Dark Beer Cupcakes with Baileys Cream
Votes: 6
Time: 55 min.
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
It turns out that an alcoholic cocktail can be made not only in liquid form, but also as a dessert. Cupcakes made with Irish stout—a dark, strong beer—and topped with a buttercream topping made with the famous Irish Cream liqueur, turn out moist and soft on the inside. Guinness adds a slightly tart note.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Beer cake
- 1.5 cups Irish stout (preferably Guinness)
- 110 g butter
- 3/4 cup cocoa
- 2 cups brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 cups premium flour
- 2.5 tsp of baking soda
Cream with milk liqueur
- 450 g butter
- 4 tbsp Irish Cream milk liqueur (preferably Baileys)
- 4 cups powdered sugar
We recommend
Recipes with similar ingredients: premium flour, Guinness beer, Baileys liqueur, brown sugar, powdered sugar, eggs, sour cream, vanilla extract, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Line a muffin tin with 24 standard-sized paper liners.
- Pour the stout and butter into a medium saucepan and whisk over medium heat until the butter melts. Remove from heat. Sift the cocoa into a medium bowl and add the brown sugar. Slowly whisk into the stout and butter mixture.
In a small bowl, combine the sour cream, eggs, and vanilla extract, whisking lightly until smooth. Add this mixture to the saucepan and mix thoroughly (it may be lumpy). Sift the flour and baking soda into another small bowl and then add it to the saucepan, stirring one last time until the color is even. Fill the molds three-quarters full with the batter. - Bake for about 27 minutes, until the cupcakes spring back when pressed. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Pipe frosting onto cooled cupcakes using a cone tip. Dust with cocoa powder, if desired.
Irish Cream liqueur cream
Beat the butter in the bowl of a stand mixer until fluffy. Reduce the mixer speed to low and pour in the Irish liqueur in a steady stream. Gradually add the powdered sugar and continue beating until creamy.
Author of the recipe - Victoria Donnelly (England) - event planner
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