I am not Irish. But I love cakes. Especially boozy cakes. Like these Guinness Stout Mini Bundt Cakes with Baileys Buttercream and Irish Whiskey Caramel Sauce.
I finally got to use the mini bunt pan that I
stole borrowed from my mom. I love it. I would have been nicer to have two of them to bake all the cakes at once instead of in two batches. But it worked out great and how cute are they?!?
I am excited about these cakes because Jen of Jen’s Favorite Cookies asked me if I wanted to join in on a St Patrick’s day recipe roundup. Of course!! I am so honored to be included in a group of some amazing bloggers/bakers/cooks with this post. Here are pics of everyone’s creations
How amazing does everything look?
Here is what’s what:
1. Key Lime Pound Cake by Joan at Chocolate Chocolate & More
2. Mini Banoffee Pie Tarts by Kelly at Kelly Bakes
3. Chocolate Bailey’s Mousse Tart from Nancy at Gotta Get Baked
4. Irish Carbomb Cupcakes from Susan at Girl in the Little Red Kitchen
5. Pistachio Caramel Cookies from Jen at Jen’s Favorite Cookies
6. Guinness Stout Mini Bundt Cake from Shanna at Pineapple and Coconut
7. Irish Cheese and Bacon Cheesecake with Walnut Crust by Carla at Chocolate Moosey
8. Bailey’s Irish Cream Cheese Trifle from Anita at Hungry Couple NYC
9. Key Lime Pie Ice Cream from Renee at Magnolia Days
10. Pistachio Mousse Cups from Kim at Cravings of a Lunatic
11. Irish Eggs Benedict from Isabelle Crumb Blog
12. St. Patrick’s Day Cookie Stack from Angie at Big Bears Wife
13. Guinness Chocolate Cake from Jen at Juanita’s Cocina
14. Irish Potato Oatmeal Bread from Sarah at Yummy Smells
They all look and sound so amazing!
Here is a close-up of my pic from the collage:
Guinness Stout Mini Bundt Cakes with Baileys Buttercream
Guinness Stout Mini Bundt cakes with Baileys Swiss Meringue buttercream and Irish Whiskey caramel drizzle Makes 12 mini bundts
- 1 1/4 c Guinness stout
- 2 sticks butter ( 1 cup)
- 1 tsp vanilla extract
- 2 large eggs, room temp
- 2/3 c Greek Yogurt, room temp
- 2 cups all purpose flour
- 1 3/4 c sugar
- 3/4 c dark cocoa powder
- 2 tsp espresso powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- Caramel Sauce
- Either homemade or jarred sauce, 1/2 cup
- 1-2 tbsp Irish whiskey
- Preheat oven to 350 Deg. F. Grease either a 6 space mini bundt pan or a 12 cup bundt pan generously with butter, making sure it’s well covered
- Melt the butter with the Guinness in a saucepan over medium heat, once the butter is melted bring to a simmer and remove from the heat. Whisk in the cocoa powder and keep stirring until the mixture is thickened and all the cocoa powder is fully mixed in. Set aside to cool
- Sift together the flour, sugar, espresso powder, baking soda and salt.
- In a bowl of a stand mixer whisk together the yogurt and eggs until combined, add in the cooled butter-Guinness mixture and vanilla extract and mix again until thickened.
- Add in the flour mixture and mix on low until just combined.
- Pour into prepared pan, distributing evenly in the mini pan, just slightly over half full in each space ( or all the batter if using a 12 cup bundt pan) and bake for 20-25 min until done. (30-35 if using larger pan)
- Cool for 10 min in pan and using a small spatula gently pull away sides to make sure they aren’t sticking. Invert the pan using a wire cooling rack and gently lift the bundt pan away. Cool completely before frosting.
- For the Caramel Sauce :
- Slightly heat up the sauce (Microwave for 30 seconds in a glass bowl is fine) and add in 1 tbsp of the whiskey and stir well. Taste and add in the other tablespoon if desired. Drizzle over frosted cakes.
- Notes: I only have one 6-space mini bundt pans so I had to make the cakes in two batches. I let the pan fully cool down, washed it and re-greased it before baking the second batch. I kept the remaining batter at room temperature. The second batch of cakes rose just as well as the first did.
Baileys Swiss Meringue buttercream
- 4 egg whites
- 1 cup sugar
- 2 sticks of butter , cut into 1 tbsp slices
- 1/4 cup Baileys (or any Irish cream liqueur)
- Pinch salt
- In a bowl of a stand mixer whisk together the egg whites, sugar and pinch of salt
- Heat over a pan of simmering water, make sure the bowl doesn’t touch the water, and whisk constantly until the mixture reaches 160 deg f and feels slippery to the touch.
- Immediately place the bowl back on the stand mixer, attach the whisk attachment and slowly raise the speed to high. Whip on high about 7-9 minutes or until the bowl feels cool to the touch. Lower the speed to medium and add in the butter 1 tbsp at a time until all added in. Mix again on high to fully incorporate the butter and have the buttercream come together. Lower the speed again and add in the Baileys and mix until well incorporated and then mix again on high to bring it back to the right consistency. Remove the bowl from the stand mixer and scrape all the buttercream off the whisk attachment and slowly stir with a spatula to remove air bubbles. It is now ready to pipe or spread on cakes.
- Notes : this is half my normal recipe since my normal makes enough frosting for a two layer 9 inch cake or piped on 36 cupcakes.