Irish Coffee Cupcakes

For all of us that are a wee bit Irish on St. Patrick’s Day, I have created a cupcake of one of my favorite beverages, Irish Coffee. Chocolate Coffee Whiskey Cupcakes topped with Bailey’s Irish Whipped Cream Frosting.  A match made over the rainbow!

Ingredients:

1 1/4 cup plus 2 Tablespoons of all purpose flour

1 cup sugar

3 Tablespoons unsweetened baking cocoa, I recommend Ghiradeli’s 

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/4 cup vegetable oil

1/2 cup buttermilk

1 teaspoon of Mexican vanilla

4 Tablespoons Whiskey, I recommend Jameson’s, plus more for brushing on top of cupcakes when they come out if the oven 

1/2 cup hot coffee

Preheat oven to 350 degrees. Line pan with cupcake liners. Mix dry ingredients  with whisk attachment.   In a separate bowl, combine egg, oil, buttermilk and vanilla.  Add to the dry ingredients and mix well. Add Whiskey. Slowly pour in hot coffee.  Fill cupcake tins and bake for 18-20 minutes. Remove from oven. While cupcakes are cooling, brush tops of cupcakes with whiskey. Cool completely before frosting. 

Bailey’s Irish Cream Whipped Cream Frosting:

1 8 ounce block of cream cheese, keep cold, not room temperature 

1 teaspoon vanilla

6 Tablespoons Bailey’s 

16 ounces of heavy whipping cream
2 1/2 – 3 cups powder sugar, taste for desired sweetness

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Whisk cold cream cheese until smooth. Add vanilla and Bailey’s. Add whipping cream and beat to stiff peaks. Add powdered sugar. Pipe on to cupcakes.   Enjoy!

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Lemon Blueberry Cupcakes

I love lemon. I love blueberries. This recipe is a match made in heaven. The key is using real lemons and blueberries in season. 

 Cupcake ingredients: 

3/4 cup cake flour 

3/4 cup all purpose flour, plus an additional 2 Tablespoons for blueberries 

1/4 teaspoon salt 

1 1/2 teaspoons baking powder 

1 stick of butter, room temperature

3/4 cup sugar 

2 eggs, room temperature 

 Zest of one large lemon
Juice of 1 lemon, about 2 Tablespoons, strained 

 1/2 cup buttermilk, room temperature

 1 teaspoon vanilla 

1 container of blueberries, reserve about 16 for garnish, if desired 

 Preheat oven to 350 degrees. On a cookie sheet, place blueberries in the freezer and partially freeze. This will help all of the blueberries from sinking to the bottom. Line cupcake pans with liners. In a bowl, combine and whisk flours, salt and baking powder. In a mixer, combine butter and sugar. Add one egg at a time and combine. Add lemon zest and juice. Add 1/2 of flour mixture and then pour in the buttermilk and add the vanilla. Add the rest of the flour and combine. By hand, stir in blueberries. Fill cupcake liners up 2/3 full and bake for 20-24 minutes. This recipe yields 14-16 cupcakes. Cool completely before frosting. 
 Lemon Cream Cheese Frosting: 

1 stick of butter, room temperature

 1 8 ounces block of cream cheese, softened

 Zest of one large lemon
Juice of 1 lemon, about 2 Tablespoons, strained 

 1 teaspoon vanilla extract 

4 cups of powdered sugar 

 Combine butter and cream cheese. Add lemon zest and beat till combined. Add lemon juice and mix well, once combined, add vanilla. Slowly add in powdered sugar, scrapping down the sides after each addition. Frost or pipe on cooled cupcakes. Garnish with reserved blueberries. Store in refrigerator if not serving immediately.

Cupcake recipe adapted from Vanilla Bakery.
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Berry Good Cobbler

It’s berry season in Florida. I am not a big pie lover but I do love cobblers. It’s the crust thing. This cobbler packs a big punch with lots of berry taste and a nice sweet crunchy top. So yummy warm with a big scoop of ice cream. I used 3 different types of berries in this recipe but one kind, two, three or more different kinds of berries would work. You decide what berry flavor combinations you want.

