Happy St. Patrick's Day

February 1, 2014

This recipe makes 24 cupcakes and they are ideal for any occasion, not just St Patrick’s Day.  The ones in the picture are fondant topped but I have also included an alternative topping.

 

 

 

Ingredients

250ml  Guinness

250g  Unsalted butter cut into pieces

75g  Cocoa [a good make is essential such as Barry Callebaut or Divine]

400g  Caster Sugar

142ml  Sour Cream

2  Large eggs

1 tbsp  Vanilla Extract

275g  Plain Flour

2.5 tsp  Bicarbonate of Soda

 

For the topping...

300g  Philadelphia Cream Cheese

150g  Icing Sugar

125ml  Double or Whipping Cream

 

Method

  1. Preheat the oven to Gas Mark 4/180 C/Fan Oven 160 C.

  2. Line two 12 hole muffin tins with cases.

  3. Start by pouring the Guinness into a large, wide saucepan and add the butter.

  4. Heat until the butter has melted.

  5. Whisk in the cocoa and sugar.

  6. Beat the sour cream with eggs and vanilla.

  7. Pour in the pan of brown, buttery beer.

  8. Finally, whisk in the flour and bicarbonate of soda.

  9. Pour the batter into the muffin cases ¾ way up the case and bake for approx. 18-20 minutes.

  10. Leave to cool in the tins for 20 minutes and then cool completely on a cooling rack.

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