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Make It A Guinness…Cupcake!

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Every St. Patrick’s Day we have a company potluck where we indulge in tasty Irish-themed feast and employees bring something themed to share.  From green deviled eggs, to the traditional corned beef and cabbage, we eat like Irish Kings and Queens.

This year, I decided to try out a new recipe: Guinness and Bailey’s Irish Cupcakes.

First thought when I saw the title: MMMmmmmmmmm…

The recipe was easy to follow, and the cupcakes turned out better (and fabulously more rich) than I expected. Delicate, moist and oh-so-tasty, this cupcake recipe is going in my “Keeper” file.

Enjoy!

Guinness and Bailey’s Irish Cupcakes

Servings: Over 8

Cook Time: 60-120 min

Ingredients:

  • 1 cup stout (Guinness)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 ½ tsp. baking soda
  • 3/4 tsp. salt
  • 2 large eggs
  • 2/3 cup sour cream

Directions:

Preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the stout and the butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout/butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated.

Fill cupcake liners about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow cooling in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.

Ingredients for the Bailey’s buttercream frosting:

  • 8 tbsp. unsalted butter, soft at room temperature
  • 3-4 cups confectioners’ sugar, sifted
  • 4-8 tbsp. Bailey’s Irish Cream

Directions:

Blend with mixer until smooth.  Refrigerate before frosting cupcakes.

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