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Tuesday, July 24, 2012

Try this cupcake!

The Michaels Irish Cream whipped cream frosting is such an important part of this cupcake that I am putting the frosting recipe first!

2 C heavy whipping cream
2/3 C sugar
2 T Michaels Irish Cream

1.  Whip heavy whipping cream until it looks like whipped cream.
2.  Mix in sugar and Michaels Irish Cream until just combined.

Note: You may find yourself wanting to double the recipe if you like gobs of frosting. I'd suggest stocking up on some extra heavy whipping cream.

Mudslide Cupcake Recipe Makes 12 cupcakes
2/3 C sugar
2 C flour
1 1/2 t baking powder
1/2 t baking soda
3 T ground coffee (your favorite kind)
3/4 C unsalted butter, room temperature
2 eggs
2/3 C melted vanilla ice cream (you could also make this with coffee or mocha ice cream) 
1/4 C Santa Teresa Araku Coffee flavored liqueur 
1/4 C Michaels Irish Cream A little bit of chocolate for shaving on top (optional)
12 chocolate-covered espresso beans (optional)

1.  Whisk flour, baking powder, baking soda, and coffee in a bowl.
2.  Beat butter and sugar in a large bowl for 1 minute until light and fluffy.
3.  Beat eggs, ice cream, Santa Teresa Araku, and Michaels into the butter/sugar mixture until blended.
4.  Fold in flour mixture.
5.  Fill cupcake liners 3/4 full.
6.  Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
7.  Top with Michaels Irish Cream whipped cream (see above), shaved chocolate, and a chocolate covered espresso bean.

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