I made these a few weeks back for a friend's birthday. Now, I don't really do alcohol (just not my thing), so I had to depend on the opinions of my boyfriend and friends- and I'm pretty sure you can't fake that kind of enthusiasm, haha. So these are super easy to make, despite having a few extra looking steps, and got rave reviews about how good they were- so go ahead, give them a shot! Let me show you how...
|Your (a little large than usual but still mostly simple) arsenal.|
|Melt your butter, add Guinness, cocoa, and coffee.|
|Here's your butter-Guiness mixture on the left, and the egg and sour cream on the right (I only made a half batch).|
|After beating together the egg and sour cream, mix it all together well. This is when you can add your vanilla as well.|
|Then add in your dry ingredients...|
|And mix until just incorporated.|
|Fill greased cupcake tins/liners about 2/3 of the way full.|
|For some beautiful cupcakes like this!|
|And I didn't think I needed to show all the pictures from just another variation on a classic confectioner's sugar icing, so on the right is your Irish Cream Icing, and on the left your cupcakes.|
[I only made a half batch, so that's what's in the pictures- a half batch made about 12 cupcakes exactly, and a half batch of the icing made enough to have extra if you're more of a medium-amount-of-icing person, and plenty if you're a I-like-a-ton-of-icing person :)]
Guinness Irish Cream Cake
-1 cup Guinness
-1 cup (2 sticks) butter
-3/4 cup cocoa
-1 tablespoon instant coffee
-2/3 cup sour cream
-1 teaspoon vanilla
-2 cups flour
-2 cups sugar
-1 1/2 teaspoon baking soda
-1/2 teaspoon salt
Irish Cream Icing
-1/2 cup (1 stick) butter, softened
-3-4 cups confectioner’s sugar
-1 teaspoon vanilla
-3-4 tablespoons Irish Cream (like Bailey’s)
Melt butter on the stove, add Guinness, cocoa, and coffee. Remove from heat, let cool slightly.
Beat eggs and sour cream in a large bowl.
Slowly temper the butter mixture into the eggs and sour cream, mix well.
Add dry ingredients, and mix just until incorporated.
Fill greased cupcake tin/liners about 2/3 of the way full.
Bake for 16-19 minutes, until a tester comes out clean.
Beat butter and confectioners sugar together. Add vanilla, beat well.
Add Irish Cream until you reach a spreadable consistency.
Ice your cupcakes once cool, enjoy!
|And here are the finished cupcakes!|