Saturday, March 17, 2012

Diddle dee dee, potatoes

Happy St. Patrick's Day, kids! Hope you're all getting your drink on (if you so desire) and generally enjoying eating food that's been dyed abnormal colours. If you have no idea what the title of this post relates to, check out this video.

Aaaah, Danny Bhoy. I could watch that clip a hundred times and it would still be hilarious. (And yes, I know it's horribly stereotypical. And no, I don't think Irish people actually say "Diddle dee dee, potatoes". Just go with it, 'kay?)

Anyway, over the past few days I kept thinking that I should bake something for St. Patrick's Day. A quick search of Pinterest revealed the following options:
1. Green velvet cake.
2. Guinness cake.
3. Any number of things requiring mint chocolate chips, which are only available in North America.
4. Whisky flavoured stuff.
5. Baileys flavoured stuff.

The third one was out automatically, because of the mint chocolate chip issue. 2, 4 and 5 were out because of BLURGH. And 1 was out because anything that calls itself food and requires an entire BOTTLE of food colouring to make should not exist.

So I kept ending up back at square one. But then I woke up this morning with an epiphany - IRISH CIDER.  Which led me to Googling "cider cupcakes", and I'm pretty sure most of the recipes probably means the American definition of cider (i.e. non-alcoholic), considering they required you to use 3 cups of cider and reduce it. Proper cider is WAY too expensive for that kind of activity, thank you!

Anyway, here's what you'll need for the cupcakes:
Proper Irish cider and everything.

Start by putting 2 teaspoons of baking powder in a bowl:

Add 1 teaspoon of cinnamon:

1/2 a teaspoon of salt:

And 1 2/3 cups of plain flour (I used gluten free):

Mix it all together and put it to one side.

Put 125g of softened unsalted butter into a bowl:

Add 2/3 cup of caster sugar, and cream it together:

Then add two eggs, one at a time, and beat in between additions:

Add in about a third of the flour mixture, and mix it in with the beater on low:

Then add in 1/2 cup of cider. The mixture will look REALLY vile when you've added it. Kind of like porridge:
Mmmmm, cider

It's kind of...congealed looking.

Repeat with another third of the flour, another 1/2 cup of cider, and finally the last of the flour.

Scoop it into a muffin tin filled with cupcake liners, and bake at 180 degrees (350 Fahrenheit) for about 20 minutes or until a toothpick comes out clean. (Mine took a little longer, because they're gluten free, and that seems to be the way of things!)

When you take them out of the muffin tin, the bottom of the cupcakes will seem puffy and you'll freak out that there's a layer of uncooked batter in there. Don't be alarmed. They ARE actually cooked. It's just that the combination of the baking powder and the carbonated cider makes them a little...gassy. (TOTALLY makes them seem appetising, right??)

Let them cool, and then ice them as you see fit. I kludged together a cream cheese frosting using 75g unsalted butter, 125g cream cheese, 2 cups icing sugar, and 2 tablespoons cider.
NOM

But when I iced the cupcakes, they looked kind of boring.

So I mixed up a thick paste out of icing sugar and water, and added a blob of gel food colouring:
Wheeee, neon!

And piped shamrocks onto the top!


They're pretty delicious, guys. Although I think next time, I'd add 3/4 cup of diced apple to the cake batter to give it that little extra something.

So there you go - St. Patrick's Day cupcakes! What are you doing for St. Patrick's Day?

K xx

2 comments:

  1. Despite your insistence that the shamrocks weren't great, I highly disagree. Perfect cupcakes. Perfect icing. Now I want one.

    ReplyDelete
    Replies
    1. Sadly, they went stale in about 36 hours and we ended up having to throw out about eight of them :(

      Delete

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