Sunday, March 16, 2008

St. Patrick's Day Guinness Cupcakes

Ah, St. Patrick's Day... leprechauns, rainbows, pots of gold... and pints of Guinness. Awesome!
Even better: Guinness cupcakes shaped like the famous pint!

This is an amazing recipe from Nigella Lawson's Feast (full recipe here) that's deep, flavourful, moist and DELICIOUS. And that's not even including the frosting.

These cupcakes look cute shaped like regular cupcakes, but were so much cooler shaped like mini-pints using my ice-cream cone cupcake pan from Williams-Sonoma (Rayzor's brilliant suggestion).

The cupcakes that come out of that pan usually look like this, but by simply lining the molds with parchment paper, which prevents the ice-cream cone grooves from forming on the cakes, and then covering the tops with frothy cream cheese frosting, you get this:

I'll say it one more time for good measure.... AWESOME!!!

The ingredients for the batter:
The ingredients for the frosting:
The "beer glass" cupcakes baked and cooling in their molds:
See the parchment paper peeking out?:
The 'boring' cupcakes baked and cooling:
Frothy frosting:
Pour me another!:

Nigella's Guinness Cake
Batter:
1 cup Guinness
1 stick plus 2 two tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine (caster) sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2-1/2 tsp. baking soda
Frosting:
8 oz. cream cheese, at room temperature
1-1/4 cups icing sugar
1/2 cup heavy cream
Directions:
1. Preheat oven to 350F and butter two 12-mold muffin pans or spray with non-stick spray.
2. In a large, wide saucepan, add the Guinness and butter and heat until the butter is melted.
3. Whisk in the cocoa and sugar.
4. In a separate bowl, beat the sour cream with the eggs and vanilla and add to the beer mixture.
5. Finally, whish the flour and baking soda into the beer mixture.
6. Pour the cake batter into the cupcake molds and bake for 20 - 25 minutes. Leave to cool completely in the pan on a cooling rack.
7. While the cupcakes are cooling, make the frosting. In a separate bowl, lightly whip the cream cheese until smooth.
8. Add the icing sugar to the sugar and beat together.
9. Add the cream and beat again until soft peaks form.
10. Frost the top of each cupcake so it resembles the frothy top of a pint of Guinness.

5 comments:

Kat said...

Those are awesome!

How To Eat A Cupcake said...

Those are soooo neat!! What an awesome idea!

the2scoops said...

I'm placing a standing order for a dozen for next year! Brilliant

b is for brown said...

i love this! thank you for sharing.

Janis said...

Did you have a hard time keeping these standing up? They keep wanting to fall over. I'm wondering if they will do that when I make the cone ones too! :(