idea. The booze. In the cupcakes. I wanted to do cupcakes. But to be honest, it totally worked. Everyone said they were amazing and they started disappearing so fast I almost forgot to grab one to try! (But I got one, and I have to admit, they were pretty dang delicious.)
Downside: I guess everyone didn’t get the memo about the booze… so we had at least two little people running around a little too enthusiastically… oops… my bad. Oh well. Put a warning label on yours.
Coffee and Irish Cream Cupcakes (ah! I don’t know where this recipe is from! Brett found it on a random website..)
Ingredients for Cupcakes
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp ground coffee
- 3/4 cups unsalted room temperature butter
- 2/3 cup sugar
- 2 eggs, lightly beaten
- 2/3 cup melted coffee ice cream (I recommend Haagen Daas)
- 1/4 cup Kahlua
- 1/4 cup Irish cream (like Bailey’s)
Ingredients for Whipped Cream
- 1 cup whipping cream
- 1/3 cup sugar (more or less to taste)
- 1 tbsp Bailey’s
- chocolate shavings or chocolate covered espresso beans for garnish (optional but adorable)*
Procedure for Cupcakes
- Preheat oven to 350 degrees and line cupcake tins with paper liners.
- In a medium bowl, mix together flour, baking powder, baking soda, and ground coffee
- In a separate bowl, cream together butter and sugar until fluffy
- Add in eggs, melted ice cream, kahlua, and bailey’s and mix just until blended
- Slowly stir in dry ingredients, and pour into cupcake liners until about 2/3 full (I think mine made about 18 cupcakes).
- Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove cupcakes from tins, set on racks to cool completely
Procedure for Whipped cream
- Whip the cream in a medium bowl until it just barely starts to expand a bit
- Add in sugar and Bailey’s and continue whipping until a stiff-ish whipped cream forms (careful not to overwhip)
- Put in a pastry bag or a cone of parchment paper or a plastic bag with the tip cut off and pipe onto delicious cupcakes!!