GUINNESS CUPCAKES
Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted.
Provided by Jillsybean
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- For the cake:.
- Preheat the oven to 170 degrees celsius (325 Farenheit).
- In a pan, on the hob on a low heat, melt butter and Guinness together.
- Keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
- Beat the sour cream with the egg and the vanilla. This will look like you've scrambled the egg, don't be concerned.
- Stir sour cream and egg mixture into the pan.
- Combine baking soda and sifted flour in a separate bowl. It's important to do this because the baking soda is going to react with the wet ingredients.
- Stir in the flour/baking soda mix to the mix in the pan. You will get what looks like brownie mix. Dark in colour, brilliant smelling.
- Pour this mix into cupcake cases in a cupcake tin. (For British people, this recipe makes what we would think of as muffin sized cakes, so use muffin cases and a muffin tin) Aim to fill the cakes two/thirds of the case, but you'll probably go over.
- Put in the oven for approximately 25 minutes. They will go from not ready to ready very quickly, so be careful not to burn them.
- Cool on a wire rack.
- For the icing:.
- Beat together the icing sugar and the butter. I use my hands for this, but a paddle mix would do just as well. The mix should look ever so slightly yellow in colour when you're done.
- Add the cream cheese and stir in all the sugar/butter mix.
- Beat until stiff.
- This makes a very stiff icing and I pipe it onto the cupcakes, but if you use a warm spatula you should be able to get it moving enough to coat the cupcakes from that. The stiffer the icing is, the more like a little pint of Guinness your cupcake will look.
GUINNESS CUPCAKES WITH BAILEY'S FROSTING
The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 24-30 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
- In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
- Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
- Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
- Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
GUINNESS® CUPCAKES WITH GUINNESS® FROSTING
A friend of mine suggested that I try Guinness® cupcakes as my next baking adventure, and they came out amazing.
Provided by Rebecca Lamb
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
- Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
- Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.
Nutrition Facts : Calories 298 calories, Carbohydrate 43 g, Cholesterol 42.3 mg, Fat 13 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 136.3 mg, Sugar 29.9 g
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- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.
- Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
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