Irish coffee cupcake

INGREDIENTS:
Cupcakes

2 cup(s) all-purpose flour

1 teaspoon(s) baking powder

0.25 teaspoon(s) baking soda

0.25 teaspoon(s) salt

0.50 cup(s) boiling water

2 tablespoon(s) instant-espresso powder

0.25 cup(s) whole milk

1 stick(s) unsalted butter, room temperature

0.50 cup(s) granulated sugar

0.50 cup(s) packed light brown sugar

2 large eggs

Frosting

1 cup(s) heavy cream

1 tablespoon(s) confectioners' sugar

1 tablespoon(s) whiskey

Instant-espresso powder, for dusting

PREPARATION:

1. Preheat oven to 350 degrees F. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).

2. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.

3. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.

4. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

Rum Cake

Rum cake

 

Ingredients:

• 1 1/2 cups butter, softened
• 1 1/2 cups granulated sugar 
• 3 large eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons grated lemon rind 
• 1/2 cup dark rum
• 1/4 cup banana liqueur (or 1/4 cup dark rum may be used as a substitute)
• 3 cups all-purpose flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup whipping cream
• Rum Syrup
• Powdered sugar

 Preparation:

• Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
• Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
• Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.