Saint Patty’s Day is coming soon! So we’re getting our Irish Pub Rock on here in Pasadena and helping our stomachs expand with delicious treats. Saint Patrick’s Day was made an official feast day in the early seventeenth century, and sprouting from that it became a celebration of Irish culture in general. As far as the green color scheme goes, it started out being a blue orientation, but over the years the color green became the color of choice. Even in the 17th century, people were rockin out with the green ribbons and shamrock adorned sweater vests. Ok, maybe they weren’t wearing sweater vests back then, but I’m sure they were dreaming of some snazzy threads. Last piece of knowledge for ya today, the whole three leafed plant actually came into play to explain the Holy Trinity to the pagan Irish. Boom! Knowledge!
Now, to the good stuff. For this years St. P day we decided to make some nice Irish stout infused cupcakes
For the cupcake part:
- 1 ½ c all-purpose flour
- 1 c packed brown sugar
- 1/3 c cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c stout beer (I use Trader Joe’s oatmeal stout)
- ½ c canola oil
- 2 tbsp white vinegar
- 1 tbsp pure vanilla extract
For the Irish Whiskey Buttercream Frosting:
- 1 c non-hydrogenated shortening (I use Spectrum Organics)
- 3 c powdered sugar
- 1 tsp pure vanilla extract
- 2 to 5 tbsp almond milk
- 4 tsp Irish whiskey
|Let the festivities begin!|
To make the cupcakes:
Preheat the oven to 350 degrees F. Line your cupcake pan with shamrock liners
In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
Cool the cupcakes completely before frosting.
To make the frosting:
Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tbsp of almond milk at a time, as needed, until frosting reaches a spreadable consistency. Add whiskey, 1 teaspoon at a time. Beat on high for 2 more minutes until light and fluffy.
Now fill your frosting bag with the buttercream, throw on a fun tip and go to town!
Voila! These are super dense and vegan-licious! You might need to have a nice cup of black coffee to go with them and make it Irish!