In the kitchen: Guinness cupcakes

After what went down at Buzz and the great Guinness cupcake debacle, I had to post this recipe which I found in the archives of the blog Cupcakes Take the Cake.

Had to.

I love Buzz and Rustico, but I’m also a giant fan of trying things at home (besides which, $6 for one in a restaurant versus $6 for a dozen or more? The choice is obvious!), so:

Guinness Chocolate Cupcakes from Detroit Free Press

Makes: About 30
Preparation time: 20 minutes
Total time: 50 minutes (plus cooling and frosting time)

CUPCAKES
1/2 pound (2 sticks) unsalted butter
1 cup Guinness stout
2/3 cup dark cocoa powder, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream

CREAM CHEESE FROSTING
8 ounces reduced-fat cream cheese
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners’ sugar, sifted
2 tablespoons milk
1 teaspoon vanilla
Green food coloring, optional
Green sprinkles, optional

Preheat the oven to 350 degrees. Lightly grease 24 to 30 muffin cups or line them with paper liners.

In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool.

In a large bowl, sift together the salt, flour, sugar and baking soda.

Add the Guinness-cocoa mixture and beat for 1 minute on medium speed.

Add the eggs and sour cream and beat for 2 minutes on medium speed.

Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

While the cupcakes are baking, make the frosting. In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, milk and vanilla.

Leave as is or tint it with green food coloring for a festive look.

Remove the cupcakes from the oven and let them cool for 5 minutes in the muffin tin.

Then remove the muffins onto a wire rack to cool completely. Frost the cupcakes as desired. Sprinkle with green sprinkles or sugar.

Cake recipe from executive chef Mary Brady of Diamond Jim Brady’s Bistro, Novi Town Center, and frosting from and tested by Susan Selasky for the Free Press Test Kitchen. 231 calories (47% from fat), 12 grams fat (8 grams sat. fat), 30 grams carbohydrates, 3 grams protein, 130 mg sodium, 47 mg cholesterol, 18 mg calcium, 1 gram fiber.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s