Happy St Patrick’s Day! This is one of my favourite holidays (it counts as a holiday, right?) because it’s totally ok to get utterly legless and no one will give you a sideways look – it’s in the name of a saint after all! To go along with the festivities I whipped up a batch of my Guinness Cupcakes for friends and family and thought I couldn’t not share these cupcakes with you. They are divine. In fact I have a second batch in the oven as I type, just for me!
For the cupcakes you will need:
- 1 cup of Guinness (or any other stout, but Guinness is my fav)
- 50g of unsalted butter – sliced
- ¾ cup of unsweetened cocoa
- 2 cups of caster sugar
- ¾ cup of sour cream (trust me)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups of plain flour
- 2 ½ teaspoons of baking powder
For the icing whip together the following:
- 8ozcream cheese
- 1 ¼cups icing sugar
- ½cup of double cream
- (or give Betty Crocker a call!)
- Preheat your oven to gas mark 4/180°C/350ºF
- Pour the Guinness into a large pan, add the butter and heat.
- When the butter’s melted, whisk in the cocoa and sugar.
- In a bowl beat eggs into the sour cream and add the vanilla extract.
- Pour the sour cream mix into the butter beer pan (try not to drool).
- Finally whisk in the flour and bicarb.
- Pour the batter into cupcake cases and bake for 25-30 minutes.
It’s quite a damp mixture so I recommend having a tester that you can crack open and check (by way of eating).
Whilst your cakes are cooling you can mix up your icing. Lightly whip the cream cheese until smooth, sprinkle over the confectioners’ sugar, use a sieve if it’s lumpy and then beat them both together, add the cream and beat again until it makes a spreadable consistency and spread away!