Sunday, March 20, 2011

Stout Cupcakes

St. Patrick's Day is one of those holidays where I always have great plans for making fun yummy treats and then never get around to doing anything.  This year I had plans for Irish Soda bread and shamrock sugar cookies, both easy yet I never got around to making them.  Part of the reason I didn't get to them was I became distracted by these Stout cupcakes with Bailey's Buttercream.  I remember seeing the recipe last year and wanted to make them, but never got around to it, so this year I put everything else aside and decided to focus on the adult desserts and let the kids fend for themselves.  And oh it was such a good decision.
I have made the Bailey's buttercream before and it is just mouthwatering.  I could eat a bowl of it by myself, in fact it is a pretty good snack when slathered on a graham cracker.
I hadn't done the cupcakes before, but am glad I gave them a try, they will definitely be added to the collection.  I did have a little problem when mixing the liquid ingredients together, I didn't bring the beer up to room temperature before adding it to the melted butter which caused the butter to solidify in weird clumps.  I poured the beer butter mixture through a sieve and remelted the butter, but it was still clumpy and the cupcakes had small hard pieces.  Which while not awful definitely messed up the texture.
This recipe makes a lot of cupcakes, I made two dozen large ones and another two and half dozen small ones.  When I make them again I will do even more small ones.  The ratio of buttercream to cake was perfect.  In fact I think I will add them to my mini dessert options.



Courtesy of Jami Schmidt and 
 
3/4 cup of unsweetened coca plus more for dusting at the end
2 cups sugar
2 cups AP Flour
1 tsp Baking soda
Pinch of fine salt
1 bottle of Guinness (room temperature)
1 stick melted butter (cooled slightly)
1 tbs Pure vanilla extract
3 large eggs
3/4 cups sour cream

Preheat to 350
Mix together dry ingredients in one bowl
In another mixing bowl combine stout, melted butter, and vanilla. Beat in eggs, one at a time. Mix in sour cream until combined and smooth. Gradually add in the dry.

 Fill the cupcake liners 3/4 full. Bake for 15-20 minutes, rotating half way through  

Bailey's Irish Cream Frosting
Courtesy Martha Stewart
3 sticks unsalted, room temp butter
4 C. powdered sugar
3 Tablespoons Bailey's Irish Cream liqueur
1/2 tsp. pure vanilla extract

Cream butter until smooth.  Slowly add in powdered sugar, scraping down the sides as needed.  Add Bailey's and vanilla and beat until combined and smooth.