Mini Guinness Cupcakes

mini guinness cupcakes
November 10th, 2012
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My husband and his best friend are Guinness beer crazy, they adore the stuff! So when I heard about our best man’s surprise party, I volunteered to make the cake. It took me about half a second to figure out what I was going to do: Guinness cake with cream cheese frosting, drizzled with caramel. Oh man, just thinking about it again makes me salivate. I couldn’t attend the party since I had no sitter, however I was told that it was a big hit! It not only flatters my ego but makes me feel happy that I could make it up to him for not attending.

Mini Guinness Cupcakes

*Warning: this recipe makes a huge batch enough for three 8 inch cakes or a billion cupcakes, I needed big recipe because I wanted to make both a cake and some mini cupcakes for the party.

Guiness Cake Ingredients

  • 2 cups Guinness Beer
  • 1 pound (or 2 cups) butter
  • 1 1/2 cups cocoa powder
  • 4 cups all-purpose flour
  • 4 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 eggs
  • ¾ cup sour cream

Cream Cheese Frosting Ingredients

  • 10 oz. cream cheese, chilled
  • 6½ tbsp. unsalted butter, at room temperature
  • 3¼ cups icing sugar, sifted
  • 4 tsp. clear vanilla extract*
Caramel Drizzle

 

For the cake: 

  1. In a large saucepan, heat the Guinness and the butter. When the butter has melted, whisk in the cocoa powder until smooth and let cool to room temperature.
  2. Preheat the oven to 350°F. Line the cupcake trays with liners or grease, flour and line the cake pans with parchment paper.
  3. In a separate bowl, sift the flour, sugar, baking powder and salt. Whisk to combine and set aside.
  4. In a very large mixing bowl, beat the eggs and sour cream. Mix in the chocolate mixture and add the dry ingredients. Mix until homogeneous and pour into the cake pans or cupcake trays.
  5. Bake about 12-14 minutes for mini cupcakes or 35 minutes for 8 inch pans. The cake is baked when a toothpick/wooden skewer comes out clean when inserted in the center of the cake. Let cool in the pans for 10 minutes before turning the cakes out on a cooling rack. Wait for the cakes to have cooled completely before frosting.

For the frosting

  1. In a mixing bowl, beat the cream cheese and butter until light and fluffy. Slowly add in the sifted icing sugar until incorporated. Beat for another 2 minutes before blending in the vanilla.

*I use clear vanilla extract to keep the frosting from turning off-white.

 

 

 

 

 

Cake recipe from King Arthur Flour & Frosting from Annie’s Eats

 

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