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Monday, December 15, 2014

Guinness Irish Cream Cupcakes

Hey everyone!

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 eggs
-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!

Savor it!
love, rue

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