So we plan out our posts in advance and then sometimes things don’t work or maybe something comes up that I just can’t help but share as soon as possible. What I’m trying to say is, I like plans and sticking to them but I understand the importance of being flexible. I had been planning on posting these cupcakes that are a combination of coffee and Bushmills whiskey and awesome in a little wrapper. But then the week started and there were Irish-y cupcake posts everywhere! I mean it’s not the most original idea or anything but it did make us want to reevaluate our plans a little. If you know me in real life – you know that’s a big deal. I like sticking to the plan. I know this messes up your whole concept of Good & Evil and how the universe works but it’s going to be OK.
So what do we do when the Earth stops spinning on it’s axis and the moon turns out to actually be made of cheese? Dan & I had a MTS meeting and discussed adapting the recipe into a regular old cake or cake donuts. Did you just gasp? I hope so – expect to see something very very special soon.Something so wonderful in fact we didn’t want to crowd it. Finally it came down to something Dan said “It’s not our readers fault that there are a bunch of Irish-y cupcakes out there – so why are they going to be punished and denied these cupcakes that are really amazing?”
So without further ado… Here is a really wonderful little fella that will make you wish it was St.Patrick’s Day year round and let’s be honest… Who says you can’t be a little Irish whenever you want? I would support that.
Irish Coffee Cupcakes
2 Cups Flour (we used Whole Wheat but if you want a light fluffy cupcake use All-Purpose White)
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Teaspoon Cocoa Powder
1/4 Teaspoon Ener-G Egg Replacer (just the powder – don’t make per instructions on the package)
1/2 Cup Boiling Water
2 Tablespoons Instant-Espresso Powder
1/4 Cup Almond Milk
1/2 Cup Margarine
1/2 cup Sugar
1/2 Cup Packed Brown Sugar
2 Tablespoons Applesauce
Heat oven to 350 degrees.
Whisk together Flour, Baking Powder, Baking Soda, Salt, Cocoa Powder and Egg Replacer. Pour water over Espresso Powder. Then combine the Espresso with Almond Milk. Mix Margarine and Sugars with an electric hand held mixer on medium speed completely blended and looks like small pebbles. It should take about 2 -3 minutes. Add Applesauce to the Margarine mix and blend for another 5 minutes. Then add Margarine Applasauce mix to the Flour Mix and add the Espresso Almond Milk and blend for another 5 minutes.
Put liners in your cupcake pan and fill those liners 3/4 of the way full with your Batter. Bake for 20 minutes or until you can stick a toothpick into the center of one of the cupcakes and have it come out cleanly.
3 Cups Powdered Sugar
2 -3 Tablespoons Whiskey (we treated ourselves to some Bushmills and we’re happy we did – when I say we – I mean Dan)
In a medium mixing bowl, mix Powdered Sugar and Margarine together using a hand mixer on low speed. Add in 1 tablespoon of the Whiskey. Add a second tablespoon of the Whiskey and mix again. Now if it is still a little pasty you might want to add a little more Whiskey a few drops at a time until the frosting is the constancy and flavor you want.
Now you can decorate with some more espresso or cocoa powder – chocolate covered espresso beans- we went with green sugar crystals and some springtime sprinkles with yellow butterflies so our cupcakes look a different than what you’d expect from a coffee flavored treat but are ready for St.Patrick’s day.