HAPPY ST. PATRICK'S DAY with semi-vegan cupcakes!!

HAPPY ST. PATRICK'S DAY EVERYONE!! I am Irish and I love to wear green, so I've always loved this holiday. I was so excited that I got up this morning (March 16) and put on my green socks and shirt only to look at the TV and when they started talking about their big St. Paddy's special on tomorrow, did I realize by looking at my phone, that I had one more day to go. So I changed my shirt but kept my socks on (I own three pairs of St. Paddy's Day socks!). The company is currently on tour in Nevada so I'm using that as my excuse for being off on my days. We had a show last night in Elko which went fairly well except the music stopped during the last piece of the show! We danced in silence because the show must go on. Then we desperately tried to find someplace to eat and after three failed attempts of closed restaurants we thought we'd give one more try to the casino restaurant across from our hotel. As we crossed/jaywalked across the dead street we were then followed by a cop who pulled us aside and threatened us with $72 dollar tickets! Yikes! I'm glad he gave us a warning! The food at the restaurant was okay and they did have cheap/good wine for $3.50. Today we drove five hours to Yerington, NV. A very small town and the accommodations are questionable (I bought myself a pillow at the grocery store...). However, the theatre is quaint and tonight we had a gathering of local dance groups (Aztec dancers, Native American Paiute dancers, jazz and hip hop) to come up with a little performance to do tomorrow. They were all very inspiring and collaborative. Small towns do always amaze me with their sense of community.


Now, since I'm away from my kitchen, (one of the things I really dislike about touring!) I did manage to bake some amazing cupcakes this weekend! I have not baked many vegan items before but I wanted to give these a try after some yummy cake was brought in for some co-workers birthday's from a local vegan bakery. The only disclaimer is that these are SEMI-VEGAN. You could easily make these totally vegan but I had to add real whip cream and I used real Baileys.

These cupcakes have two of my favorite things: Baileys and Guinness beer! My Grandmother always puts Baileys in her coffee and it's tradition that my mom, brother and I do the same. My dad and husband don't like it but they love their Guinness. I used the Earth Balance vegan spread as the butter substitute. Try it out and I think you will love it. It's soooooo good! So in honor of my Irish heritage and my love for beer and baileys I present: GUINNESS CUPCAKES WITH BAILEY'S IRISH CREAM.

GUINNESS CUPCAKES WITH 

BAILEY'S IRISH CREAM

Makes 12 cupcakes      
Adapted from Vegan Cupcakes Take Over the World

3/4 cup vanilla almond milk
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Guinness
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract


Making the cupcakes:
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer, whisk together the almond milk and the vinegar. Add the Guinness, sugar, oil, and vanilla to the almond milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.

Fill your cupcakes containers of 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. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

Making the Filling:
1 cup heavy whipping cream
2 tablespoons Baileys Irish Cream
A couple drops of green food coloring 


Whip the cream until soft peaks form. Then add Baileys and food coloring and beat just until stiff peaks form when the beater is raised. Makes about 2 cups. Place whip cream in pastry bag or Ziploc bag with round tip.  




BAILEY'S IRISH CREAM FROSTING


1 stick Earth Balance spread
2-3 cups confectioner's sugar
2-3 tablespoons Bailey's Irish Cream
4-5 drops of green food coloring


To make the frosting:
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar, add the food coloring, and beat until smooth.




To fill and frost the cupcakes:
When the cupcakes are completely cool. Take a pairing knife and cut small cone shapes into cupcakes. Take out cone and save. Take whip cream filling a squeeze into hole. When all are filled replace cones over the filled holes. Then take frosting bag and frost whatever design you want. Top with sprinkles if desired! 

Most of all enjoy these!! Life is too short not to enjoy cupcakes. I must say they are addicting so maybe make them, eat one or two and take them to work or give to some friends or family. Mine were left home for my husband to enjoy while I am gone! The Guinness gives these such great texture and I could eat the frosting all day. What can I say, I'm a frosting girl!! I'll post more soon......