Alcoholic Kitchen

Mini Chocolate Guinness Cupcakes with Jameson Irish Whiskey Frosting

In honor of St. Patrick’s Day today, I decided to bake up some mini cupcakes made with Guinness coupled with some Bailey’s Irish Cream frosting. Unfortunately (or fortunately), I didn’t have any Bailey’s at the house so I improvised. Luckily, I did have Jameson, and it is an Irish whiskey — so I added that instead and I think it turned out pretty tasty.

The cupcakes itself aren’t overly sweet, which I love, and the frosting on the top adds a bit of kick that you’d come to see from something that has a delicious whiskey to it. I’m not much of a baker since I’m not into measurements much, but I managed to pull this off. This may give me more confidence to do more baking.

Maybe beer bread next? What type of beer works best in beer bread? Leave a comment below with your suggestions.

(Full Photoset: Mini Chocolate Guinness Cupcakes with Jameson Irish Whiskey Frosting)

Recipe Ingredients (Cupcakes - 48 minis):

• 1 cup of Guinness Draught
• 1 stick and 1 tablespoon of unsalted butter
• 3/4 cup of unsweetened cocoa
• 1 cup of brown sugar
• 1 cup of granulated sugar
• 3/4 cup of sour cream
• 2 eggs
• 1 tablespoon of vanilla extract
• 2 cups of flour
• 2 1/2 teaspoons of baking soda
• Mini cupcake cups

Recipe Ingredients (Frosting):

• 1 stick of unsalted butter
• 3 cups of confectioner’s sugar
• 2 tablespoons of Jameson Irish Whiskey
• 1/2 teaspoons of vanilla extract

Instructions:

1. Preheat oven at 350 degrees.
2. Cut 1 stick and 1 tablespoons of butter into 1 inch cubes.
3. Over medium heat, combine both the Guinness and the cubed butter until melted and combined.
4. Once combined, take off the heat and add the sugars and unsweetened cocoa until smooth.
5. In a separate bowl, combine sour cream, eggs, and vanilla extract.
6. Combine both mixtures until smooth.
7. Over the new mixture, add the flour and baking soda through a sifter. Fold together until it’s combined.
8. Pour the cupcake mixture in the mini cupcake cups.
9. Bake for 16-18 minutes. Remove from the over and let cool for 15 minutes.
10. For the frosting, blend the rest of the room temperate butter until creamed.
11. Slowly add the confectioner’s sugar while blending the butter.
12.  After combined, add the whiskey and vanilla extract. Blend until the liquid is mixed in.
13. Spread the frosting on top of the cupcakes and enjoy! 

(Inspired by Big City, Little Kitchen - Beer Cupcakes!)

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If you have any suggestions for a tasty recipe involving beer — please email me, I’d love to cook it up and share it with the community.

Hefeweizen Beer Pancakes with Lemon Zest

Let’s start this off with a bang. What do you get when you combine the best meal of the day, breakfast, with the tastiest drink, beer? You get beer pancakes. If you’re looking for a bit of a kick in the morning, try cooking up some beer pancakes made with Haywire Hefeweizen from Pyramid Breweries and a touch of lemon zest to round it out.

The reason why I love beer pancakes is because it’s better than just using regular tap water while providing a bit of fluffiness you’ll thank me for. Just make sure you don’t over stir the batter. Once it’s a nice mixed consistency, you’re ready to go.

Another variation of this would have been to make lemon zest butter instead of adding the lemon zest to the batter. If you decide to make the butter, please let me know.

(Full Photoset: Pyramid Haywire Hefeweizen Pancakes w/ Lemon Zest)

Recipe Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of sugar
• 1/2 cup of Haywire Hefeweizen
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 tablespoons of melted butter
• 1 tablespoon of grated lemon zest
• 1/4 teaspoon of vanilla extract

Instructions:

1. In one bowl, combine your all-purpose flour, sugar, baking powder, and salt. In the other bowl, whisk together the egg, melted butter, and vanilla extract.
2. Combine the egg mixture with the Pyramid Haywire Hefeweizen and lemon zest with the dry ingrediants.
3. Whisk together the ingrediants until somewhat smooth. It’s OK to have some small chunks.
4. Under medium heat, light coat the pan with butter and using an ice cream scoop — ladle in your pancake mixture.
5. When there are bubble on the top of your pancake, flip. Brown both sides as necessary.
6. Top your pancakes with butter, light sprink of lemon zest, and maple syrup.

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If you have any suggestions for a tasty recipe involving beer — please email me, I’d love to cook it up and share it with the community.