Guinness Gingerbread Cupcakes Food

GUINNESS GINGERBREAD

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

GUINNESS-GINGERBREAD CUPCAKES

Steps:

• Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
• To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking sodauntil dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.
• Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
• Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don't overmix. Gently stir in the minced candied ginger.
• Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
• To make the frosting, in a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the powdered sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining powdered sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.
• Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don't have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.
• The cupcakes can be stored in an airtight container for up to 4 days at room temperature.
• For kids, feel free to use apple cider in place of the stout.

GINGERBREAD GUINNESS CUPCAKES

Steps:

• Preheat oven to 180C (350°F). Line 2 muffin trays with 18 cupcake liners.
• Bring stout and molasses to boil in heavy medium saucepan over high heat.
• Remove from heat; stir in baking soda.
• Let stand 1 hour to cool completely.
• Whisk flour and next 6 ingredients in large bowl to blend.
• Whisk eggs and both sugars in medium bowl to blend.
• Whisk in oil, then stout mixture.
• Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger if adding it in cake.
• Divide batter among prepared cupcake liners.
• Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
• Cool cupcakes on racks. Allow to cool completely before icing.

GUINNESS-GINGERBREAD CUPCAKES

Steps:

• Oven to 350. Put liners in muff tins. Cupcakes: In large saucepan, bring stout, molasses and oil to boil over med-hi heat. Remove from heat and whisk in soda until dissolved. (It will foam up, then settle.) Stir in brown sugar, let cool until tepid. Into small bowl, sift flour, powder, ginger, cinnamon, cloves & salt. Whisk eggs into stout mixture, then whisk in flour mixture just until incorporated. Don't overmix. Gently stir in candied ginger. Batter into tins, bake 22-24 mins. Cool completely. Frosting: stand mixer w/paddle. Beat butter on high til smooth, 10 seconds. Decrease speed to low and with mixer running gradually add half powdered sugar. Stop, scrape down bowl as needed. Add lime juice, then add remaining powdered sugar. Once sugar is incorporated, add milk. Beat frosting on high til completely smooth and fluffy, about 3 mins. Taste, add few more drops lime, as desired. Transfer to pastry bag w/star tip, and pipe rosettes on centre of each cake. Store airtight container room temp 4 days.

GUINNESS CUPCAKES

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 STOUT GINGER CAKE

Steps:

• 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
• 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
• 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
• 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
• 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
• 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

GUINNESS CUPCAKES WITH BAILEY'S FROSTING

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.