corned beef and cabbage cupcakes-st. patrick’s day

Name: Corned Beef and Cabbage Cupcakes-St. Patrick’s Day
Prep time: 20 min
Cook time: 30 min
Cuisine: Irish
Ingredients: CUPCAKE; 1 cup(s) beer (i used an irish stout); 1 teaspoon(s) malt vinegar; 3/4 cup(s) sugar; 1/3 cup(s) canola oil; 1/4 teaspoon(s) allspice; 1/4 teaspoon(s) coriander; 1/4 teaspoon(s) ground mustard; 1 1/3 cup(s) flour; 3/4 teaspoon(s) baking soda; 3/4 cup(s) ground corned beef (i bought some deli slices and used my electric chopper to grind it up.); CANDIED CABBAGE; 1 1/4 cup(s) raw grated cabbage; - enough brown sugar to cover the cabbage; MALT VINEGAR CABBAGE FROSTING; 8 ounce(s) cream cheese, room temperature; 1/4 cup(s) butter; 3 cup(s) powdered sugar; 1 teaspoon(s) malt vinegar; 1 cup(s) candied cabbage; TOPPING; - grated corned beef*

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Do the Corned Beef and Cabbage Cupcakes Really Have Corned Beef and Cabbage in Them? You bet they do! The cupcakes contain corned beef and the frosting has cabbage in it. They are topped with ground corned beef. I was unable to get too many of my friends to even go near these cupcakes. So, my husband’s friends became the guinea pigs. He sent me the following reviews: “It was not what I expected when I bit into it.” (This could be a good or bad thing. It depends on what this person expected.) “Pushing your taste buds” (I like to have my taste buds pushed. I assume it’s a good thing.)

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yield serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For corned beef and cabbage cupcakes-st. patrick’s day

CUPCAKE
1 c

beer (i used an irish stout)
1 tsp

malt vinegar
3/4 c

sugar
1/3 c

canola oil
1/4 tsp

allspice
1/4 tsp

coriander
1/4 tsp

ground mustard
1 1/3 c

flour
3/4 tsp

baking soda
3/4 c

ground corned beef (i bought some deli slices and used my electric chopper to grind it up.)
CANDIED CABBAGE
1 1/4 c

raw grated cabbage
enough brown sugar to cover the cabbage
MALT VINEGAR CABBAGE FROSTING
8 oz

cream cheese, room temperature
1/4 c

butter
3 c

powdered sugar
1 tsp

malt vinegar
1 c

candied cabbage
TOPPING
grated corned beef*

How To Make corned beef and cabbage cupcakes-st. patrick’s day

1
Cupcake: Preheat oven to 350 degrees. Combine the beer and the malt vinegar.

2
Add in the sugar and oil, whisking vigorously until slightly frothy.
3
Add allspice, coriander, and mustard.
4
Gently introduce the flour along with the baking soda, being careful not to over mix.
5
Fill 24 cupcake tins half full and bake at 350 degrees for 20 min. Cool completely on a wire rack.
6
Candied Cabbage: Place the cabbage on a toaster oven (or full-sized oven) tray lined with foil.
7
Completely cover the cabbage with brown sugar.
8
Bake at 350 degrees for 10 minutes. Cool completely.
9
Warning: This will smell like sauerkraut.
10
Malt Vinegar Cabbage Frosting: Mix butter and cream cheese until creamy.
11
Slowly add in powdered sugar.
12
Add malt vinegar and stir in cabbage.
13
Notes: *The Corned Beef Topping Who needs a cherry when you can top your cupcake with some grated corned beef?
14
Should You Try Corned Beef and Cabbage Cupcakes? Some people liked these corned beef and cabbage cupcakes and you might be one of them. If you want to try some totally different St. Patrick’s day cupcakes, give them a go. In terms of unique cupcake flavors, they didn’t compare to my beer cheese bacon Super Bowl cupcakes, but they were decent.
15
The Corned Beef Cake Recipe: For the cake, I took the flavors typically found in a corned beef and cabbage recipe and added them into basic cake recipe. I used beer in the cake since many corned beef and cabbage recipes use beer as a base – and why not have another beer cupcake recipe?
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