Thursday, February 12, 2009

Recipe Rursday: Guiness Cupcakes

Last weekend, I made a ridiculous number of Guinness cupcakes--and yes, I think the Guinness really adds something. These aren't super sweet cupcakes, which is my preference for desserts. I've included the cream cheese icing details, though I used store-bought. Next time, I'll cut the recipe in half, since this makes 24 cupcakes. Luckily I had two trays!Chocolate Guinness Cupcakes, published by CHOW (makes 24)
  • 1 (12-ounce) bottle Guinness stout
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa, plus more for garnish
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda

[ For the frosting: 1 (8-ounce) package cream cheese, softened;1/3 C. heavy cream; 1 lbs. confectioners’ sugar;Cocoa powder, for dusting]

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
  3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
  4. Butter 24 muffin tins and divide the batter among the muffin tins.
  5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
[To Make the frosting: Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners’ sugar. Top each cupcake with a heap of frosting and dust with cocoa.]
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