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Irish Cream Fairy Cakes Recipe


Cupcakes have been the rage for several years, generating dozens of cookbooks, small cupcake baking appliances, and chain gourmet cupcake bakeries. They’ve been around, however, and enjoyed by young and old for years. In the British Isles, cupcakes are referred to as “Fairy Cakes,” which is certainly a lot more fun and definitely more endearing than “cupcake!” The following Irish Cream Fairy Cakes are perfect to serve to guests on St. Patrick’s Day, since many associate that day with Leprechauns, pots of gold, and, of course fairies.
””
St. Patrick’s Day isn’t the only day to serve these cupcakes; they are good anytime and keep well in an airtight container.

24 Fairy Cakes

Fairy Cakes
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
2 ounces unsweetened baking chocolate, melted
2 cups flour
1/2 teaspoon salt
1 cup hottest tap water
2 teaspoons instant coffee granules
1 teaspoon baking soda

Filling
1 8 oz. package Neufchatel cheese, or cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup Irish Cream Liqueur, or Irish Cream flavored coffee syrup

Irish Buttercream
2/3 cup sugar
1/3 cup water
4 egg yolks
1 cup butter
1 cup softened butter, (absolutely no subs)
1/3 cup Irish Cream Liqueur, or Irish Cream flavored coffee syrup

Unsweetened cocoa, for garnish
  1. Preheat oven to 350°.

  2. Line 2 12-cup muffin pans with cupcake liners.

  3. Cream the butter and sugars; add eggs, vanilla, buttermilk, and chocolate; mix well.

  4. Stir in the flour and salt.

  5. Dissolve the coffee granules and baking soda in the hot water; stir into the batter and mix until smooth.

  6. Scoop 1/4 cup batter into each cupcake liner. Top with a tablespoon of filling; swirl with a knife or skewer.

  7. Bake 20-25 minutes or until set in the middle; remove to cooling racks.

  8. When thoroughly cooled, frost with the Buttercream.

  1. Filling: Whip the neufchatel cheese, sugar, egg, and Irish Cream Liqueur until smooth (a food processor works well but isn’t absolutely necessary).

  1. Irish Buttercream: Place the sugar and water in a small saucepan, cover, and bring to a boil.

  2. Remove the cover and wash the sides down with a pastry brush.

  3. Let the mixture boil just until the sugar is dissolved.

  4. Meanwhile, place the egg yolks in a mixing bowl and beat at high speed until very light; with the mixer still on high speed, pour the syrup mixture into the egg yolks and beat, scraping down the sides a few times, until the mixture has cooled to room temperature (so it won't melt the butter).

  5. Cut the butter into pieces and add them, one at a time, until they are incorporated into the mixture and it is light and fluffy.

  6. Gradually pour in the Irish Cream and beat.

Amount Per Serving
Calories 365 Calories from Fat 218
Percent Total Calories From: Fat 60% Protein 4% Carb. 36%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 15 g
Cholesterol 120 mg
Sodium 333 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 17 g
Protein 4 g

Vitamin A 19% Vitamin C 0% Calcium 0% Iron 4%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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