School bake sale? How about some beer cupcakes?

Categories: Recipes
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I know what you’re thinking: “Beer cupcakes? That’s crazy talk.” At least, that’s what the old man said to me when I told him I was buying Guinness for baking purposes. It isn’t really that crazy though, is it? After all, how many people use Coca Cola when baking ham? Or pour a little red wine into their tomato sauce? So when someone sent me a recipe for Guinness cupcakes, I had to admit I was intrigued.

First step, gathering the usual baking suspects, as well as some key “special guest appearances.” To make these tasty suckers you’re going to need:

A stick and a tablespoon of unsalted butter
A bottle or can of Guinness (though I bet other non-hoppy dark stout beers would work well in a jiffy)
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoon baking soda
8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk (optional)
Muffin tin
Bowls
An oven

Also pictured, but not necessary:
A bottle of tequila
A Netflix movie

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So, preheat the oven to 350. In a saucepan melt the butter (cutting the stick into chunks works best).

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Add a cup of Guinness or your beer product of choice. Side note: Beer and butter smell pretty strange together, though not entirely unpleasant.

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Next, turn off the heat and add the cocoa and brown sugar. You can use a whisk to mix things together. I’m not that fancy, so I just used a fork. Things will start smelling really good at this point; and this is the pan you will probably want to set aside later for the kids (or neighborhood stoner) to lick.

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Meanwhile, back at the countertop, whisk (or fork) the sour cream, eggs, and vanilla together. Make sure you mix it until it’s smooth.

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Dump the cocoa and beer mixture into the sour cream mix. You might want to lick this bowl too, but try to avoid it because of the raw eggs.

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Sift in the flour and baking soda. I don’t have a fancy-schmancy Martha Stewart sifter, so I use a colander. Works pretty well! You’ll want to stir things until there are no clumps.

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Pour the batter into the muffin tins and bake for about 25 minutes, or until you can stick a knife in an have things come out clean. Side note: The knife trick only works with baking, not with people.

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Now let’s make the frosting. I only have one mixing bowl, so I decided to use a pot. Also, the instructions required a mixer, which I also don’t have. No problem though. Since I have a gas stove, the pot, which had been sitting on stove, had warmed, and when I added my block of cream cheese and busted out my trusty fork, the warmth of the pot made whipping without a robotic arm much easier.

After whipping the cream cheese and confectioner’s sugar together, the instructions stated that I should add some milk. I decided that I should live on the edge a little, so I substituted Guinness for milk. It gave the icing a faint stout flavor, but wasn’t overwhelming. You can also make the icing thinner or thicker by playing with the amount of milk/beer you use. Ice those bad boys up after letting the cupcakes cool for ten minutes or so.

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And here’s the final product. The Guinness isn’t really detectable except for the slight flavoring of the icing. So, if you were expecting a really thick pub cake, you might be disappointed. However, if you love super rich, moist cupcakes, then this is the recipe for you.

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