mishalaa
Irish Chinchilla
For those who requested it at the OH Claim show... I found the recipe online but modified it, so here’s what I measured out:
Cake:
3/4c root beer schnapps
1 1/4c old fashioned root beer (A&W, Dad’s, Barq’s, etc)
2t root beer concentrate (can use vanilla extract if you can’t find it, or make your own by boiling root beer down to sludge.)
2c dark brown sugar
1c butter
3c all purpose flour
1T baking powder
2t baking soda
1t salt
Extra schnapps for spooning over the cupcakes when they’re done baking.
Foil cupcake lines (must be foil, so the extra schnapps doesn't seep out).
Glaze:
4c confectioner’s sugar
1/3c root beer
3T root beer schnapps
3T vegetable oil
Vanilla Buttercream icing:
1c unsalted butter, softened
2 ½ c confectioner’s sugar
½ t kosher salt
1T plus 1t whole milk
1t pure vanilla extract
½ t lemon juice
Directions:
1. Preheat oven to 350*F.
2. Mix the schnapps, root beer, and concentrate in something you can pour it out of, like a 4c measuring cup.
3. In a bowl, cream together the butter and brown sugar until light and fluffy. Add eggs, mix until smooth.
4. Sift in the flour, baking soda, baking powder, and salt. Mix on low while slowly pouring in the root beer mixture. Continue mixing until the lumps are gone.
5. Spoon the batter into foil cupcake liners until 2/3 full and bake about 22 minutes, until golden brown and the cake springs back when touched.
6. While the cupcakes are baking, prepare the glaze by mixing all the ingredients and whisking until smooth.
7. When the cupcakes come out of the oven, spoon 2t of schnapps over each one. Then go back and spoon glaze over each one. Doing this while the cupcakes are still warm will allow the cake to soak up the excess liquid better, so the glaze won’t be so gooey.
8. Prepare the buttercream icing by creaming the butter and salt until blended. Add half of the sugar and all of the milk, beat until combined. Scrape down the bowl and add the rest of the ingredients. Continue mixing and scraping down the side until the icing is smooth.
9. When the cupcakes have cooled completely, top each one with a scoop of the icing.
Cake:
3/4c root beer schnapps
1 1/4c old fashioned root beer (A&W, Dad’s, Barq’s, etc)
2t root beer concentrate (can use vanilla extract if you can’t find it, or make your own by boiling root beer down to sludge.)
2c dark brown sugar
1c butter
3c all purpose flour
1T baking powder
2t baking soda
1t salt
Extra schnapps for spooning over the cupcakes when they’re done baking.
Foil cupcake lines (must be foil, so the extra schnapps doesn't seep out).
Glaze:
4c confectioner’s sugar
1/3c root beer
3T root beer schnapps
3T vegetable oil
Vanilla Buttercream icing:
1c unsalted butter, softened
2 ½ c confectioner’s sugar
½ t kosher salt
1T plus 1t whole milk
1t pure vanilla extract
½ t lemon juice
Directions:
1. Preheat oven to 350*F.
2. Mix the schnapps, root beer, and concentrate in something you can pour it out of, like a 4c measuring cup.
3. In a bowl, cream together the butter and brown sugar until light and fluffy. Add eggs, mix until smooth.
4. Sift in the flour, baking soda, baking powder, and salt. Mix on low while slowly pouring in the root beer mixture. Continue mixing until the lumps are gone.
5. Spoon the batter into foil cupcake liners until 2/3 full and bake about 22 minutes, until golden brown and the cake springs back when touched.
6. While the cupcakes are baking, prepare the glaze by mixing all the ingredients and whisking until smooth.
7. When the cupcakes come out of the oven, spoon 2t of schnapps over each one. Then go back and spoon glaze over each one. Doing this while the cupcakes are still warm will allow the cake to soak up the excess liquid better, so the glaze won’t be so gooey.
8. Prepare the buttercream icing by creaming the butter and salt until blended. Add half of the sugar and all of the milk, beat until combined. Scrape down the bowl and add the rest of the ingredients. Continue mixing and scraping down the side until the icing is smooth.
9. When the cupcakes have cooled completely, top each one with a scoop of the icing.
Sure looks good though!
