Leprechauns like lusciousness.....

St. Pat's is around the corner and it is not all about the green beer. Even if you don't celebrate, here are some luscious treats for you.  Irish Coffee Cupcakes AND Guinness Cupcakes. Why not? But it's too early for chocolate? Shame on your for thinking that way. You want something hearty? Something savory to go with your sweetness? I am also adding a delicious St. Patty's Potato muffin. Perfect to fill your tummy before you celebrate. From my kitchen to yours, enjoy every bite.

Irish Coffee Cupcakes (makes 15)
Ingredients: For the cupcakes:
2 c. flour
1 t. baking powder
¼ t baking soda
¼ t salt
½ c boiling water

2 T instant espresso powder (you can use instant coffee or buy the instant espresso powder at Starbucks)

¼ c whole milk

1 stick unsalted butter at room temp

½ c. sugar

½ c packed light brown sugar

2 large eggs

For the frosting:

1 c. heavy cream

1 T powdered sugar

1 T whiskey

Instant espresso powder for dusting

Directions:

Preheat oven to 350 and line your cupcake tins.

Whisk flour, baking soda, baking powder, and salt.

Pour water over espresso powder and let cool. Combine espresso with milk. Beat butter, brown sugar, granulated sugar with a mixer on medium until pale and fluffy (about 3 mins.) Add eggs, one at a time beating well after each addition.

Beat in flour mixture 1/3 at a time alternating with espresso mixture beginning AND ending with flour. Batter may look broken.  Fill muffin tins ¾ full. Bake 20-22 mins until toothpick inserted in center comes out clean. Let cool, turn cupcakes out from tin.

To make frosting: Whisk together cream, powdered sugar until peaks form. Add whiskey and mix until slightly stiff peaks form. Top cupcakes with 2 T of frosting and lightly dust with espresso powder. Feel free to save most for yourself.

Guinness Cupcakes
Ingredients: For the cupcake:

3/4 cup unsweetened cocoa

2 cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

Pinch fine salt

1 12 oz bottle Guinness (not for your mouth..for the bowl.)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

For the frosting:

1 (8-ounce) package cream cheese, softened at room temperature

3/4 to 1 cup heavy cream

1 (1-pound) box confectioners' sugar

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa or chocolate sprinkles. You can also use nonflavored green food coloring to make the icing green. Take a bite and say "mmmmmmmmm." Repeat.


Savory St. Patrick's Day Potato Muffins
Ingredients

2 medium potatoes (peeled and cut into 1/2 inch cubes)

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1 pinch salt (be generous)

1 egg (lightly beaten)

4 tablespoons vegetable oil

1 1/4 cups buttermilk

3 tablespoons fresh chives (or spring onions chopped)

3 tablespoons fresh parsley (chopped)
1/2 cup cheddar cheese (grated)

Directions:
Pre-heat the oven to 350. Grease a 12 cup muffin pan or use paper liners. In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
Drain and rinse under cold water and set aside. 

In a medium bowl, combine the flour, salt and baking powder. In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley. Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese.  I also added mushrooms. Spoon into muffin tins and bake for 20 minutes. 

You can top these with extra grated cheese. Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.

After all that work, you deserve a beverage. Now, go pinch someone on the 17th. Have a fantastic weekend.