Ingredients:
8 cups of berries (I used a combination of strawberries, blueberries,and blackberries)
Juice of 1/2 lemon
1/2 cup plus 1/4 cup sugar, divided
3 heaping Tablespoons of corn starch
1 1/2 cups of flour
2 teaspoons of baking powder
6 Tablespoons of butter, chilled and cut into pieces
3/4 cup plus 3 Tablespoons of heavy whipping cream

Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. In a separate bowl, place berries and pour the lemon juice on top of them. Combine sugar and cornstarch, add to berries and stir gently. Place berries in the 9 x 9 pan. In a separate bowl, combine flour and baking powder. Add butter cutting in with pastry blender or two knives. Continue to cut butter in flour mixture until it resembles fine crumbs. Add heavy whipping cream and combine to form a dough. It will be sticky. Drop by teaspoons full on top of berries. Sprinkle dough topping with 1/4 cup sugar. Bake for 50 minutes or until top is brown and berries are bubbling. Serve warm with ice cream. Enjoy!

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Berries with lemon juice and sugar/cornstarch mixture.

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Hot cobbler right out of the oven.

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The only way I eat cobbler! Yum!

Banana Cupcakes with Peanut Butter Whip Cream Frosting

I grew up loving peanut butter and bananas. It was only a matter of time before I created a cupcake with two of my favorite things to eat. I was very happy with how moist these cupcakes turned out. The frosting, is absolutely delicious.

Preheat heat oven to 350 degrees. Line pan with cupcake liners.
Dry Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together, make a well in the center of your bowl and set aside.

Wet Ingredients:
2 eggs, beaten
1 teaspoon vanilla
1/2 cup vegetable oil
4 ripe bananas, mashed (I used an extra banana for garnish)
Add wet ingredients to dry and do not use a mixer. Stir to incorporate ingredients but do not over mix. Fill liners about 2/3 full. Bake for 20-22 minutes, until a tester comes out clean. Cool completely before frosting. Depending on the size of your bananas, I baked 17 cupcakes.

Peanut Butter Whip Cream Frosting:
Chill mixing bowl and attachment for at least 20 minutes or longer before making frosting.

1 8 ounce block of cold cream cheese (do not soften to room temperature)
1 teaspoon of vanilla
3/4 cup creamy peanut butter
16 ounces of heavy whipping cream
1 1/2 cups of powdered sugar
Beat cream cheese in cold mixing bowl until smooth. Add vanilla and peanut butter. Pour in whipping cream and beat until it becomes whipped. Add powdered sugar and mix to sweeten your whip cream. Keep refrigerated due to the whip cream frosting.

Additional Garnishes, optional:
Chopped peanuts
Sliced bananas, make sure you dip them in 7-Up or Sprite to prevent browning.

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Death by Chocolate

I have been making this dessert for my boys for at least 20 years. It’s fast to put together once you make your cake and pudding.

Trifles are an English dessert that are layered with sponge cake, jam or jelly or custard and topped with Whipped Cream. My recipe has a slight twist. I put alcohol in the cake! Quite a bit too! You must use Cool Whip or store brand like product. Real whip cream and the can stuff just does not hold up. Sorry. You will ❤️❤️❤️❤️this dessert. So will your family.

1 Devils Food Cake Mix, prepared to box directions for a 13 x 9 pan (I always recommend Duncan Hines)
2 boxes of chocolate instant pudding, prepared to box directions (4 serving size)
2 containers of Cool Whip (8 ounce size)
1 bag of Heath Toffee Bits
Coffee Liqueur or Raspberry liqueur or strong black coffee, whatever your preference.

Prepare cake according to directions on box. As soon as you pull cake from oven. Poke holes in the cake. I use the big round end of a wooden spoon. Pour about a cup of liqueur or about 3/4 cup of coffee onto the cake. Let it cool and refrigerate a day ahead if you like.

Prepare chocolate pudding and place in refrigerator until set.

Divide cake into thirds. Start layering cake that has been torn into pieces, on the bottom of trifle bowl. Next, place a smooth layer of chocolate pudding over cake. Next add a layer of Cool Whip and sprinkle with toffee bits. Repeat layers two more times, ending with toffee bits. Refrigerate until ready to serve. Enjoy!

Please note you might have some cake left over, pudding and Cool Whip depending in the size of your trifle dish. I used and what is pictured is a Pampered Chef trifle bowl. I do not have any affiliation with Pampered Chef, I just own that bowl.

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