I hope everyone enjoyed their weekend! Our weather here has been absolutely beautiful for the past several days so we spent quite a bit of time outside, but I did manage to try out this new recipe in honor of St. Patty’s Day.
I realize that had I been thinking clearly I would have done this post prior to St. Patrick’s Day, but I didn’t decide I wanted to try out these little bits of yummyness until the day of, and just because they have Guinness and Baily’s in them doesn’t mean that they can only be enjoyed on the actual St Patrick’s Day Holiday. They were easy to make and very tasty. However, I do believe that if you were to have a couple in one sitting that you could get a little bit buzzed. So please enjoy….in moderation 🙂
I borrowed this recipe from SuzyBakes, (posted below) but actually cut it in half because I knew there was no possible way we would finish 2 dozen cupcakes. FYI….if you would like to cut the recipe in half as well I highly reccommend converting the measurements into ounces, and using your food scale because it’s much easier to use half of 6oz then it is to try and measure half of 3/4c etc.
For the (full recipe) cupcakes you will need
1 bottle Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Preparation:
- Combine your flour, sugar, baking soda and salt into a large bowl and set aside.
- Bring Guinness and butter to a simmer in large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Beat eggs and sour cream in a large bowl with an electric mixer.
- Add Guinness-chocolate mixture to egg mixture and beat until just combined.
- Add flour mixture and beat on low speed.
- Use a rubber spatula to make sure all ingredients are thoroughly combined
- Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
- Bake at 350 degrees for 17 minutes rotating about half way through until your cake tester, inserted into center comes out clean,
- Cool cupcakes on a rack completely before frosting.
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners’ sugar
3 tablespoons Bailey’s Irish Cream
1 tablespoon milk
Preparation:
- Place the butter in a mixing bowl and beat until creamy.
- Gradually add the sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good consistency. You may not need to add all of the sugar. (I probably used about 2 cups and my icing was creamy, not stiff, but that’s how I like it)
- After all sugar has been added, add Bailey’s and milk and blend until just combined.
- Frost once cupcakes are completely cooled and decorate as you wish
The cupcakes were deliciously rich with just a hint of Guinness flavor, and the sweetness of the sugar blended pefectly with the Baily’s to balance out the entire cupcake….although, just like any chocolate dessert, I highly reccommend a nice cold glass of milk to go along with it!
Have you ever used beer or another flavored liquor to bake with???
If so…please share 🙂
Sweet Bakes and Baby Cakes 