St. Patrick’s Day is a holiday notorious for those who celebrate by getting as happily intoxicated as possible (but what holiday doesn’t warrant that, right?).
I don’t know what it is about St. Patrick’s Day, but once March 17 rolls around, everyone runs to the nearest pub. A famed drink for the holiday is known as the Irish Car Bomb (whose name is rather questionable, but it sure does make for a hell of a drink).
Irish Car Bombs consist of a glass of Guinness stout with a shot of Bailey’s Irish Cream and a shot of Jameson Whiskey dropped into
the stout.
Once the “bomb” has been dropped, you then chug the drink. Good times, right? Unfortunately, not everyone is legally allowed to partake in the sweet pleasures of intoxication, but this recipe for St. Patrick’s Day Guinness Stout Bailey’s Cream Cupcakes is just as good! This is a healthy version of Guinness Stout chocolate cupcakes with Bailey’s cream frosting. It is healthier because soy milk is used in place of other variations, the amount of sugar used is reduced and no eggs are needed in the recipe at all! These cupcakes are a great alternative (or addition) to drinking the holiday away.
Ingredients for the cupcake:
3/4 cup soy milk
1 tsp apple cider vinegar
1 cup flour
2 tbsp flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup Guinness
3/4 cup sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
Ingredients for Bailey’s frosting:
1/2 cup unsalted butter
2 cups confectioner’s sugar
1 pinch table salt
3 tbsp of Bailey’s Irish Cream
1 tbsp soymilk
Green sprinkles for decoration (optional)
Nutritional information (amount per serving):
158 calories
60 calories from fat
7 g total fat
605 mg saturated fat
0 g trans fat
0 g cholesterol
87 mg sodium
23 g total carbohydrates
1 g dietary fiber
13 g sugar
2 g protein
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Method:
Preheat the oven to 350 degrees F. In a small bowl, sift the flour, cocoa powder, baking soda, baking powder and salt together. Set
them aside.
In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the Guinness, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until it’s well incorporated.
Fill your cupcake containers of your choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
Meanwhile, in a clean mixer bowl, cream butter until very light and fluffy. Add salt, and slowly add confectioner’s sugar spoonfuls at a time. Do not run the mixer above the low setting, or the sugar will spray out of the bowl. Add Bailey’s and milk until a smooth, thick spreadable consistency is achieved.
When the baking has finished, remove the cupcakes from the oven and transfer them onto a wire rack. Allow the cupcakes to cool before frosting and decorating (and consuming!).
