Actually, I'm not Irish at all, but tomorrow is St. Patrick's Day, which is every American's excuse to wear a "Kiss Me, I'm Irish" t-shirt and drink green beer. If you feel like joining in on the fun, but want to remain as normal as possible, I've got your solution.
(in case you forgot, you can mix yellow and blue to get green).
A few foods you can add dye to:
Deviant Cheesecake (click here for recipe)
Are you feeling especially Irish this St. Patty's Day? If you're making Irish Stew, Soda Bread, or Corned Beef and Cabbage, I'd love to see your recipes!! I'm being lazy this holiday due to a major exam next week, but here's the Irish Car Bomb Cupcake recipe my sister-in-law used a few weeks ago. I have no idea where she got her recipe, but they turned out amazingly delicious!
This recipe makes 24 cupcakes
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2/3 cup sour cream
Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream
Preheat oven to 350 F. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Beat the eggs and sour cream until well mixed. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a toothpick stuck into the center comes out clean, approx 15-17 minutes. Remove the cupcakes from the pan and set aside to cool.
Whiskey Ganache Filling:
Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
Filling the Cupcakes:
Using a large icing/decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed, scraping the sides of the bowl occasionally. Reduce the speed to low and gradually add the powdered sugar. Add the Baileys, increase the speed to medium-high and whip until it is fluffy.
For those diehard leprechaun chasers, enjoy your kegs 'n eggs tomorrow morning!