Damn, she strikes again. I tried not to do it. I decided not to bake anything today, not to join in the drinking and debauchery in the local pubs. Alas, I failed.
I caved. I baked some wonderously delicious Chocolate Guinness Stout cupcakes, filled with red raspberry and topped with vanilla buttercreme – green, of course.
INGREDIENTS (recipe found on www.chow.com)
- 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
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
For the frosting:
- 2 sticks unsalted butter
- 1/3 cup 2% milk
- 1 pound confectioners’ sugar
- green frosting dye
INSTRUCTIONS
- Preheat the oven to 350°F.
- 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.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
- Line cupcake pans with cupcake cups (approx 24) and divide the batter among the cups.
- Bake 20 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
Make the frosting:
- Beat the butter in a bowl until light and fluffy. Gradually beat in the milk. Slowly mix in the confectioners’ sugar. Add the frosting dye.
- Top each cupcake with a heap of frosting .
They were so good that I ate 5. I am getting up 30 minutes early tomorrow and promise to torture myself 30 minutes longer at the gym just to make up for it. Man! I never eat more than 1/2 of any cupcake I bake! But they were SO good. So, so good.
Slainte,
Heather
