Last October I went to Dublin for the weekend with Auntie Bear, and it was brilliant – I’d recommend it for a weekend away to anyone. (Mostly because it’s a lot nearer than New York, and easier to get around than Paris.) Whilst there we went on the Jameson Irish Whiskey factory tour, which taught us what we needed to know about the differences between a whiskey, a whisky and a bourbon (and let us taste lots.)
This was a very cunning ploy, because once you entered the gift shop at the end of the tour, you had a couple of whiskeys on your breath and everything was looking a little more rosey. Which is how I ended up with 3 different types of Jameson Whiskey bottles sat on my kitchen shelf at home, several months later. And somehow, it just doesn’t taste the same when you’re not in Dublin.
So to soothe my conscience that I hadn’t just wasted my money in buying them, I decided the best thing to do would to use them in baking. Of course. Also, you may have gathered from my previous posts that I have a thing about turning drinks into cupcakes – Pina coladas, Cherry cola, Dandelion and burdock, Cosmopolitans and now Irish Coffee cupcakes.
Lots of recipes I looked at had Baileys in as well, which slightly annoys me, because the real ingredients in an Irish Coffee are coffee, sugar, whiskey and cream. No Baileys. I’m sure it would taste delicious with Baileys in as well, but yes, I am slightly pedantic. In the end I didn’t follow one specific recipe, but more improvised with what I knew already.
Irish Coffee Bear-y Cakes
280g Golden Caster Sugar
240g Self Raising flour
240ml Whole milk
1/2 tsp vanilla essence
2 large eggs
20g instant espresso powder
400ml double cream
75g icing sugar
1tbsp Jameson Irish whiskey (or to taste)
Espresso powder for dusting
Preheat the oven to 170C. In a large bowl beat together the Stork, flour and sugar using an electric mixer until they resemble fine breadcrumbs. Heat the milk gently in a pan (we have no microwave at the Bear’s house, but you could use one) and stir in the espresso powder until fully dissolved. Leave to cool adding the two eggs and vanilla essence to it. Beat the liquids until just combined with a hand whisk.
Add half the milk mixture to the bowl of ‘breadcrumbs’ and beat with the electric mixer on a low spread until combined. Then add the rest of the milk mixture and beat on a low speed again. Use an icecream scoop to measure equal amounts of batter into approximately 16 muffin cases.
Bake in the oven for about 20-25 minutes, until the tops start to turn golden and are springy when you touch them. To test if they are definitely cooked through use a toothpick and insert it into the palest cake. If it comes out clean with no crumbs, it’s cooked! Leave them to cool in the muffin trays- this should stop the cakes shrinking too much and peeling away from the wrappers. If you’re really impatient like me, pop them outside to cool faster.
Whilst the cakes are cooling, beat the double cream and the whiskey in a large bowl until it forms stiff peaks, and then stir in the icing sugar by hand using a spatula. Fill a piping bag with the cream, and once the cakes have cooled, pipe a generous swirl on top of each one. I used this nozzle for these cakes, because I wanted a voluminous look to the cream, and then sprinkled a dusting of espresso powder on top, just to give it some colour.
Obviously, the beauty of these is that you can adjust the strength of the coffee or the booziness of the cream to your individual tastes, although I would be weary of adding too much alcohol to the cream because it would prevent it from whipping so stiffly. And anyone who hasn’t been to Dublin, go!
Mummy Bear x