Eat me, I’m Irish! Guinness Beer Cupcakes

I’m a little bit Irish, a little bit rock, and roll.
Being from the east coast I tend to love St. Patrick’s Day. Everyone in Newfoundland is full of Irish spirit, beer, live music, and a good jig is a great way to spend the 17th. What’s not to love about spending time with your friends at a local pub with a few pints, and some fun Irish music?

I figured why not bring some of this Irish Spirt from the East Coast to Montreal?
With a delicious treat of Guinness Beer Cupcakes!

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Ingredients for Cupcakes:
1 cup of Guinness beer
1 cup of butter
⅔ cup of cocoa powder
1 ¾ cup of sugar
⅔ cup of sour cream
2 eggs
1 tbsp vanilla extract
2 cups of all-purpose flour
2 ½ tsp of baking soda

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Buttercream Icing:
4 cups of icing sugar
1 cup of salted butter
2-3 Tbs of milk or heavy cream
1-2 Tbs of vanilla extract

Baking Instructions

In a large bowl blend together flour, baking soda, cocoa powder and sugar. Once this is thoroughly mixed, create a well (hole)  in the middle of your mixture. In the well add your eggs and sour cream, combine ingredients with a large spoon.

Add your softened butter to the mixture, blend with either a handheld or standalone mixer. Once combined, you will have a thick almost dough like consistency. Slowly add your beer and blend until smooth. Once finished, your batter should be fluffy and light.

Fill your cupcake pans and place in the oven at 350 for 15-17 minutes.  Due to the consistency of your batter, these cupcakes tend not to form a large muffin top and stay flat. However, they are very moist and delicious.

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While your cupcakes are in the oven you can start your icing, make sure you use a clean bowl. Whip your softened butter, add your vanilla extract and slowly add your icing sugar. Adding too much icing sugar at once you will make a mess (I tend you use a bowl with a splash guard). Once your icing and butter in combine add your milk. Start with 2 tbsp and add more if necessary to reach the consistency you desire. If you are piping the icing you want it to be thicker consistency; if you plan to spread it on top of the cupcakes a thinner (more milk) icing works best.

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This cupcake recipe is truly magical and these cupcakes tend to disappear in an instant, just like a  Leprechaun.



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