Delicious cupcakes for a Happy Saint Patrick's Day.
Makes 12 cupcakes.
Ingredients
For the cupcakes:
1 stick (113g) unsalted butter, cut into peaces
125 ml stout, I recommend Guinness
1 cup (200g) light brown sugar
1 large egg
1/4 cup (60ml) milk
1 teaspoon (5ml) lemon juice
1 teaspoon (5ml) vanilla bean paste
1 cup (130g) all purpose flour
1/3 cup (40g) cocoa powder
1 teaspoon (8g) baking soda
1/4 teaspoon (1g) baking powder
For the frosting:
2 cups (250g) icing sugar, sifted
1 stick (113gr) unsalted butter, at room temperature
1/2 cup (115gr) cream cheese (Philadelphia)
Method
For the cupcakes:
Preheat the oven at 350ºF (180ºC). Position rack in the middle of the oven.
Put the paper liners in the cupcake pan.
Combine the lemon juice with milk, remove and leave rest for 5 minutes. You will see how milk looks like a yogurt. This is our homemade buttermilk.
In a saucepan, heat the butter and Guinness, whisking often, until the butter is melted. Remove from heat and allow to cool at room temperature
In a large bowl sift the flour, cocoa powder, baking powder and baking soda. Set aside.
Add the sugar and egg in the brown mixture and mix until combine. Add the homemade buttermilk, and vanilla bean paste, until incorporate. Add the flour mixture into wet ingredients until everything is combined.
When all the ingredients are combined, use a medium size scoop spoon to put the dough into the cupcake cups (the cupcake cups will be 2/3 of the capacity).
Put in the middle of the oven and bake for 20-22 minutes or until a toothpick
inserted in the center of the muffins comes out clean.
Cool in pan 15 minutes, then remove and transfer to a cooling rack until completely cooled
For the frosting:
Meanwhile, in a stand mixer, cream butter on medium speed, until very light and fluffy. On low speed, slowly mix in the icing sugar until incorporated and smooth. Add the cream and beat again until it makes a spreadable consistency.
Top each cupcake with a heap of frosting and chocolate sprinkles.
This recipe was inspired from Objetivo: Cupcake Perfecto
Enjoy!!
Makes 12 cupcakes.
Ingredients
For the cupcakes:
1 stick (113g) unsalted butter, cut into peaces
125 ml stout, I recommend Guinness
1 cup (200g) light brown sugar
1 large egg
1/4 cup (60ml) milk
1 teaspoon (5ml) lemon juice
1 teaspoon (5ml) vanilla bean paste
1 cup (130g) all purpose flour
1/3 cup (40g) cocoa powder
1 teaspoon (8g) baking soda
1/4 teaspoon (1g) baking powder
For the frosting:
2 cups (250g) icing sugar, sifted
1 stick (113gr) unsalted butter, at room temperature
1/2 cup (115gr) cream cheese (Philadelphia)
Method
For the cupcakes:
Preheat the oven at 350ºF (180ºC). Position rack in the middle of the oven.
Put the paper liners in the cupcake pan.
Combine the lemon juice with milk, remove and leave rest for 5 minutes. You will see how milk looks like a yogurt. This is our homemade buttermilk.
In a saucepan, heat the butter and Guinness, whisking often, until the butter is melted. Remove from heat and allow to cool at room temperature
In a large bowl sift the flour, cocoa powder, baking powder and baking soda. Set aside.
Add the sugar and egg in the brown mixture and mix until combine. Add the homemade buttermilk, and vanilla bean paste, until incorporate. Add the flour mixture into wet ingredients until everything is combined.
When all the ingredients are combined, use a medium size scoop spoon to put the dough into the cupcake cups (the cupcake cups will be 2/3 of the capacity).
Put in the middle of the oven and bake for 20-22 minutes or until a toothpick
inserted in the center of the muffins comes out clean.
Cool in pan 15 minutes, then remove and transfer to a cooling rack until completely cooled
For the frosting:
Meanwhile, in a stand mixer, cream butter on medium speed, until very light and fluffy. On low speed, slowly mix in the icing sugar until incorporated and smooth. Add the cream and beat again until it makes a spreadable consistency.
Top each cupcake with a heap of frosting and chocolate sprinkles.
Enjoy!!
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