Friday, January 27, 2012

Irish Cream Espresso Cakes (with whiskey cream filling)

Who they are made for:
What a better way to have Irish cream then in an espresso cake at work! A friends office is the inspiration for these yummy cakes. I love to bake for other people and these folks are a great bunch.

How it's made:
Makes Aprox. 15
The cupcake
2 Cups of flour (Gluten free Bisquick) (or reg flour for others)
1 Tsp of baking powder
1/4 Teaspoons of baking soda
1/4 Teaspoon of salt
1/2 Cup of boiling water
2Tablespoons of instant espresso powder
1/4 Cup of whole milk
1/2 cup of unsalted butter (1stick)
1/2 Cup of granulated sugar
1/2 Cup of packed brown sugar
2 Large Eggs

1 Cup of heavy cream
5Tablespoons of confectioners sugar
1 tablespoon of whiskey

Butter Cream/ Irish cream Frosting
1 Cup of butter (2sticks), at room temp.
3 Cups of powder
4 Tablespoons of Baileys Irish Cream
2 Teaspoons of vanilla extract
Espresso powder for sprikles


1. Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder then combine milk; let cool.  Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour.

                 2.Fill muffin tins three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Let cool; turn out cupcakes from tins. Cool cakes.

            Make the filling: Whisk together (with beaters that have been in the freezer) cream and confectioners' sugar (in a bowl that has been in the freezer) until medium peaks form. Add whiskey; whisk until slightly stiff peaks form. Fill already cooled cakes.

Place all ingredients together and use electric mixer to blend together. Mix until smooth and creamy. After placed on frosting sprinkle with espresso powder.

 Is Whiskey gluten free? It depends on whom you ask.
Most experts in celiac disease have concluded that distilled alcoholic beverages made from gluten grains — including whiskey, commonly made from barley — are gluten-free to the U.S. Food and Drug Administration's proposed standard of 20 parts per million, because distillation removes the harmful gluten proteins.

                                                                     How they Taste:
When you bite into them you can taste the sweet and irishcreamy frosting then you get the flavour of the espresso coffee in the cake blended together in the bite. You then get the yummy taste of the whipped slightly sweet whiskey filling. These are yummy. If you ask me they taste better the second day.

Babycake Testers day:
Yummy! Add more whisky ;-)
These are fun cakes.

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