I'm leaving to head back to the States on Sunday the 30th ( ), so I figured I'd leave behind a parting gift. Those of who who've met me at some meetup or another or lurking around ros_boi's house have probably eaten something I've baked. Hopefully, you might have even liked it! So, I'm leaving behind some of my recipes for what I've made. I've included spoiler tags so this page isn't HORRIBLY long. Guinness Cupcakes with Bailey's Frosting - Cupcakes Spoiler (Move your mouse to the spoiler area to reveal the content) Show Spoiler Hide Spoiler Butter for pan 1 cup Guinness 1 stick, plus 1 tb, unsalted butter 3/4 cup unsweetened cocoa 2 cups dark brown sugar 3/4 cup sour cream 2 eggs 1 tb vanilla extract 2 cups flour 2 1/2 tsp baking soda Preheat oven to 350F/176C. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack. Bailey's Frosting Spoiler (Move your mouse to the spoiler area to reveal the content) Show Spoiler Hide Spoiler 3 to 4 cups confections sugar (a.k.a icing sugar) 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature 3 to 4 tablespoons Baileys Irish Cream Whip the butter until light and fluffy, then add the sugar slowly, one tablespoon at a time. When it looks thick enough to spread, pour in the Baileys and mix until combined. If it's become too thin, add some more sugar until thick enough to spread. Spread over cooled cupcakes. Cinnamon-Sugar Muffins Spoiler (Move your mouse to the spoiler area to reveal the content) Show Spoiler Hide Spoiler 1/3 c. butter, melted 1/2 c. sugar 1 egg (preferably room temperature) 1 1/2 c. AP flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. milk Preheat oven to 350F/176C. In a medium bowl, sift together all dry ingredients. Add wet ingredients and stir until only slightly lumpy. Grease muffin tray with butter and fill with batter. Bake for 20-25 minutes or until golden brown. After baking, let cool for five minutes. Remove muffins from tray and roll lightly in a bowl containing mixed cinnamon and sugar. If the cinnamon and sugar won't stick to the muffin, try dipping them in melted butter. Nutmeg and Cinnamon Pancakes Spoiler (Move your mouse to the spoiler area to reveal the content) Show Spoiler Hide Spoiler I never really bothered to check the amount of ingredients for this, since I learned how to make it by watching my mom. So, I'll estimate. 2 c. flour 1 c. sugar 2 eggs 1 c. milk (or enough to make the batter capable of being easily poured) 1 teaspoon salt Cinnamon and Nutmeg to taste Sift together dry ingredients in a bowl. Mix in milk, then eggs. Continue to add cinnamon and nutmeg to taste. Fry in a skillet (frying pan, whatever). They should be fairly thick. Apple Pie Cupcakes Spoiler (Move your mouse to the spoiler area to reveal the content) Show Spoiler Hide Spoiler Cupcakes: 3 cups sifted cake flour 1 tbsp. baking powder ½ tsp. salt 1 cup butter, at room temperature 2 cups sugar 4 eggs 1 ½ tsp. vanilla extract 1 cup milk Filling 2 tbsp. butter 2 tsp. cinnamon 2-3 tbsp. sugar 3 large Granny Smith apples, peeled, cored and diced That's all I can think of so far. I'll get more up here if I remember. Optional (for decoration) Vanilla Buttercream Preheat the oven to 350F/176C (again).In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined. Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely. To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool. While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.