St Patricks day is very nearly here. And I had to share these cupcakes with you. You do not have to enjoy Guinness to enjoy these cakes, and they are so tasty you will make them for every occasion!
125ml Guinness Stout
125g unsalted butter, cut into cubes
35g cocoa powder
200g caster sugar
1 large egg
1/2 teaspoon vanilla extract
75ml soured cream
125g plain flour
1 1/2 teaspoons bicarbonate of soda
(Cream Cheese Frosting)
125g unsalted butter at room temperature
120g cream cheese
420g icing sugar
Firstly, preheat your oven to 180 degrees, 160 fan, Gas Mark 4, and line a tin with cake cases.
Pop your Guinness, vanilla extract and butter in a pan, and on heat very gently on low, just until the butter melts (do not let this boil). Once melted, take off the heat, and mix in cocoa powder and sugar. Keep mixing until this is all combined (also, a nice thing to do is dip your finger in and try, yummy!). Leave this to one side now to cool slightly while you crack on.
In another bowl, crack the egg and soured cream and beat until well combined (I use my freestanding mixer, but a whisk and bowl or a handheld electric whisk is just as good). Once combined, gradually pour the Guinness mixture into the bowl, whilst continuing to stir. Now mix in the flour and bicarb of soda, then pop your mixture in a jug (yes a jug, this is a very wet mixture) and fill your baking cases until they are 2/3rds full.
Pop in the oven for approx 25 mins, or until they bounce back when touched and leave to cool on a wire rack.
The cream cheese frosting is super simple, whisk together your butter and cream cheese until this is nice and pale, and bit by bit add your icing sugar until all combined. Feel free if it is still a little wet to add more icing sugar than you need. What I do not suggest with this frosting is using a ‘lighter’ cream cheese, it just doesn’t work.
Now pipe, plop or spread your icing onto your cupcakes, cover with sprinkles should you choose, and eat!
Enjoy and Happy St Patricks Day!