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Brown Sugar Pub Cakes with Irish Cream Frosting  Print

This recipe (adapted from Martha Stewart’s Cupcakes) appeared in Get Your Shamrock On! on 17 Mar 2011

Brown Sugar Pub Cakes with Irish Cream Frosting

Brown Sugar Pub (Pound) Cakes
(from Martha Stewart’s Cupcakes)

3 cups sifted all–purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2–1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Preheat oven to 325° F. Line standard muffin tins with paper liners. Whisk together flour, baking powder and salt.

With an electric mixer on medium high–speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three–quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean (about 25 minutes). Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. These cupcakes are best eaten the day they are made.

Note: Recipe claims to make 28 cupcakes; I only got 22 out of it.

Irish Cream Frosting
(adapted from Martha Stewart’s Cupcakes)

1–1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioner’s sugar, sifted
3 tablespoons Irish Cream Liqueur (Bailey’s or other brand)
1/2 teaspoon pure vanilla extract
With an electric mixer on medium–high speed, cream butter until light and fluffy (about 3 to 4 minutes). Reduce speed to medium. Add the confectioner’s sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of bowl as needed (about 5 minutes total). After every two additions, raise the speed to high and beat for 10 seconds to aerate the frosting. Note: If you have the patience to add the sugar in more slowly (more like a few tablespoons at a time), the frosting will turn out less grainy and will require less sugar to thicken it up.

Add the Irish Cream and vanilla; beat until combined and smooth. Use immediately or refrigerate up to 5 days in an airtight container. Bring to room temperature and beat on low speed until smooth before using. Makes enough to frost 24 cupcakes.

Crystallized Shamrocks (or Flowers)
(from Martha Stewart’s Cupcakes)

1 large egg white
1 teaspoon water
Pesticide–free shamrocks (or flowers)
Superfine sugar, for sprinkling
Whisk egg white with the water in a small bowl. Working with one shamrock (or flower) at a time and holding it with kitchen tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar to coat completely. Transfer to a baking sheet or wire rack; let set. Crystallized shamrocks (or flowers) can be stored up to 3 months at room temperature in single layers between waxed paper in airtight containers.
WI wine recommendation: Skip the wine and stick to beer. It’s St. Patrick’s Day after all! These Pub Cakes are mighty sweet, so some plain ol’ bubble water might be in order (that’s what we discovered anyway). A wee bit o’ tea would also hit the spot with these pub cakes.