1/2 c Guinness
125 g Butter
3 tb Soft brown sugar
1/2 c Cocoa powder
1 c Flour
3/4 c Sugar
1 ts Bicarbonate soda
1/4 ts Salt
1 lg Egg
1/3 c Sour cream
MMMMM---------------------CREAM CHEESE ICING--------------------------
125 g Cream cheese; room temp
65 g Butter
500 g Icing sugar
1 ts Vanilla bean paste
Set oven @ 360°F/182°C.
Place Guinness, butter, and brown sugar in a small
saucepan. Place over medium heat and simmer until
Add cocoa powder, and whisk until mixture is smooth.
Remove from the stove and set aside.
Mix flour, sugar, bicarb soda, and salt, in a bowl.
In a separate bowl mix sour cream and egg.
Add the cocoa mixture to the sour cream and egg and beat
Add flour mixture and beat briefly.
Pour equally into a lined cupcake pan.
Place cupcakes in oven, and bake for 20 minutes, or
until skewer comes out clean.
CREAM CHEESE ICING: Okay, so now those lovelies are
baking away in the oven. While you're waiting, get
together your ingredients for your cream cheese icing,
and mix, mix, mix (with a wooden spoon).
Once combined, whip with an electric mixer until icing
is nice and fluffy.
Once your cupcakes have finished cooking, place them
on a wire rack to cool down. When cool, use a large
circular piping tip (I recomend a Wilton 1A tip) to
pipe the icing on. Hold the piping bag in a vertical
position in the centre of the cupcake. Squeeze until you
have the desired amount of frosting, and stop squeezing
before you pull the bag away.
Cupcakes can be topped with cupcake toppers, chocolate
pops, or decorations of your choice.