GUINNESS CHOCOLATE CUPCAKES WITH BAILEY'S FROSTING
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and line 2 cupcake trays with liners.
- Combine the stout, butter and cocoa powder over medium heat until smooth. Remove and cool.
- In a large bowl, stir together the flour, sugar, baking soda and salt. Set aside.
- In a second bowl, combine the eggs and sour cream. Slowly add the stout mixture until fully combined.
- Add half of the flour mixture, mix thoroughly, then the rest and combine.
- Portion into cupcake liners and bake for 15-17 minutes.
- Make the frosting by combining the icing sugar, butter, and half of the Bailey's.
- Mix for two minutes, then add more Bailey's as needed to achieve desired texture. (Add more frosting to stiffen if you add too much Bailey's.)
- Scoop the frosting into a piping bag fit with your desired tip.
- Once the cupcakes have cooled, swirl the frosting onto the cupcakes as shown in the video above - starting in the middle, swirl out to the outside, and then back in, piling up.
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.
CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING
Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!
Provided by Cara
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 66
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
- Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
- Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g
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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