Description
Makes 12 Cupcakes
Ingredients
Units
Scale
For the Cupcakes –
- 125ml Guinness
- 125g Unsalted Butter
- 38g Cocoa Powder
- 200g Caster Sugar
- 70ml Sour Cream or Greek Yogurt
- 1 Large Free Range Egg
- 1/2tbsp Vanilla Extract
- 138g Plain Flour
- 1 1/4 tsp Bicarbonate of Soda
For the Frosting –
- 75g Unsalted Butter, softened
- 3 tbsp Baileys Liqueur
- 175g Icing Sugar
For Decorating –
- Shamrock Sprinkles
Instructions
- Oven to 180°C , prepare cupcake tins with green cupcake cases. Pour the Guinness into a large wide saucepan, add the butter and heat until the butter’s melted, take off the heat and whisk in the cocoa and sugar to the melted butter mixture.
- Beat the sour cream with the eggs and vanilla and then pour into the cooled buttery, beery pan finally fold in the flour and bicarb to the beer mixture until combined.
- Pour the cake batter into the cupcake cases, using an ice cream scoop, fill two-thirds full and bake for 35- 45 minutes. Leave to cool completely in the tin on a cooling rack, as it is quite a moist cupcakes.
- When the cupcakes are cool and get ready to decorate the top.
- Make the frosting. In a bowl, beat the butter until soft, and whisk in the icing sugar. It will be crumbly and dry, then add the Baileys and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag with a star nozzle until decorating.
- Topping each cake with a frosting swirl, sprinkle over with shamrock sprinkles. Enjoy with a glass of Baileys or Guinness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cupcakes
- Method: Bake
- Cuisine: Irish