Cupcakes

Cupcakes seem to be all the rage right now, there are number TV shows, boutique cupcake bakeries, a million types of cupcake pan liners to choose from on the Internet, as well ascountless ways to display your creation!
So, I too had to get on the cupcake band wagon. My friend John's 40th Birthday party was the perfect excuse to go cupcake crazy.


Here were my creations.....


Chocolate Chocolate Chip Guinness Stout Cupcakes with a Bailey's Irish Cream Butter Cream Frosting
&
Jose Cuervo Margarita Cupcakes topped with a Fresh Lime and Cuervo Butter Cream Frosting


Oh and did I mention I made them in mini and regular size!


Here are the recipes I used:


Chocolate Chocolate Chip Guinness Stout Cupcakes

Ingredients

• 3/4 cup unsweetened cocoa
• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle Guinness
• 5 sticks butter, 1 melted
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 3/4 to 1 cup heavy cream
• 1 (1-pound) box confectioners' sugar
• 2oz Bailey's Irish Cream

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the butter on medium speed until light and fluffy. Gradually beat in the Bailey's. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Icing can be made several hours ahead and kept covered. It is easiest to work with at room temp.

MARGARITA CUP CAKES:
9 ounces liquid Margarita mix (a little over a cup)
3 ounces tequila (a little less than 1/3 cup)
¾ ounce Grand Marnier
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest

LIME BUTTER CREAM ICING:
2 sticks unsalted butter (1 cup), at room temperature
5 to 6 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.
2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes.
3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.
5. Prepare icing: Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency.