A bajillion years ago I made the mini form of these for Dave’s 30th Beer Tasting Birthday.
Guiness Cupcakes
- 12 oz. Guiness
- 1/2 cup milk
- 1/2 cup canola oil
- 1 TB of vanilla bean paste or vanilla extract
- 3 large eggs
- dash cinnamon
- pinch of salt {I used vanilla salt, but any would do.}
- 3/4 cup sour cream
- 3/4 cup unsweetened cocoa powder {use a good quality here, it makes a difference}
- 2 cups of sugar
- 2 1/2 cups of flour
- 1 1/2 teaspoons baking soda
- Preheat the oven to 350 degrees
- Combine Guiness, milk, oil, & vanilla in the bowl of your mixer. Beat in the eggs one at a time until well incorporated. Then, mix in sour cream.
- Whisk together in a large bowl all dry ingredients. Gradually mix into the wet ingredients.
- Use baking spray or line muffin tins & add batter. To make this super easy, you can fill a gallon size Ziploc with the batter and cut the corner off to fill the muffin tins. I find this is much easier to control than trying to fill with a spoon.
- Bake 25-30 minutes. Cool before turning out onto wire racks.
Guiness Cream Cheese Frosting
- 16 ounces of cream cheese, softened
- 1 stick butter
- 1 tablespoon of vanilla bean paste or vanilla extract
- 2-3 tablespoons of Guiness
- 1-2 tablespoons of milk if needed
- 1 pound of confectioners sugar
- Allow the cream cheese to sit out for at least 30 minutes to soften. Do not microwave!
- Whip the cream cheese + butter together.
- Beat in the vanilla and Guiness.
- Slowly add the confectioners sugar and add the milk if needed for consistency. It should be in between a stiff frosting and a thick glaze. It should ooze a little to spread, but not drip down the cupcakes. Fill into a pastry bag fitted with a large round tip & pipe on top of each cupcake.
1 comment:
...and I used your recipe for my husband's 50th - sooooo good. Everyone loved them!
Post a Comment
Thanks so much for taking the time to add your thoughts! Comments on older posts are moderated, so if they don't get published immediately, don't despair.