BAILEY'S IRISH CREAM FROSTING
Make and share this Bailey's Irish Cream Frosting recipe from Food.com.
Provided by MechaFusion
Categories Dessert
Time 20m
Yield 18-20 cupcakes, 18-20 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
Nutrition Facts : Calories 152.1, Fat 7.3, SaturatedFat 4.3, Cholesterol 22.2, Sodium 65.8, Carbohydrate 21, Sugar 20.5, Protein 0.8
IRISH BROWNIES WITH IRISH CREAM FROSTING
Based on a recipe from my Treasury of Home Baking cookbook. Cook time doesn't include the 1 hour chill time.
Provided by mersaydees
Categories Dessert
Time 1h20m
Yield 16 brownies
Number Of Ingredients 12
Steps:
- BROWNIES:.
- Preheat oven to 350°F.
- Prepare an 8-inch square baking pan by greasing it.
- Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
- Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
- Spread batter evenly in prepared pan.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
- FROSTING:
- Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
- Spread over cooled brownies.
- Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
Nutrition Facts : Calories 215.5, Fat 11.2, SaturatedFat 6.7, Cholesterol 46.3, Sodium 132.7, Carbohydrate 28.2, Fiber 0.6, Sugar 21.3, Protein 2.2
STOUT CUPCAKES WITH IRISH CREAM FROSTING
You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake.
Provided by Food.com
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
- In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
- Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
- Add cooled Guinness mixture and beat on medium for 1 minute.
- Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
- Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
- Add salt, and slowly add confectioners sugar.
- Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
- Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
- In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
- Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
- Transfer to a pastry bag fitted with a ½-inch pastry tip.
- Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
- Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
Nutrition Facts : Calories 447.6, Fat 19.9, SaturatedFat 12.3, Cholesterol 69, Sodium 182.3, Carbohydrate 67.4, Fiber 1.1, Sugar 56.6, Protein 2.6
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