With St. Patrick’s Day falling on a Monday this year, most of the hard-core celebrating will probably take place this weekend. You know, the pub crawls, green beer drinking, Irish coffee breakfasts, Jameson samplings, etc. But here’s a treat full o’Irishness that is totally Monday-appropriate!
I came across this recipe a couple years ago after I had just purchased Chloe’s Kitchen, Cupcake Wars winner Chloe Coscarelli’s vegan cookbook (yes, competing against non-vegan cupcakes, hers won!). The cookbook led me to the author’s website, which includes more recipes. Vegan cupcakes with vegan frosting intrigued me, and this boozy Irish version was so fitting being it was mid-March. They were so good I was blown away, and making a batch or two has become a St. Patrick’s Day tradition. Enjoy! And may the luck of the Irish be with you!
Chocolate Stout Cupcakes with Creamy Irish Whiskey Frosting
1 ½ cups unbleached all-purpose flour (or gluten-free flour of choice plus ¾ teaspoon xanthan gum)
1 cup packed brown sugar
1/3 cup unsweetened cocoa powder (plus more for dusting frosted cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup stout beer, open and allow to go flat before use
½ cup canola or grape seed oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees F. Line two 6-cup or 1 12-cup cupcake pan with cupcake liners.
In large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a medium bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture into the dry and stir just until mixed and flour is thoroughly incorporated—do not over mix batter.
Fill cupcake liners about two-thirds full with batter. Bake for 16-18 minutes (rotate pan halfway through for even baking) or until toothpick inserted in center of a cupcake comes out with only a few crumbs adhering to it. Place pan on cooling rack and cool cupcakes in pan for 10 minutes. Then remove from pan and cool completely on rack.
1 cup non-hydrogenated shortening (Spectrum Organic works great and its production is sustainable and ethical)
3 cups powdered sugar
2 teaspoons pure vanilla extract
2-4 tablespoons non-dairy milk of choice (I used almond milk)
1+ tablespoon Irish whiskey (I used Jameson)
With a hand-held or stand mixer, beat shortening until smooth. Mix in powdered sugar, vanilla and two tablespoons nondairy milk. Add a tablespoon of whiskey, and mix some more. Add a little more milk and/or whiskey until spreadable consistency. Then beat on high for 2 minutes until frosting is light and fluffy.
1 cup packed brown sugar
¼ cup vegan, non-hydrogenated margarine
4 teaspoons non-dairy milk of choice
In small saucepan, over medium heat, heat brown sugar, margarine, and nondairy milk, stirring frequently. Once mixture comes together, increase heat to medium-high and let cook for one to two more minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove from heat. Let cool slightly before drizzling, but don’t let it cool too long or it will start to stiffen and you won’t be able to drizzle it.
To assemble cupcakes, frost cooled cupcakes and dust with a little cocoa powder. Let frosting set at least an hour before making and drizzling the caramel. Drizzle warm caramel over cupcakes using a fork or a squeeze tube. Makes one dozen cupcakes.