Guinness cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcake
- 250 ml Guinness
- 250 g Butter (unsalted) softened
- 400 g Unrefined golden caster sugar
- 2 Egg(s) (free range) large
- 1 tsp Vanilla extract
- 140 ml Buttermilk
- 280 g Plain white flour
- 2 tsp Bicarbonate of soda
- ½ tsp Baking powder
- 3 tbsp Cocoa powder
For the icing
- 50 g Butter (unsalted) softened
- 300 g Icing sugar
- 125 g Cream cheese full fat
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1
Preheat the oven to 170°C (150°C fan, gas mark 3), and line a cupcake tin with 12 cupcake cases.
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2
Pour the Guinness into a saucepan and add the butter, heat gently and stir until the butter has melted. Remove from the heat and add the cocoa powder and sugar stirring until well mixed.
For this step you'll need:
- 250ml Guinness
- 250g Butter (unsalted) softened
- 3 tbsp Cocoa powder
- 400g Unrefined golden caster sugar
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3
In another bowl mix together the eggs, vanilla extract and buttermilk then add this to the mixture in the saucepan.
For this step you'll need:
- 2 Egg(s) (free range) large
- 1tsp Vanilla extract
- 140ml Buttermilk
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4
Sift together the flour, bicarbonate of soda and baking powder into a large bowl and pour in the contents of the pan then using a freestanding or hand held mixer, mix until the ingredients are all well combined.
For this step you'll need:
- 280g Plain white flour
- 2tsp Bicarbonate of soda
- ½tsp Baking powder
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5
Spoon the mixture into the cupcake cases until they are about 2/3 full, then bake in the oven for 25 minutes or until a skewer comes out clean.
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6
Leave the cakes on a cooling wire to cool completely.
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7
To make the frosting mix together the butter and icing sugar until there are no lumps, then add the cream cheese and mix until light and fluffy.
For this step you'll need:
- 50g Butter (unsalted) softened
- 300g Icing sugar
- 125g Cream cheese full fat
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8
Spoon the frosting onto the cakes and smooth over using the back of a spoon to create a frothy Guinness-like topping.