Friday, March 16, 2012

Green Velvet Cupcakes with Bailey's Chocolate Ganache Filling

Let the St. Patrick's Day festivities begin!

It's been a busy week and I'm ready to kick back, relax and enjoy some liquor laced baked goods! What's on everyone's agenda for the big day? Throwing a party? Going to a party? Or perhaps a pub crawl? Regardless of your location, I'm sure there will be an abundance of this Irish fav...Alcohol!!

When it comes to traditional Irish celebrations, three staples come to mind...Guinness, Jameson Irish Whiskey and Bailey's Irish Cream. Mmmm! I was lucky enough to sample each of these in none other than Dublin, Ireland last year and I've been hooked since! For the past year, I've been finding ways to incorporate both Bailey's and Guinness into my kitchen experiments. Last St. Patrick's Day, my Chocolate Guinness Cupcakes with Bailey's Buttercream made their first appearance and have now become my most requested cupcake! This year, I wanted to switch it up a bit, but still keep the traditional Irish liquors in the theme. I still can't bring myself to put whiskey in my baked goods, so I played it safe with the Bailey's. I found this magically delicious recipe for a green velvet cupcake on Saucys Sprinkles via Cupcakes Take The Cake. Mixed it up by adding a Bailey's chocolate ganache center, from Raspberri Cupcakes. On top, sits a mound of simple buttercream frosting drizzled with a Bailey's glaze and colorful decorations.

May the luck 'o the Irish be with you all this weekend!

Green Velvet Cupcakes with Bailey's Chocolate Ganache Filling

For the Cupcakes
via Saucys Sprinkles

Betty Crocker Super Moist White Cake Mix
3 eggs
1/2 cup butter
1 cup water

Saucy recommends not following the directions listed on the back of the cake box. Instead, dump all ingredients into a large mixing bowl and beat on low speed. Once combined, mix on high for 2 minutes. To achieve that rich kelly green color, use a gel based food color paste like Wilton. If you're going to use the standard green food coloring found at your local grocery store, you will have to figure it into your liquid measurements. Plus, you will need to use almost the entire bottle to achieve a dark green like this.

Using your Chicago Metallic Batter Dispenser, evenly distribute batter among cupcake liners. Bake at 350* for about 15 minutes. Let the cupcakes cool completely before coring the center of each. Once cool, use a cupcake corer (or piping tip) to remove the center of each cupcake.

For the Bailey's Ganache
via Raspberri Cupcakes

5.3 ounces of dark chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup Bailey's Irish Cream

Place finely chopped chocolate into a large mixing bowl. In a small saucepan, heat the whipping cream until it comes to a slight boil. Remove from heat and pour the whipping cream over the chocolate. Whisk, and let stand for about 5 minutes until the chocolate has melted. Add the Bailey's and continue to whisk until combined. Place in the fridge for about 15 minutes, or until thickened. Using a piping bag, fill the center of each cupcake with the ganache filling. Top each cupcake with buttercream frosting, decorate and enjoy!

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