Here is how you make my strange but delicious ‘Guinness Cupcakes with Chocolate and Cream Cheese Icing’;
Ingredients for the Cakes;
- 225g Caster Sugar
- 175g Plain Flour
- 75g Cocoa Powder (I like to use over 70% Cocoa Solids)
- 3 Free Range Organic Eggs
- 2 tsp Baking Powder
- 225g Cooked Beetroot (NOT pickled)
- 100ml Corn Oil
- 100ml Guinness or Irish Stout
- Pinch of Salt
Ingredients for the Chocolate Cream Cheese Icing;
- 25g Unsalted Butter (at room temperature)
- 125g Cream Cheese (I like to use Philadelphia)
- 500g Icing Sugar
- 60g Melted Chocolate (I prefer to use over 75% cocoa solids)
- Set your oven to 180C and line a cupcake baking tray with paper cupcake liners.
- In a clean, dry bowl add your butter and beat continuously for 5 minutes until the colour changes from a yellow colour to a pale cream colour.
- Once the colour change occurs, add your caster sugar, corn oil and eggs one at a time, ensuring that each egg has been incorporated before the next addition of egg.
- In a food processor, blitz your beetroot until it becomes a smooth paste. Add your beetroot paste to your wet egg mixture, along with the Guinness and mix again.
- Now, in a separate bowl, add your flour, pinch of salt, cocoa powder and baking powder, stir with a spoon.
- Now, add your dry ingredients to your wet ingredients 1/3 at a time, ensuring that each 1/3 has been well mixed together.
- Now, pour your cupcake batter into your paper cupcake liners until they are 2/3 full, this will leave enough space of the cupcakes to rise in the oven without any overspill during the cupcake baking process.
- Place your cupcakes in the oven to bake for 20 minutes, until the cupcakes spring back to the touch, or you can insert a skewer into the centre of the cupcakes and be able to remove it without any batter on it.
- Once your cupcakes are ready, remove them from the oven and leave to stand in their baking tray for 5 minutes.
- Once the 5 minutes is up, remove the cupcakes from the baking tin and leave to stand on a wire cooling rack until the cupcakes are completely cold and ready to be iced.
- Now, in a clean, dry bowl add your butter and beat continuously for 5 minutes until the colour change occurs.
- Once the butter turns from a yellow colour to a pale cream colour, add your cream cheese and beat until well incorporated.
- Now, add in your icing sugar 1 tablespoon at a time. It is important NOT to rush this step as your icing sugar will end up all over your kitchen as opposed to in your chocolate, cream cheese icing.
- Once all your icing sugar has been added, add in your melted chocolate at room temperature and mix until all of the ingredients are completely combined.
- Now, pipe your chocolate, cream cheese icing onto your Guinness cupcakes. I have used a hydrangea piping nozzle which creates a beautiful flower effect, but you can choose which ever piping technique you would like.
Serve with a pint and Guinness and you will be singing all the way home!
Hope you have enjoyed the recipe, so please share!!