Although these cupcakes suit St. Patrick’s day down to a T, I’ve made these part of my repertoire and they have since become a bit of a staple of mine in the last months. They are too good not to bake and unfortunately my ordinary chocolate versions have been demoted. These are now my cupcake of choice, even for me who doesn’t have a sweet tooth or even like chocolate!! I can’t resist a nibble on these!
For 12 cupcakes:
120g caster sugar
130g plain flour
1/2 tsp baking soda / bicarbonate of soda
60g butter – melted. Must be melted!
170ml Guinness – at room temperature. Must be at room temperature!
1/2 tsp vanilla extract
2 small eggs
Put the oven on to 180˚C to preheat.
- Sieve and combine all the dry ingredients into a bowl
- If not already done, melt the butter.
- The guinness needs to be at room temperature otherwise the butter will solidify and you will cry/panic/curse like I did on my first attempt!
- Whisk the guinness and butter together with the vanilla. This can be done by hand or in a mixer.
- Mix in the eggs one at a time, and then mix in the cream.
- Once all the wet ingredients are combined, add in the dry ingredients a bit at a time.
- Split evenly the mixture into paper cases placed in a cupcake tin.
- Bake for 20 minutes and check if cooked by inserting a wooden cocktail stick. If the stick comes out with mixture on it, leave in for another few minutes and check again. Leave in the tin to cool before transferring to a wire rack to cool completely.
250g icing sugar
Splash of cream if you’re feeling particulaly luxurious
2 tbsp of whiskey (or more to taste)
- Mix the butter and sieved icing sugar with an electric whisk/mixer.
- Add the cream and/or whiskey to loosen up the mixture. It needs to be a thick consistency, but not too loose or solid. You can add more whiskey or icing sugar to make more thin or thick as required.
- Use a piping bag and medium size nozzle, swirl the icing onto the cooled cakes.
- Decorate as desired, but these are amazing enough to live without decoration.