School bake sale? How about some beer cupcakes?
I know what you’re thinking: “Beer cupcakes? That’s crazy talk.” At least, that’s what the old man said to me when I told him I was buying Guinness for baking purposes. It isn’t really that crazy though, is it? After all, how many people use Coca Cola when baking ham? Or pour a little red wine into their tomato sauce? So when someone sent me a recipe for Guinness cupcakes, I had to admit I was intrigued.
First step, gathering the usual baking suspects, as well as some key “special guest appearances.” To make these tasty suckers you’re going to need:
A stick and a tablespoon of unsalted butter A bottle or can of Guinness (though I bet other non-hoppy dark stout beers would work well in a jiffy) 3/4 cup unsweetened cocoa 2 cups dark brown sugar 3/4 cup sour cream 2 eggs 1 tablespoon vanilla extract 2 cups flour 2 1/2 teaspoon baking soda 8 oz cream cheese 1 1/4 cups confectioners’ sugar 1/3 cup milk (optional) Muffin tin Bowls An oven
Also pictured, but not necessary: A bottle of tequila A Netflix movie
So, preheat the oven to 350. In a saucepan melt the butter (cutting the stick into chunks works best).
Add a cup of Guinness or your beer product of choice. Side note: Beer and butter smell pretty strange together, though not entirely unpleasant.
Next, turn off the heat and add the cocoa and brown sugar. You can use a whisk to mix things together. I’m not that fancy, so I just used a fork. Things will start smelling really good at this point; and this is the pan you will probably want to set aside later for the kids (or neighborhood stoner) to lick.
Meanwhile, back at the countertop, whisk (or fork) the sour cream, eggs, and vanilla together. Make sure you mix it until it’s smooth.
Dump the cocoa and beer mixture into the sour cream mix. You might want to lick this bowl too, but try to avoid it because of the raw eggs.
Sift in the flour and baking soda. I don’t have a fancy-schmancy Martha Stewart sifter, so I use a colander. Works pretty well! You’ll want to stir things until there are no clumps.
Pour the batter into the muffin tins and bake for about 25 minutes, or until you can stick a knife in an have things come out clean. Side note: The knife trick only works with baking, not with people.
Now let’s make the frosting. I only have one mixing bowl, so I decided to use a pot. Also, the instructions required a mixer, which I also don’t have. No problem though. Since I have a gas stove, the pot, which had been sitting on stove, had warmed, and when I added my block of cream cheese and busted out my trusty fork, the warmth of the pot made whipping without a robotic arm much easier.
After whipping the cream cheese and confectioner’s sugar together, the instructions stated that I should add some milk. I decided that I should live on the edge a little, so I substituted Guinness for milk. It gave the icing a faint stout flavor, but wasn’t overwhelming. You can also make the icing thinner or thicker by playing with the amount of milk/beer you use. Ice those bad boys up after letting the cupcakes cool for ten minutes or so.
And here’s the final product. The Guinness isn’t really detectable except for the slight flavoring of the icing. So, if you were expecting a really thick pub cake, you might be disappointed. However, if you love super rich, moist cupcakes, then this is the recipe for you.
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