More cupcakes
One East Delaware Place
Chicago
(312) 951-0001
www.morecupcakes.com
More's Chocolate Guinness Cupcakes
Makes 12 cupcakes
Ingredients:
7/8 cup cake flour
1 Tbs baking soda
1/2 tsp salt
10 1/2 tsps cocoa powder
1/2 cup Guinness Beer reduction*
1/2 cup buttermilk
2 Tbs vanilla
2 eggs
1/2 cup butter
7/8 cup light brown sugar
7/8 cup sugar
*To make Guinness reduction, simmer beer over heat until reduced by half
Directions:
Preheat oven to 350 degrees. Line cupcake tin with paper liners. Sift the flour, baking soda and salt together. In a separate bowl, mix the cocoa powder and warm beer reduction together and let cool. Beat eggs together in a separate bowl. In another bowl, mix buttermilk and vanilla. Cream the butter in a mixer fitted with the paddle attachment, slowly add the brown sugar and sugar and mix until smooth. On medium speed, add eggs slowly. Make sure mixture is silky and not shiny. Fold in cocoa mixture. With a rubber spatula, stir in 1/4 of the flour mixture followed by 1/3 of buttermilk mixture. Repeat, ending with flour. Using an ice cream scoop fill liners 3/4 full. Bake approximately 17 minutes or until a toothpick inserted in the middle comes out clean.
Guinness Muscovado Buttercream
Ingredients:
3 cups butter
3/4 cup egg whites
1/2 cup muscovado sugar
1/3 cup water
7/8 cup sugar
1 1/2 cups Guinness reduction
Directions:
In a saucepan, combine sugar and water. Heat until the sugar dissolves and mixture reaches 121 celsius. While the sugar is boiling, whisk room temperature egg whites with the muscovado sugar and beat until medium peaks form. When the sugar syrup is at temperature, with the mixer on high, slowly pour the syrup in a steady stream into the egg whites and beat at high speed until the bottom of the bowl is cool. Switch to the paddle attachment and add the butter in small pieces, mixing until combined. Add Guinness reduction and mix until incorporated.
One East Delaware Place
Chicago
(312) 951-0001
www.morecupcakes.com
More's Chocolate Guinness Cupcakes
Makes 12 cupcakes
Ingredients:
7/8 cup cake flour
1 Tbs baking soda
1/2 tsp salt
10 1/2 tsps cocoa powder
1/2 cup Guinness Beer reduction*
1/2 cup buttermilk
2 Tbs vanilla
2 eggs
1/2 cup butter
7/8 cup light brown sugar
7/8 cup sugar
*To make Guinness reduction, simmer beer over heat until reduced by half
Directions:
Preheat oven to 350 degrees. Line cupcake tin with paper liners. Sift the flour, baking soda and salt together. In a separate bowl, mix the cocoa powder and warm beer reduction together and let cool. Beat eggs together in a separate bowl. In another bowl, mix buttermilk and vanilla. Cream the butter in a mixer fitted with the paddle attachment, slowly add the brown sugar and sugar and mix until smooth. On medium speed, add eggs slowly. Make sure mixture is silky and not shiny. Fold in cocoa mixture. With a rubber spatula, stir in 1/4 of the flour mixture followed by 1/3 of buttermilk mixture. Repeat, ending with flour. Using an ice cream scoop fill liners 3/4 full. Bake approximately 17 minutes or until a toothpick inserted in the middle comes out clean.
Guinness Muscovado Buttercream
Ingredients:
3 cups butter
3/4 cup egg whites
1/2 cup muscovado sugar
1/3 cup water
7/8 cup sugar
1 1/2 cups Guinness reduction
Directions:
In a saucepan, combine sugar and water. Heat until the sugar dissolves and mixture reaches 121 celsius. While the sugar is boiling, whisk room temperature egg whites with the muscovado sugar and beat until medium peaks form. When the sugar syrup is at temperature, with the mixer on high, slowly pour the syrup in a steady stream into the egg whites and beat at high speed until the bottom of the bowl is cool. Switch to the paddle attachment and add the butter in small pieces, mixing until combined. Add Guinness reduction and mix until incorporated.
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