GUINNESS CUPCAKES
Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted.
Provided by Jillsybean
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- For the cake:.
- Preheat the oven to 170 degrees celsius (325 Farenheit).
- In a pan, on the hob on a low heat, melt butter and Guinness together.
- Keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
- Beat the sour cream with the egg and the vanilla. This will look like you've scrambled the egg, don't be concerned.
- Stir sour cream and egg mixture into the pan.
- 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.
- 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.
- 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.
- 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.
- Cool on a wire rack.
- For the icing:.
- 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.
- Add the cream cheese and stir in all the sugar/butter mix.
- Beat until stiff.
- 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.
GUINNESS® CUPCAKES WITH GUINNESS® FROSTING
A friend of mine suggested that I try Guinness® cupcakes as my next baking adventure, and they came out amazing.
Provided by Rebecca Lamb
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
- Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
- Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.
Nutrition Facts : Calories 298 calories, Carbohydrate 43 g, Cholesterol 42.3 mg, Fat 13 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 136.3 mg, Sugar 29.9 g
CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING
Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!
Provided by Cara
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 66
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
- Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
- Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g
GUINESS- GINGER CUPCAKES
Make and share this Guiness- Ginger Cupcakes recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Make the cupcakes:
- Preheat the oven to 350°F Line a standard 12-cup muffin tin with cupcake liners.
- To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.
- Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don't overmix. Gently stir in the minced candied ginger.
- Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
- Make the frosting:
- In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.
- Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don't have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.
Nutrition Facts : Calories 334.6, Fat 14, SaturatedFat 3.9, Cholesterol 45.5, Sodium 185.2, Carbohydrate 50.5, Fiber 0.5, Sugar 35.9, Protein 2.6
GUINNESS-GINGERBREAD CUPCAKES
I made a fool of myself when I met Claudia Fleming, who was for many years a noted pastry chef in New York City. But I couldn't help myself-I flipped out whenever I tasted her desserts. Her multiflavored combinations managed to perfectly balance familiar, everyday ingredients with sophisticated presentations. Every time I ran into her, I'd gush about how wonderful her desserts were as I watched her slowly backing away from this clearly unbalanced fan. I was always intrigued by her combination of gingerbread with rich, malty stout and was inspired to create a cupcake using the same blend of flavors. I add a bright-tasting lime frosting which complements the spicy cake. If you make these, you're likely to have a few deranged fans, too. Consider yourself warned.
Yield makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking sodauntil dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.
- Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don't overmix. Gently stir in the minced candied ginger.
- Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
- To make the frosting, in a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the powdered sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining powdered sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.
- Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don't have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.
- The cupcakes can be stored in an airtight container for up to 4 days at room temperature.
- For kids, feel free to use apple cider in place of the stout.
GUINNESS CUPCAKES WITH BAILEY'S FROSTING
The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 24-30 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
- In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
- Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
- Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
- Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
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