In Celebration of Saint Patrick's Day on the 17th March 2011

Irish Coffee Cupcakes Ingredients (makes 15)

For the Cupcakes
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs

For the Frosting
1 cup heavy cream
1 tablespoon caster sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting

Directions
1. Preheat the oven to 180 degrees celcius. Make the cupcakes: Whisk together flour, baking powder, baking soda and salt. Pour water over espresso powder, let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in flour mixture in 3 batches, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
2. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centres comes out clean, 20 to 22 minutes. Let cool, turn out cupcakes from the tins.
3. Make the frosting: Whisk together cream and caster sugar until medium peaks form. Add whiskey, whisk until slightly stiff peaks forms.
4. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.