Well, it seems I’ve fallen out of deep hibernation into the oppressive heat of late spring. I apologize for the delayed postings - though I do have some great news! Leah and I have officially finished our masters programs and are now sporting two fine degrees each from Clark University! Well… perhaps that wasn’t particularly exciting news to you, but for us it means moving to Somerville with our close friend and trying to make it in this
terrifying challenging job market. While this means goodbye to the ease of college living, it also means hello to a disposable income! Err… after living costs and student loans, perhaps not quite so disposable.
To celebrate my first post in a while (read months), I decided I had to put forth something a little more flashy that would inspire a few ooohhs and aaahhhs. Thus, I present to you Guinness drunkcakes, I mean cupcakes.
The recipe came to me by strong recommendation of one of our loyal readers (you know who you are). It is a chocolate cupcake with Guinness, topped with a Bailey’s butter cream frosting. True bliss. The beauty of it is that not only do you get to impress friends and loved ones with the subtle tastes of Guinness and Bailey’s in a decadent chocolate pillow of goodness, but you also get to drink while you do it. There’s nothing to lose but your waist line, so what are you waiting for?
The recipe requires some unconventional ingredients so be prepared (idiotically, half way through step 1 I realized I was completely out of cocoa powder and had to run to the store). All in all it should also make approximately 24 cupcakes, though I apparently listened carefully in Sunday school and was able to perform a fish and loaves stunt and had enough to make at least 27. Be prepared to eat your way through the rest of the batter (I guess you could always just bake a few more, but who has ever resisted delicious chocolate batter from fear of salmonella? Not me!)
1 ½ Teaspoons baking soda
¾ Teaspoon salt
½ Cup neutral oil (sunflower, safflower, canola, etc.)
1 Cup butter
1 Cup Guinness
¾ Cup cocoa powder
2 Cups sugar
2/3 Cup sour cream
1 Teaspoon vanilla extract (or if you are improvising like me, Amaretto)
2 Tablespoons Bailey’s
3 Cups confectioner’s sugar
Heat ½ cup of butter (1 stick) in a skillet w/ the Guinness. Make sure the butter is well melted and the Guinness ends up non-carbonated. Remove from heat and add in the oil and cocoa powder once cooled a little.
Heat oven to 350F and put cupcake liners in your tin (or if you are like me and think having
those are too easy, grease and cocoa powder your tin).
Sift together (or just toss) the flour, salt and baking powder. Then, in a separate bowl, beat together the sour cream and eggs. Add in the vanilla extract/amaretto and
beat in the sugar.
Once the Guinness mixture has cooled till just warm, beat in. Mix in flour mixture until just combined.
Fill each spot ¾ full and bake for about 17 min, rotating once in the middle.
Beat together the last ½ cup (stick) of butter, which should be at room temperature, with the sugar and Bailey’s. Slather copious amounts onto each cupcake, then enjoy.
Follow up with more Guinness.