What I should be doing instead of this: Studying up on chest tubes and preparing for my simulation class tomorrow
Now this recipe is one of my absolutely favorite chocolate cupcake recipes because the cupcakes stay so moist and chocolatey, they are delicious! And who couldn't love the delectable combination of Guinness and chocolate?! And since it was St.Patty's day, an excuse to drink excessively, why not make the famous irish car bomb in cupcake form? Here is the recipe kids! And it is fairly simple.
Chocolate Guinness Cupcakes
(Recipe from S.F Food Wars)
Yield: about 18
1 cup Guinness
1 cup unsalted butter (cut in to chunks)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs (room temp)
2/3 cup sour cream (room temp)
Step 1
Preheat oven to 350 degrees! Whew, tough step ;)
Step 2
Put butter chunks (what a lovely word...) and Guinness in a saucepan over medium heat and bring it to a simmer.
Step 3
While the butter and Guinness are forming a beautiful concoction, whisk (or use a fork like me because I don't own a whisk) together the flour, sugar, baking soda and salt.
Step 4
The Guinness and butter should be simmering by now, so add that unsweetened cocoa powder! Whisk (or fork) until it becomes smooth. Put off to the side to cool, or so you won't be tempted to taste it (trust me, it tastes bad right now so don't do it!).
Step 5
Now if you're lucky like me and have a Kitchenaid mixer, this is the time to use that sucker! Mix the room temperature sour cream and eggs in the mixer until smooth. Now the Guinness-butter-chocolate mixture should be cooled down. It is essential that this mixture is cool because we don't want to dump it in to the mixing bowl with the eggs and end up cooking them, that would be terrible.
Step 6
Now this is the time to add the dry flour-sugar-baking soda-salt mixture to the chocolatey-Guinness-y goodness. Add slowly as to prevent a cloud of dry ingredients.
Step 7
Put paper liners in your cupcake tray and prepare for the pouring! Since this batter is more liquid, I recommend putting it in to a liquid measuring cup to help with the pouring. Unless you like to make a mess andlick up clean up the mess later. Fill the cupcake liners 3/4 full and put in to the oven for 15 minutes.
Now I'm picky with baking times because I'm used to using different ovens. I always put it in shorter than the recommended time and take a peeksy at my little cake buddies. If they are still jiggly, no good, keep it in the oven. If they are set with a little moist/wet spot in the center, perfect! I also do the toothpick (or fork if toothpick isn't around haha, this is college baking!) trick, stick the toothpick/fork in to the center of the cupcake and it should come out mostly (my preference) clean. You don't have to listen to my jibber jabber though and just do the 15 minutes, you should be good :)
Perfect! And it smells soooooooooo good in the house! This recipe made me about 18 cupcakes.
Now for the frosting. I normally go willy nilly on my frostings and kind of wing it. I don't follow very many frosting recipes because they are always wayyy too sweet. I am not a huge sweet frosting lover. I get headaches from that sweet stuff, ugh. Anways, on to the frosting! And sorry I didn't take any pictures of this... I got a little excited and forgot.
Bailey's Irish Cream Frosting
3 cups powdered sugar
3/4 cup unsalted butter room temp
3-5 tbsp Bailey's Irish Cream (or irish cream equivalent)
Green food dye (optional)
Step 1
Whip up the room temperature butter until it is light and fluffy. And easy way to get room temp butter is to put it in the microwave for 7 seconds, flip it, and then do another 7 seconds. It should be perfect. Or leave it out for about 30 minutes, but make sure it doesn't get too mushy especially during those warm summer months.
Step 2
Very slowly add the powdered sugar and alternate with the Bailey's every so often. Add sugar until desired sweetness and add Bailey's until desired booze/flavor levels. This give you the excuse to keep dipping your (hopefully clean) fingers in to the frosting to test!
