I guess we owe the joy of multiple celebrations to the fact that the St. Patrick’s Day is on a Tuesday this year. It so much easier (and more fun) to have weekend celebrations!
We spent this past Saturday at a family party for the annual SPD celebration. Lots of people. Lots of green and crazy hats. Lots of Guinness and Smithwick’s Ale. Lots of corned beef and cabbage. Lots of desserts (some green and some not). And not nearly enough Homemade Irish Cream! I whipped up a batch to take to the party…I should have made four… oops! I’m re-posting the recipe at the bottom of this post due to high demand. ;))
I made three desserts, in addition to the Irish Cream, to take to the party. I made my second batch of Brownie Topped Peanut Butter Blondies within a week, (yes, I love them THAT much!), a buttermilk cupcake (recipe coming soon), and these delightful little chocolate and Guinness cakelets.
The cakelets are sweet, tasty and appropriate for a St. Patrick’s Day celebration. They are extremely easy to make as well. From start to finish, these can go from raw batter to baked cakelets and in your mouth in a mere 30 minutes…enjoy!
Chocolate & Guinness Cakelets
1 cup AP flour
1/3 cup Dutch processed cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup Guinness, room temperature
1 large egg
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup melted butter, cooled slightly
1 cup powdered sugar
1 tablespoon Irish Cream
1 -2 teaspoons milk (to reach desired consistency)
Preheat oven to 325°F. Coat baking cups/pans with cooking spray; set aside.
In a small bowl, whisk together the flour, cocoa, baking powder and salt; set aside.
In the bowl of an electric mixer, whisk together the Guinness, egg, brown sugar, sugar and butter. Beat until fully combined. Stir dry ingredients into the wet until just combined.
Fill each cavity of the baking pan about 2/3 full. Bake for 12 minutes, or until cakes pace the toothpick test. Place on wire rack to cool.
While the cakelets are cooling, make the glaze. Combine the powdered sugar and Irish cream; stir until blended, adding milk as necessary to reach desired consistency.
Dip the top of the cakelets in the glaze and place on wire rack to dry.
Recipe adapted from, here.
Homemade Irish Cream
1 tablespoon chocolate syrup
1 teaspoon instant coffee
1/2 teaspoon coconut extract
1 can (12 ounces) sweetened and condensed milk
2 cups heavy cream (whipping cream)
8-10 ounces Irish Whiskey or Scotch
In a blender or food processor, blend the eggs, chocolate syrup, instant coffee and coconut extract well. Add the sweetened & condensed milk, heavy cream and Irish whiskey (or Scotch), blend well. Store in sealed containers in the refrigerator.
Note: These days, I’m using Scotch instead of Irish whiskey. We find we like the taste a bit more. In addition, high quality (top shelf) liquor is not necessary. Once it is blended with the other ingredients it is extremely difficult to taste the difference.