Between lack of sleep and jet lag, our first day in Ireland was hazy. I know we had tea, ate cheddar and peanut butter crackers because all of the restaurants were closed for a funeral (apparently the former owner of our hotel – which used to be an estate – had passed away), took some pictures, and crashed as late as our eyes would let us.
But, the next day, I could finally drink it all in. Starting with breakfast. And, Robert and I quickly discovered that while Irish cuisine isn’t the most innovative, there is one thing they’ve got down pat…
Dairy. Dairy, dairy, dairy. In all it’s amazing forms. I’ve already expounded on the amazingness that is Irish butter, but the cheeses and ice creams were also to die for. Especially goat cheese. And, ice cream from this place:
I had heard about Murphy’s from my (over)extensive research, but it was even better than I had imagined. Incredibly creamy, rich ice cream with innovative flavors like Guinness, brown bread, and sea salt (my husband was brave enough to try sea salt and it was one of our favorites!). However, my absolute favorite and one of the most popular flavors was honeycomb caramel. Divine.
So to honor our favorite flavors of Ireland, here is a fun cupcake for you!
Honey Caramel Cupcakes with Goat Cheese Frosting
Makes 20 cupcakes.
Cake recipe adapted from Martha Stewart’s Cupcakes book
Frosting recipe from from Always with Butter
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs, room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup plus two tablespoons honey
- 1/2 cup half and half (or whole milk)
- 1/2 cup vegetable oil
- 1/2 teaspoon lemon zest, grated
- Preheat oven to 325 degrees. Put paper or foil liners in your muffin tin.
- Combine flour, baking soda, baking powder, salt, and cinnamon in a small bowl. Whisk together and set aside.
- Beat eggs, white sugar, and brown sugar on high until pale and thick, 1-2 minutes.
- Whisk together honey, half and half, oil, and zest and slowly add to the egg mixture while beating on low.
- Add the flour mixture slowly. Mix until just combined. Scoop batter into muffin tin.
- Bake for 20-25 minutes, or until golden brown. Cool in wire racks.
- 10 ounces goat cheese
- 8 ounces cream cheese
- 2 cups of powdered sugar
- Make sure all ingredients are room temperature. Beat until smooth and frost those cupcakes!
Drizzle with caramel sauce.
Then, eat it.