Step 3
Once desired flavor is attained, now add some green food dye. I use the really concentrated stuff and I just added very little bit. For those who use the grocery store liquid kind, add a couple drops until desired greenness, but make sure not to add too much because it will leave a food coloring flavor (ew). There won't ever be a perfect dark green because the color of the frosting lightens it.
Step 4
FROST AWAY! I added my frosting to a piping bag with a star tip on it. If you want to pipe your frosting, you can always use a ziplock bag with the corner cut off. Or you can just use a knife to keep it simple! Here you can add sprinkles too if you want.
Now.... ENJOY!
I hope my first cupcaking-baking blog went well!
 |
| Wanna bite? |
Chocolate Guinness Cupcakes
(Recipe from S.F Food Wars)
Yield: about 18
1 cup Guinness
1 cup unsalted butter (cut in to chunks)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs (room temp)
2/3 cup sour cream (room temp)
Step 1
Preheat oven to 350 degrees! Whew, tough step ;)
Step 2
Put butter chunks (what a lovely word...) and Guinness in a saucepan over medium heat and bring it to a simmer.
Step 3
While the butter and Guinness are forming a beautiful concoction, whisk (or use a fork like me because I don't own a whisk) together the flour, sugar, baking soda and salt.
The Guinness and butter should be simmering by now, so add that unsweetened cocoa powder! Whisk (or fork) until it becomes smooth. Put off to the side to cool, or so you won't be tempted to taste it (trust me, it tastes bad right now so don't do it!).
Step 5
Now if you're lucky like me and have a Kitchenaid mixer, this is the time to use that sucker! Mix the room temperature sour cream and eggs in the mixer until smooth. Now the Guinness-butter-chocolate mixture should be cooled down. It is essential that this mixture is cool because we don't want to dump it in to the mixing bowl with the eggs and end up cooking them, that would be terrible.
Step 6
Now this is the time to add the dry flour-sugar-baking soda-salt mixture to the chocolatey-Guinness-y goodness. Add slowly as to prevent a cloud of dry ingredients.
 |
| Yum! By the way, I have a bowl-scraper spatula mixer piece that does wonders when baking. I never have to scrape the sides anymore! |
Put paper liners in your cupcake tray and prepare for the pouring! Since this batter is more liquid, I recommend putting it in to a liquid measuring cup to help with the pouring. Unless you like to make a mess and
Now for the frosting. I normally go willy nilly on my frostings and kind of wing it. I don't follow very many frosting recipes because they are always wayyy too sweet. I am not a huge sweet frosting lover. I get headaches from that sweet stuff, ugh. Anways, on to the frosting! And sorry I didn't take any pictures of this... I got a little excited and forgot.
Bailey's Irish Cream Frosting
3 cups powdered sugar
3/4 cup unsalted butter room temp
3-5 tbsp Bailey's Irish Cream (or irish cream equivalent)
Green food dye (optional)
Step 1
Whip up the room temperature butter until it is light and fluffy. And easy way to get room temp butter is to put it in the microwave for 7 seconds, flip it, and then do another 7 seconds. It should be perfect. Or leave it out for about 30 minutes, but make sure it doesn't get too mushy especially during those warm summer months.
Step 2
Very slowly add the powdered sugar and alternate with the Bailey's every so often. Add sugar until desired sweetness and add Bailey's until desired booze/flavor levels. This give you the excuse to keep dipping your (hopefully clean) fingers in to the frosting to test!
Step 3
Once desired flavor is attained, now add some green food dye. I use the really concentrated stuff and I just added very little bit. For those who use the grocery store liquid kind, add a couple drops until desired greenness, but make sure not to add too much because it will leave a food coloring flavor (ew). There won't ever be a perfect dark green because the color of the frosting lightens it.
Step 4
FROST AWAY! I added my frosting to a piping bag with a star tip on it. If you want to pipe your frosting, you can always use a ziplock bag with the corner cut off. Or you can just use a knife to keep it simple! Here you can add sprinkles too if you want.
Now.... ENJOY!
I hope my first cupcaking-baking blog went well!
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