Muldoon Food Recipes

Seriously Muldoony Cupcakes

Feather light buns smothered in a Muldoon butter icing and topped with Muldoon drizzle. Muldoon overkill, perhaps? Nonsense, there’s really no such thing! Cupcakes (should make 12)

  • 175g/6oz butter
  • 175g/6oz caster sugar
  • 1 tsp vanilla essence
  • 2 tablespoons of Muldoon (taken from the soaking sultanas)
  • 3 large eggs
  • 1 tsp baking powder
  • 175g/6oz plain flour
  • 50g/2 oz of sultanas soaked in Muldoon for at least one hour, longer if possible.

Preheat the oven to 180C/350F/Gas 4 and line a 12-cup cupcake tin with paper cases. Using a stand mixer or an electric hand whisk cream the butter and sugar together. Add the vanilla essence and two tablespoons of Muldoon Slowly add the eggs one at a time, beating after each addition. Combine the baking powder and the flour and then fold them into the egg mixture. Spoon the mixture in the cupcake cases and bake in the oven for 15 minutes. Remove from the oven and leave to cool on a wire rack. When completely cooled coat them in the Muldoon butter cream.

Buttercream Topping

A delicious Muldoon buttercream topping perfect for topping our cupcakes.

  • 340g/12 oz Butter at room temperature
  • 680g/24oz icing sugar
  • 1 tsp vanilla extract
  • 2 Tbsp of Muldoon
  • Crème Fraiche (a few tablespoons or as much as is needed – double cream can be used here also)

Using a hand whisk or a stand mixer, cream the butter until light and fluffy. Slowly add the icing sugar. Add the vanilla and the Muldoon. Add the crème fraiche or cream a little at a time until the buttercream gets to the right consistency. Slather it onto the cupcakes with abandon or carefully pile it into a piping bag and pipe with pleasure onto the cupcakes.

Muldoon Drizzle

Do not skip this step! Once you make Muldoon Drizzle for the first time, we promise it will be your go to sauce for not only cupcakes but, pancakes, ice-cream, French toast – the list goes on. It is by far one of the easiest sweet sauces to make and it is truly scrumptious.

  • 150g/6 oz of Brown Sugar
  • Half a cup of Muldoon
  • A generous tablespoon of unsalted butter

Bung it altogether in a small pot over a medium heat. Bring it to the boil for 1-2 minutes. Remove from the heat and let it cool before drizzling on your cupcakes. We told you it was easy! Muldoon drizzle can be made up in advance and stored in an airtight jar in the fridge. We have no idea how long it lasts as the jar has always, always, always been licked dry long before it could ever attempt to spoil.

Muldoon Custard Pie

This recipe was adapted from a Nigella Lawson recipe that called for bourbon and cream. Now Nigella’s original was pretty good but we tweaked it with Crème Fraiche and Muldoon. I think we nailed it. I reckon Ms Lawson would approve.

  • 2 stale croissants (but if you’re stuck use fresh)
  • 1/2 cup sugar
  • 2 tablespoons water
  • ½ cup Crème Fraiche
  • ½ cup whole milk
  • 4 tablespoons / 100 ml Muldoon Irish Whiskey Liqueur
  • 2 large eggs (beaten)

Preheat the oven to 180°C/gas mark 4/350ºF. Tear the croissants into pieces and tuck them into a small oven proof dish. Put the sugar and water into a saucepan, stirring gently to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Turn the heat to low and add the crème fraiche, the milk and Muldoon - ignoring all spluttering and continually whisking. Take off the heat and, still whisking, add the beaten eggs. Pour the Muldoon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale. Place in the oven for 20 minutes and serve.

Muldoon Barbeque Sauce

Works with chicken, pork and beef as a tasty addition. Works as a relish on a hot or cold sandwich. Enlivens a quick salad no end. Make a little pot and keep it in the fridge.

  • 1 Tablespoon butter
  • Tablespoon olive oil
  • 2 cups finely chopped onion
  • 2 cloves garlic, crushed
  • 1/4 cup of brown sugar
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sweet chilli sauce
  • 1 Tablespoon Hungarian paprika
  • Half cup of Muldoon (or a little more to taste)

In a large, heavy saucepan, melt the butter with the oil. Saute the onions until tender. Add the garlic and cook 2 minutes longer. Combine the sugar, ketchup, vinegar, mustard, pepper, lemon juice, zest, soy sauce, paprika, sweet chilli sauce and Muldoon. Stir into onion mixture. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool and refrigerate in a covered container.