GUINNESS CUPCAKES

2013-06-04
  • Servings : 24
  • Prep Time : 30m
  • Cook Time : 17m
  • Ready In : 47m

Submitted by DANA HEBERT
(ILM FIRE RESCUE )

Ingredients

  • 1 CUP GUINNESS STOUT
  • 1 CUP SALTED BUTTER
  • 3/4 CUP UNSWEETENED COCOA
  • 2 CUPS ALL PURPOSE FLOUR
  • 2 CUPS SUGAR
  • 1 1/2 TSP BAKING SODA
  • 3/4 TSP SALT
  • 2 EGGS
  • 2/3 CUP SOUR CREAM
  • FOR THE FROSTING
  • 3OZ. PACKAGE CREAM CHEESE SOFTENED
  • 1 TBS BUTTER SOFTENED
  • 1 SHOT OF STRONG COFFEE
  • 2 CUPS SIFTED CONFECTIONERS' SUGAR

Method

Step 1

PREHEAT OVEN TO 350 F. LINE 24 CUPCAKE CUPS WITH LINERS. BRING 1 CUP OF GUINNESS & 1 CUP BUTTER TO SIMMER IN LARGE, HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD COCOA POWDER AND WHISK UNTIL MIXTURE IS SMOOTH. COOL SLIGHTLY.

Step 2

WHISK FLOUR, SUGAR, BAKING SODA & 3/4 TSP SALT IN LARGE BOWL TO BLEND. ADD GUINNESS-CHOCOLATE MIXTURE TO EGG MIXTURE & BEAT JUST TO COMBINE. ADD FLOUR MIXTURE & BEAT BRIEFLY ON SLOW SPEED. USING RUBBER SPATULA, FOLD BATTER UNTIL COMPLETELY COMBINED. DIVIDE BATTER AMONG CUPCAKE LINERS, FILLING THEM 2/3 TO 3/4 OF THE WAY. BAKE CAKE UNTIL TESTER INSERTED INTO CENTER COMES OUT CLEAN, ABOUT 17 MINUTES. COOL CUPCAKES ON A RACK COMPLETELY

Step 3

COMBINE CREAM CHEESE, BUTTER & COFFEE IN SMALL MIXING BOWL. BEAT AT LOW SPEED UNTIL LIGHT. ADD MILK, IF NECESSARY, TO MAKE SPREADING EASIER.

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