With Paddy’s Day tomorrow, I wanted to, yet again, come up with a seasonal cupcake idea. However, so many of them have already been done before. Guinness cupcake? Check. Jameson cupcake? Check. Irish car bomb? Check. And even the idea I had has been done (just Google ), I went with it anyway.
My thought was to look at Irish Potato Candy recipes and figure out the main flavor profile … then build the cupcake recipe around it. Irish Potato Candy contains sweetened coconut, cream cheese and cinnamon, and I opted to work Indian powdered coconut and cinnamon into my favorite vanilla cupcake recipe. The result is just right–a little coconuty, a little harvest-spicy. Then, to give it the boost, I soaked the cupcakes in whiskey and topped with an Irish cream frosting … because hey, don’t most people like Bailey’s?
I tested these cupcakes earlier in the week and was happy with what I was achieving … and that’s the last time I had them since I had a small order this week and baked EXACTLY to it. So no taste-testing for me. But I noticed that the cakes baked up beautifully and smelled great, so I’m very curious to see what others have to say about them!
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.
Sift the flour, baking powder, baking soda, salt and cinnamon together. Add the powdered coconut to the bowl and stir to combine. Set aside.
Whisk the egg for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.
Add the oil and vanilla and beat until combined. Alternate flour/buttermilk/flour/whiskey/flour and beat until combined.
Divide the batter between 7 wrappers in cupcake tins and bake for 20 minutes. Cool on a wire rack completely before frosting.
Brush on the whiskey, if using, before frosting. To get a good soak, you can poke holes into the tops of the cupcakes with a toothpick.
For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, beating until combined. Add the Irish cream. Finally, add the remaining sugar gradually and whip until light and fluffy. Pipe onto cupcakes and enjoy!
https://cupcakefridayproject.com/2012/03/whiskey-soaked-irish-potato-cupcakes-with-irish-cream-frosting/
March 16, 2012 at 12:15 pm
Ooooh these were yum. Really liked everything about them! Not too sweet, but a lovely cinnamon-sugary, slightly-coconutty Irish potato flavor. And they looked so darn cute in their green wrappers with the dusting of cinnamon sugar on the top! Two thumbs up!
March 19, 2012 at 10:21 am
These taste absolutely nothing like potatoes or Irishmen. That said, they were still pretty excellent. Irishmen don’t taste so great. Not that I know or anything.
March 23, 2012 at 8:54 am
Just a bit late on this one but I wanted to comment that these were yet another solid addition. I don’t care for the traditional Irish potato candy but the cupcake version was delicious! Flavors were well balanced and presentation was perfect.