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Cupcakes a fit for St. Patrick’s big day

Can you feel it? Spring is coming, and our store is coming together with all things Irish, spring, maple syrup and Easter. We all get so excited when a new season approaches.

I also found myself with an hour to spare last week.  A highly unusual moment, to have for a business owner and mom. Of course, I had some errands to run and decided to buy my “IT person” a treat at the LCBO – we couldn’t make some very important steps without him. While in the store I thought, “oh, yes, I need to get some Guinness to start our Irish stew and cupcakes for next week … wait a minute, Dierre, there must be a local source to a dark beer.”  I knew exactly where to go. Block 3 in St. Jacobs, of course!

Chocolate Rain, amazing, fresh, great depth of flavour, perfect for cooking and drinking. You really can’t have one without the other on a Saturday afternoon. Anyway, our project has been a tasty success and we are happy to have yet another local alternative that far surpasses the global product.

Our Irish Cupcakes are a delectable surprise, with a smooth white chocolate Baileys ganache and our tasty buttercream. Happy St Patrick’s Day and I hope you find your pot of gold at the end of the rainbow. Happy cooking!

 

Irish Cupcakes

 

3 cups flour

1-1/2 cups cocoa

2 tbsp espresso powder

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup veg. oil

4 cups sugar

4 large eggs

1 cup yogurt

2 tsp vanilla

9 oz Chocolate Rain beer from Block 3

 

Preheat oven at 350 F, prep muffin tins with butter and cupcake liners.

In a large bowl, mix together flour, cocoa, espresso powder, soda, salt.

In another bowl, whisk together eggs, sugar and oil, finish with yogurt and vanilla. Then add the dry ingredients and finally the beer. Place batter two-thirds the way up the cupcake tin. Bake until a wooden skewer comes out clean. Allow to cool.

 

Icing

1/2 lb butter

4 cups icing sugar

1/8 cup Baileys Irish Cream

1 tsp vanilla

Green food colouring to desired colour

 

Whip butter until pale yellow. Add icing sugar, a few drops of food colouring and Baileys, then whip again until light and fluffy, about 2 minutes.

Pipe on cupcakes and serve.

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