GUINNESS BEER AND COCOA CUPCAKES: SAINT PATRICK’S RECIPE

Saint Patrick’s Day is so close and this year, at last, I've prepared a recipe.

I made these beer and cocoa cupcakes, that they’re not only gorgeous, but delicious.

And if you prefer a quicker version, you've got the bundt cake, that I posted a while ago.

Ingredients (12 cupcakes):
Cake:
2 eggs M
145 g flour (5.1 oz.)
130 g sugar (4.6 oz.)
110 g butter (3.9 oz.)
85 ml Guinness beer
50 ml cream
35 g cocoa powder (1.2 oz.)
1 teaspoon of baking soda
Pinch of salt

Buttercream:
60 g of butter at room temperature
125 g of icing sugar
½ teaspoon of vanilla extract
Optional: green food coloring

Mix the flour, the cocoa, the baking soda and the salt, sift and reserve.

Pour the beer into a pot and heat it up until all the alcohol evaporates, then let it cool down. This step is very important, so it doesn’t ruin the final result.

Preheat the oven at 175ºC (347ºF) and put the baking liners in the mold.

Mix the butter with the sugar until it is very creamy.
Add the eggs, one by one until the get integrated.
Add the cream and mix.
Then add half of the dry ingredients and mix.
Pour the beer, mix and finally add the rest of dry ingredients.

Distribute the batter into the paper liners and bake them for 25-30 minutes, until a tooth stick comes out clean.

Meanwhile, prepare the buttercream.

Put in the bowl the butter and the icing sugar cover it and beat at high speed. When it gets homogeneous, add the vanilla and the coloring.

Let it cool down for 5 minutes in the mold and then put the cupcakes on a rack.

Finally, when they are have cooled down, decorate with the buttercream.

Have a nice Saint Patrick’s Day and don’t drink too much beer!