An Irish Treat for Tea

We're not Irish (or at least not much) but I do embrace St. Patrick's Day -- I love the corned beef and cabbage and Irish soda bread. It is as much a tradition at Linderhof as turkey is at Thanksgiving!!!!

But sometimes I rush the day as I did this weekend when I had a new recipe that I wanted to try -- cupcakes full of Irish "flavor"!

And so on Sunday afternoon, I baked them . . . . and on Sunday afternoon, both of us stopped for tea at half past three.

Alas, the only green on the table are the stems of the orange tulips! (But orange is one of the colors of the Irish flag!)

And the tea things aren't Irish but they are British -- the Spode Blue Room and Blue Italian. A lace cloth because when eating Irish, a lace covered cloth seems appropriate! The lamb molds on the table -- they'll be there until Easter.

And the tea treat . . .

Chocolate Guinness cupcakes with Irish Whisky Frosting! Husband Jim pronounced them yummy. (and actually begged for another!) The frosting replicated the "head" on a pint of Guinness.

They would definitely make a good St. Patrick's Day treat for grown-ups!

GROWN UP ST. PATRICK'S DAY CHOCOLATE GUINNESS CUPCAKES

WITH IRISH WHISKY FROSTING

1 1/2 c. flour

1 c. packed brown sugar

1/3 c. cocoa

1 t. baking soda

1/2 t. salt

1 cup Guinness

1/2 c. canola oil

2 T. vinegar

1 T. vanilla

Irish Whisky Frosting

1 cup butter

3 cups powdered sugar

1 t. vanilla

2 to 5 T. milk

3 to 4 t. Irish whisky

Preheat oven to 350. Line a 12 cup cupcake pan with paper cupcake liners.

Whisk together the flour, brown sugar, cocoa, baking soda and salt into a bowl. In a separate bowl, mix the Guinness, oil, vinegar and vanilla until smooth. Pour the wet mixture into the dry mixture and whisk until well combined. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 3/4 full, and bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Let the cupcakes cool completely.

IRISH WHISKY FROSTING

Beat the butter on high speed for 1 to 2 minutes. Add powdered sugar and vanilla and beat to incorporate. With the mixer running, add 1 T. of milk at a time until it reaches the desired buttercream consistency. Add whisky, 1 t. at a time, until desired taste. Beat on high for 2 more minutes until very fluffy.

It's Tuesday which means that it's Tea Time . . . . Let's join these parties!!!

Tabletop Tuesday with Marty at A Stroll Thru Life

Tea Time Tuesday with Terri at Artful Affirmations

Tea Cup Tuesday with Martha at Martha's Favorites

Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air

Tea Time Tuesday with Katherine at Lady Katherine's Tea Parlor

Tuesday Tea for Two with Wanda Lee at The Plumed Pen

Tea Time Tuesday with Sandi at Rose Chintz Cottage