Guinness Cupcakes with Bailey’s Icing
Guinness adds deep flavour and decadence to chocolate sponge, resulting in a texture that is oh-so-moist and utterly satisfying. Get the perfect head on these Guinness cupcakes with our baileys icing and you’ve got the ideal St Patricks day treat. Sláinte!
Ingredients (Makes 12):
For the cupcakes
- 125ml guinness or similar stout
- 125g unsalted butter
- 4 tbsp cocoa powder
- 1 tsp instant coffee powder
- 200g golden caster sugar
- 1 large egg
- 74ml double cream
- 1 tsp lemon juice or white wine vinegar
- 1 tsp vanilla extract
- 140g plain flour
- 1 ¼ tsp bicarbonate of soda
For the icing
- 170g room temperature unsalted butter
- 80g cream cheese
- 250g icing sugar
- 2 tbsp Baileys
- Green sprinkles or edible glitter to decorate
First let’s make the cakes:
Step 1: Preheat the oven to gas mark 4/180C/160C Fan and line a 12 hole cupcake tray with paper liners – feeling festive why not use green ones! Add your lemon or vinegar to the cream and set to one side to curdle slightly.
Step 2: Add the guinness and butter to a saucepan and heat over a low heat until the butter has just melted. Whisk the cocoa, coffee and sugar into the butter and guinness mixture. Add the egg, vanilla and cream and whisk until smooth,
Step 3: Add the flour and baking powder and mix together until incorporated then divide the batter between the cupcake cases. Cook in the middle of the oven for 25 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool on a wire rack to room temperature.
Whilst the cupcakes are in the oven let’s make the Bailey’s icing
Step 4: Add the butter to a stand mixer fitted with a paddle attachment and beat on medium for 2-3 minutes until light and fluffy. Add the cream cheese and beat until it’s combined. Scrape off the paddle attachment and replace with the whisk attachment. Add the icing sugar and beat to combine – Gousto tip: carefully hold a clean teatowel over the stand mixer and bowl to stop icing sugar clouds from covering your kitchen.
Step 5: Add the Bailey’s and vanilla extract and beat until the icing is smooth. Dollop a spoonful on each cupcake and swirl with the back of a knife to cover the top. Sprinkle with edible glitter if using and serve.