Guinness Cupcake

Here is to St. Patrick’s Day, Sláinte!

Garnished with a little gold powder!

Original chocolate cake recipe from Tom Douglas, improved with Guinness by Adam Kapela

Guinness Chocolate Cupcakes

2C AP Flour

1/4C Unsweetened cocoa pow

1C+1T Sugar

1/2t Baking Powder

1/2t Baking Soda

1/2t Salt

2ea Large Eggs (room temp)

1/3C Dark Brown Sugar

1C Canola Oil

2.5oz Bittersweet Chocolate, Melted

.5C Buttermilk

.5C Guinness

2t Vanilla extract

  • Preheat oven to 350
  • Whisk together 2T of flour and cocoa powder for dusting pans
  • Combine remaining flour, cocoa powder, 1/2C Sugar, Baking powder, salt, and baking soda.
  • Beat the eggs, brown sugar, and remaining white sugar until thick, about 5 minutes.
  • Gradually add 1/2C of oil and beat for 3 minutes
  • Add chocolate, then remaining oil.
  • On low, beat in buttermilk, Guinness and vanilla
  • Mix dry by hand
  • DO NOT FORGET TO DRINK THE REST OF THE GUINNESS!
Portion and bake until a toothpick comes out dry.
Here is the recipe for Italian butter cream, I did not measure the Bailey’s so just add in a stream at the end until it tastes good.

Italian Butter cream

1.75# Sugar

10oz Water

12ea Egg Whites

1/4t Cream of Tartar

2.5# Butter, soft

AN Bailey’s

  • Combine sugar and water and cook to 235°F-240°F
  • While the sugar solution boils place egg whites and cream of tartar in a mixer.
  • Start mixing with a whisk when the sugar solution reaches 230°F
  • Whip the whites to stiff peaks, then stream the hot sugar down the side of the bowl, into the egg whites.
  • Whip until the bowl is cool to the touch.
  • Cube your butter and once the sugar and egg solution is cool and butter in cubes, one at a time. Do not add more butter until the cube you put in has been incorporated.
  • Once all of the butter is added stream in the Baileys.

It was awful...

4 comments

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