Over spring break I made delicious chocolate cupcakes with peanut-butter icing! I used Ina Garten's (the Barefoot Contessa) recipe. It was actually easy to follow. When making cupcakes it is very important to sift the dry ingredients in order to prevent lumps and heavy cake. You also need to remember to let the dairy products warm up to room temperature. If the dairy products are too cold you won't be able to mix your batter thoroughly.
Tuesday, March 20, 2012
Happy St. Patty's Day!
In honor of St. Patrick's Day I made chocolate-stout cupcakes with Bailey's Irish Cream icing. I used a recipe by Dave Lieberman which I found on FoodNetwork.com . I used one bottle of Guinness Extra Stout beer. The recipe does not instruct you to sift the dry ingredients, but I did anyway. I also let the dairy products warm up to room temperature. Make sure the stout is room temperature also. If you don't the cold beer will harden the butter when you add it to the mixture. Next time I attempt this recipe I may also let the beer go flat so the carbonation is not incorporated into the mixture. For the icing I used 3 cups of confectioners sugar and 5 tablespoons of Bailey's Irish Cream Liquor. For a finishing touch I used a vegetable peeler to add shavings of Hersey's chocolate to the cupcakes.
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