Tuesday, March 23, 2010

Bite Sized Alcoholism, yum

 



Today I have a headache. Not one of those sharp painful ones, but I dull ache on the left side of my face. Ironically the ground crew came today, and I'm happy the complex no longer looks  ugly, but its aggravating my pain. So I suppose I'll be happy about it tomorrow.

The reason I'm posting this now and not watching Color splash is because I promised to post the recipe for the Amazing cupcakes I made Saturday for our belated St. Pats day BBQ.

Now I halved my recipe so I only had twelve cupcakes. I also had a husband on hand to lick the bowl, the spoon and the mixer blades, as well as drink the extra Guinness. I knew I married him for a reason. <3

Photo Via. Nook&Pantry


I didn't actually get any pictures of my own, they got eaten too fast. Here is the recipe per N&P.

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

2 C unbleached all purpose flour (Isuppose you could use cake flour too, but I didn't)
1/2 C Dutch processed cocoa powder (Hershey baking powder worked fine for me)
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar (I used all white sugar.)
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer (I used the Stout. It comes in a 12oz bottle)

Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. (Kidding, I'm just jealous I have to do it by hand. ^_^)

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness. It'll get fizzy!

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Check for pockets of flour.

Now plop some batter into the tins, about two thirds is what I did. I say about, because I was busy eyeing my husband making sure he didn't run off with any.

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

For the frosting I didn't have a tip or bag big enough to make my frosting swirly like the photo. I just spooned it on and smoothed it out with a knife. After a couple cupcakes, no one noticed  anyway. ^_^They were very rich and slightly dense, if they had been any airier I don't think it would have worked out very well.

I also used some of the baileys frosting on my vanilla cupcakes, they were also a hit.These were FANTASTIC and I would recommend them for any gathering that involves food or wine or beer. Perfect for your summer bbq's. (or for just a treat)

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