alas. silly cold turned battle.
guinness. chocolate.
whiskey buttercream.
that ought to make things right.
guinness cupcakes
adapted from epicurious chocolate stout cake recipe
1 cup of guinness (the rest is for you)
1 cup unsalted butter
3/4 cup unsweetened cocoa powder (i used dark)
2 cups all purpose flour
2 cups sugar
1/2 tablespoon baking soda
3/4 teaspoons salt
2 large eggs
2/3 cups sour cream
preheat oven to 350°F. get your cupcake tins lined and ready (i made 12 large and 12 mini).
bring the cup of guinness and the cup of butter to simmer in heavy large saucepan over medium heat. add cocoa powder and whisk until mixture is smooth. cool slightly.
whisk flour, sugar, baking soda, and salt in large bowl to blend. beat eggs and sour cream in another large bowl to blend. add guinness-chocolate mixture to egg mixture and beat just to combine. add flour mixture and beat briefly on slow speed. fold batter until completely combined. bake until they smell done...about 20-25 minutes. transfer to rack; cool completely. frost away!
whiskey buttercream
1/2 cup crisco
1/2 cup butter (softened)
4 cups powdered sugar
1/4 cup whiskey
combine the fats, slowly beat in the sugar. make fluffy. add whiskey.
-although i kept these in the fridge for a day or two, they reach optimum flavor at room temperature (on day two or three)
-you may use whichever stout you favor. i guess.
