Shenanigans and Malarkey for All

Top of the mornin’ to you and Erin go Bragh! Growing up St. Patrick’s Day was always celebrated in the Hoolihan household for obvious reasons. Whether it was stuffed peppers made to look like shamrocks (sorry no recipe for that here, I don’t eat read meat or green peppers) or mint chocolate chip ice cream no St. Patty’s Day went uncelebrated.

I still give highest regard to my dad’s coworker’s wife, and mother of my school mates, who went so far as to dye the butter green. Every time I see the poor woman I remind her, because as a kid it stuck with me as so cool!

Irish Food

Preheat oven to 350 degrees and line a cupcake or muffin pan with 12 cupcake liners. In a medium saucepan over medium heat, bring Guinness and butter to a simmer. Add the cocoa powder and whisk until smooth. Remove from heat and allow to cool slightly.

In a large bowl, stir flour, sugar baking soda and salt to combine. In a standing mixer, beat the egg and sour cream until combined. Slowly add the Guinness and chocolate mixture until combined. Add the flour mixture and continue stirring until completely combined.

Fill cupcake liners 2/3 full and bake until a tooth pick inserted into the center of a cupcake comes out completely clean, about 17-20 minutes. Allow to cool out of pan.

For the Jameson Ganache:

4 ounces bittersweet chocolate

1/3 cup heavy cream

1 tablespoon butter, at room temperature

1 ½ teaspoons Jameson Irish Whiskey

Finely chop the chocolate, and place in a heat-safe bowl. In a small saucepan, heat cream until simmering and pour over the chocolate. Allow to sit for 1-2 minutes, and then stir using a rubber spatula until smooth. Add butter and whiskey, and continue stirring until combined. Let cool while you prepare the buttercream.

For Bailey’s Buttercream Frosting:

2 sticks unsalted butter, at room temperature

2 ½ cups powdered sugar

3 tablespoons Bailey’s Irish Cream

Using the whisk attachment in your standing mixer, whip butter on high speed for five minutes. Reduce speed to low and gradually add powdered sugar until incorporated. Add the Bailey’s and increase speed to whip for another 2-3 minutes.

To assemble cupcakes:

Using a paring knife, carefully cut a cone-shaped hole about 2/3 of the way down in the cooled cupcakes. Transfer the ganache to a piping bag with a wide tip and the fill the cupcakes with ganache. Fill another pastry bag with the buttercream and pipe onto the tops of cupcakes. Finish with green sprinkles.

Another warning: they are strong!

Of course, the family friendly version is easy to whip up as well. You could always make just regular vanilla buttercream frosting or use Coffeemate Irish Cream in place of the Bailey’s. Instead of Jameson Ganache, fill the center with green glitter or sprinkles similar to this recipe at Party, Plan, Play, with my inspirational Guru Britni.

I will not lie—I am not a huge fan of “traditional” Irish food. When I studied abroad in Ireland, I ate a lot of Pub Chips and drank a lot of Cider. And some whiskey… 

However, my dad has been known to request my mother to make Shepherd’s Pie on occasion and I tend to transfer that into a tomato based soup for myself – none of the meat. 

I think a fun idea is to do a Baked Potato bar, relying on the stereotypical Irish potato as the center of the food. Let’s face it, the Irish Car Bomb Cupcakes and beer are more exciting. 

I also have a very good soda bread recipe from a cookbook I brought home with me from Ireland. The measurements are in metric and the heat measured in BTU’s, but it is recipe I like. I know many people don’t care for the density of soda bread and often find it dry, but I think this one is actually fairly moist as far as soda breads are concerned. 

I’ve gone ahead and done the conversions for those of us who aren’t used to the metric measurements or judging our heat by how much energy is being used, again, you’re welcome. 

Buttermilk Soda Bread 

4 cups all-purpose flour 

4 tablespoons unsalted butter 

1 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 teaspoon salt 

2 teaspoons sugar 

1 large egg 

1 1/4 Cups Buttermilk 

Put the flour, sugar, salt, baking soda, and baking powder into a large bowl and run in the butter. Make a well in the center of the flour and pour in beaten egg and buttermilk, working lightly until a soft dough is formed, if necessary, adding the remaining milk. 

Turn out onto floured board, shape into a circle. Make two diagonal cuts across the top and bake at 425F for 10 minutes, then reduce to 400F for 25 minutes. Cool for 10 minutes or so before removing. Wrap in a clean tea towel and prop the bread upright to cool. 

Irish Spirit

Wishing your and yours all the Irish luck! Share your traditions with me -- I love to hear all about your shenanigans!