Time to get your shamrock on — St. Patrick's Day celebrations are upon us. And, while we applaud those of you who are brave enough to embark on a bar crawl or two, we must admit that we've grown a bit weary of the green-clad crowds that will surely flood every corner of the city. It's true — memories of St. Patrick's Days past are still haunting us. So, this time around, we're opting to stay in.
And, if you'll also be celebrating the holiday in the comfort of your own home, you're in for a treat: Prohibition Bakery has teamed up with Jameson to create a special-edition cupcake — Irish-coffee style. The coffee cake and Jameson frosting make for a surprisingly delectable (not to mention boozy) combination. And, don't worry if you're feeling too lazy to turn on the oven — we're right there with you — because you can still pick up these babies for $20 a dozen at the bakery's L.E.S. location. Enjoy!
The Irish-Coffee Cupcake
Yield: 50 mini cupcakes
1/2 cup coffee
1/2 cup butter
1/3 cup sour cream
1 cup flour
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp salt
2 tsp espresso powder
1/2 cup butter (left at room temperature until soft) or shortening
1/4 cup Jameson
1 lb confectioners' sugar
Coffee bean or a dusting of cinnamon
1. Preheat oven to 325 degrees Fahrenheit.
2. Heat coffee and butter in a saucepan until butter is melted, taking care not to boil contents.
3. In a mixing bowl, beat sour cream and egg until combined.
4. In another bowl, combine flour, sugar, baking soda, salt, and espresso powder.
5. Add coffee and butter mixture to mixing bowl gradually.
4. Slowly add dry goods to wet, and beat until smooth.
5. In greased or lined cupcake tins, fill two-thirds of the way. Bake for 10 minutes, and let cool on a cooling rack.
1. With paddle attachment, whip together confectioners' sugar and butter/shortening until crumbly.
2. Add Jameson, and beat until smooth and fluffy.
Assembly: When cupcakes are cool, frost and garnish to your liking.