Guinness Cupcakes
7 Reviews
About our Guinness cupcakes recipe
The black stuff, Irish Champagne, a pint of Plain; whatever you call Guinness you can't deny this is one iconic drink. If you are a fan, or baking for someone who love this drink then this is the bake for you. These sweet Guinness infused chocolate cupcakes are topped with a smooth and light Bailey buttercream to give the real Irish experience. These cupcakes make the perfect Father's Day gift or party treat for St Patricks Day celebrations.
Ingredients
For the Cupcake
- 250mlGuinness
- 250gUnsalted butter (softened)
- 400gBillington's Unrefined Golden Caster Sugar
- 2Large free range egg(s)
- 1 tspNielsen-Massey Vanilla Extract
- 140mlButtermilk
- 280gAllinson's Plain White Flour
- 2 tspBicarbonate of soda
- 1/2 tspBaking powder
- 3 tbspCocoa powder
For the Buttercream
- 150gButter (unsalted) (softened)
- 300gSilver Spoon Icing Sugar
- 3 tbspBailey's (irish cream liquer)
Method
Step 1
Preheat the oven to 170°C (150°C fan, gas mark 3), and line a cupcake tin with 12 cupcake cases.
Step 2
Pour the Guinness into a saucepan and add the butter, heat gently and stir until the butter has melted. Remove from the heat and add the cocoa powder and sugar stirring until well mixed.
Ingredients for this step
- 250mlGuinness
- 250gUnsalted butter (softened)
- 3 tbspCocoa powder
- 400gBillington's Unrefined Golden Caster Sugar
Step 3
In another bowl mix together the eggs, vanilla extract and buttermilk then add this to the mixture in the saucepan.
Ingredients for this step
- 2Large free range egg(s)
- 1 tspNielsen-Massey Vanilla Extract
- 140mlButtermilk
Step 4
Sift together the flour, bicarbonate of soda and baking powder into a large bowl and pour in the contents of the pan then using a freestanding or hand held mixer, mix until the ingredients are all well combined.
Ingredients for this step
- 280gAllinson's Plain White Flour
- 2 tspBicarbonate of soda
- 1/2 tspBaking powder
Step 5
Spoon the mixture into the cupcake cases until they are about 2/3 full, then bake in the oven for 25 minutes or until a skewer comes out clean.
Step 6
Leave the cakes on a cooling wire to cool completely.
Step 7
To make the buttercream mix together the butter and icing sugar until there are no lumps, then add the Bailey's and mix until light and fluffy. The longer that you beat the buttercream for the lighter in texture it will become.
Ingredients for this step
- 150gButter (unsalted) (softened)
- 300gSilver Spoon Icing Sugar
- 3 tbspBailey's (irish cream liquer)
Step 8
Spoon the buttercream into a piping bag fitted with a star nozzle and pipe onto each cupcake.