This non-cupcake streak ended when I found a recipe for Guinness cupcakes (on a wonderful website by the way, go check out mybakingaddiction.com). They sounded so appealing, I simply had to make them.
And how glorious they were, not at all as time-consuming as I thought. The cacao combined with the burnt barley flavour of the Guinness, and topped of with a salty, yet sweet vanilla frosting.. simply divine. I added some 80% cacao 'hagelslag' (chocolate sprinkles. Or chocolate jimmies?) on top of the frosting, but next time I'm making them, I want to try sprinkling it with maple-candied bacon bits. I think that could make it even more delicious!
Anyway, besides the fact that cupcakes in general are delicious, they look very festive as well. So, when I was planning my birthday, I knew that cupcakes had to be a part of the food choices. And because they can be quite filling, I decided to go with mini-cupcakes (they look really cute, too).
It really perks up the table! |
This recipe makes approximately 24 normal sized cupcakes, and about 60- 80 mini-cupcakes, depending on how miniature you make them.
For the Cupcakes
350 mL (12 oz) Guinness Stout125 mL (1/2 cup) milk
125 mL (1/2 cup) vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
190 mL (3/4 cup) sour cream
90 gram (3/4 cup) unsweetened cocoa (for dutch people: just use van Droste or Blooker.)
450 gram (2 cups) caster sugar sugar
310 gram (2 1/2 cups) all-purpose flour, sifted
1 1/2 teaspoons baking soda, sifted
For the Cupcakes
1. Preheat the oven to 180 °C (350°F).2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
4. Butter 24 muffin tins, or 60 mini-cupcake liners, and divide the batter among the muffin tins. I discovered that the best way to do this with the mini-cupcake liners, is to pour the batter (since it is quite fluid) into a a plastic freezer bag (or a ziplock bag, whatever you have laying around), cut off one of the corner tips and slowly pour the batter (about 2/3 of the cup).
5. Bake 25 minutes for the normal sized cupcakes, and 15 minutes for the miniature ones, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
For the Vanilla Bean Buttercream
110 gram (1 stick) salted butter – room temperature
110 gram (1 stick) unsalted butter – room temperature
1 tablespoon Clear Vanilla extract
220 gram (1 1/2 pounds) confectioner’s sugar (powdered sugar, 10x)
4 tablespoons very cold milk
1. Cream the butter in the bowl of an electric or stand mixer. 110 gram (1 stick) unsalted butter – room temperature
4 tablespoons very cold milk
2. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition.
3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
Almost too cute to eat. Almost.. *munch* |
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