Guinness Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 125 ml guinness stout (this works out to 1/2 bottle so you get to drink the rest, or make double the amount of cupcakes if )
• 75 g butter
• 100 g sour cream
• 60 g cocoa
• 1 medium sized egg
• 1/2 tablespoon vanilla extract
• 1 cup plain flour
• 300 g caster sugar (very fine caster sugar results in a denser cake in my experience)
• 1 1/4 teaspoons baking soda
• 300 g icing sugar
• 50 g butter
• 125 g cream cheese

Recipe

• 1 for the cake:.
• 2 preheat the oven to 170 degrees celsius (325 farenheit).
• 3 in a pan, on the hob on a low heat, melt butter and guinness together.
• 4 keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
• 5 beat the sour cream with the egg and the vanilla. this will look like you've scrambled the egg, don't be concerned.
• 6 stir sour cream and egg mixture into the pan.
• 7 combine baking soda and sifted flour in a separate bowl. it's important to do this because the baking soda is going to react with the wet ingredients.
• 8 stir in the flour/baking soda mix to the mix in the pan. you will get what looks like brownie mix. dark in colour, brilliant smelling.
• 9 pour this mix into cupcake cases in a cupcake tin. (for british people, this recipe makes what we would think of as muffin sized cakes, so use muffin cases and a muffin tin) aim to fill the cakes two/thirds of the case, but you'll probably go over.
• 10 put in the oven for approximately 25 minutes. they will go from not ready to ready very quickly, so be careful not to burn them.
• 11 cool on a wire rack.
• 12 for the icing:.
• 13 beat together the icing sugar and the butter. i use my hands for this, but a paddle mix would do just as well. the mix should look ever so slightly yellow in colour when you're done.
• 14 add the cream cheese and stir in all the sugar/butter mix.
• 15 beat until stiff.
• 16 this makes a very stiff icing and i pipe it onto the cupcakes, but if you use a warm spatula you should be able to get it moving enough to coat the cupcakes from that. the stiffer the icing is, the more like a little pint of guinness your cupcake will look.