guinness cake, whiskey caramel filling, bailey's buttercream.
proper beans, brown bread, blood sausage, eggs, tomatoes, bacon.
and nothing says good morning like a pint of stout and cup of coffee.
together to bring joy.
and then i slept. for the rest of the day and most of the next.
because apparently getting sick before actually enjoying st patrick's day is my new tradition.
but i couldn't wait another year to make these cupcakes.
so a week late...
(inspired by smittenkitchen)
guinness cake
1 cup guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
preheat oven to 350f.
bring 1 cup stout and 1 cup 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 3/4 teaspoon salt in a large bowl. beat eggs and sour cream together (in mixer). add stout-chocolate mixture to egg mixture and beat until just combined. add flour mixture and stir until combined.
fill lined tins about 2/3 full.
bake for about 15 minutes (for mini cupcakes).
cool completely.
whiskey caramel filling
2 cups sugar
1/2 cup heavy whipping cream
6 tablespoons unsalted butter
1/2 cup whiskey
1 tsp sea salt
in a medium saucepan, cook the sugar over medium heat, stirring as it melts. when it turns a deep amber color, add the butter and stir until it is melted. add the heavy cream and whisk until the caramel is smooth. stir in whiskey. remove from heat and let cool.
bailey's buttercream
4 cups powdered sugar
1/2 cup unsalted butter
4 tablespoons Baileys
