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Carolans Christmas cupcake recipe

Carolans Christmas cupcake recipe

Looking for the perfect after dinner treat for your friends and family this winter? Then why not treat them to one of these decadent Carolans cream cupcakes, with a rich ganache centre and creamy Carolans cream frosting. Add a little sparkle and you can serve them as indulgent Christmas treats too!  

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: approx. 20
 

INGREDIENTS

For the cupcakes
- 40g cocoa powder
- 175g butter, softened
- 175g caster sugar
- 3 free-range eggs
- 155g self-raising flour
- 1 tsp baking powder

For the ganche filling
- 100ml good-quality dark chocolate (at least 70% cocoa solids), chopped finely
- 100ml double cream
- 1 tablespoon icing sugar
- 50ml Carolans Irish Cream

For the frosting
- 80g unsalted butter, very soft
- 250g icing sugar
- 2 tbsp Carolans Irish Cream

METHOD

Preheat the oven to 170C/fan oven 150C, 325F/Gas 3. Line two 12-hole muffin tray with paper cases.
 
For the ganache
Place chocolate, cream, and sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.  

For the cupcakes
Mix 4 tbsp boiling water with the cocoa powder and mix well to make a paste. Add the remaining ingredients and beat again until smooth and combined. This can be done by hand or with an electric mixer.  
Spoon or pipe the mixture into the muffin cases. Take about half a teaspoon of the cooled ganche – roll into a cylinder and press gently into the middle of each uncooked cup cake.  Bake for 18-20 minutes, or until well risen and springy to the touch.  
Remove the cakes from the tin and set aside to cool on a cooling rack.  

For the frosting
Beat the butter until very soft and add half the icing sugar. Beat gently; it may cause a little icing sugar cloud in the kitchen. The mixture will look very dry, but persevere while you add the remaining icing sugar.  Once all combined, add the Carolans Irish cream and beat until smooth and fluffy. 
If you do have an electric whisk this will be easier and less tiring. Spoon the frosting into a piping bag fitted with your favourite nozzle and use to decorate the cooled cup cakes.    

Carolans Irish cream truffles

Carolans Irish cream truffles

Homemade gift are always welcome, so have fun making these stunning Christmas truffles using a decadent combination of cream, chocolate and silky smooth Carolans Irish Cream.

Preparation Time:  15 minutes plus 2 hours chilling
Makes: approx. 25 truffles


INGREDIENTS

- 200ml double cream
- 200g good-quality dark chocolate (at least 70% cocoa solids)
- 100ml Carolans Irish Cream
- Chocolate shards or grated chocolate or coco powder


METHOD

Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream; stir until the chocolate has melted.  Add the  Carolans Irish Cream and beat until well blended and smooth. Cool, then set aside in the fridge for about 1 hour 30 minutes or until the mixture is solid but malleable.

Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the chocolate shards, grated chocolate or cocoa powder onto a plate and roll the truffle until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.


TIPS

You can coat the truffles in chopped nuts such as walnuts or pistachios, grated white chocolate or even drizzle with melted chocolate.
Be adventurous!

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