(Makes 9)
Anne says: A very seasonal treat!
Ingredients:
Cupcakes:
6floz/175ml Guinness
2oz/50g butter, cubed
6oz/175g sugar
2oz/50g cocoa
1egg, beaten
3 ½ oz/100g sour cream
1 teaspoon vanilla extract
8oz/225g flour
1teaspoons baking powder
Icing:
4oz/110g Softened butter
8oz/225g icing sugar
1 tablespoon boiling water
Garnish: (optional)
6oz/175g roll out icing
Green Food colouring
Method:
Line a muffin tray with the papers.
In a small saucepan, heat the Guinness and butter until butter is melted. Remove from the heat and allow to cool down. Add in the sugar and cocoa powder and whisk until blended.
Sieve the flour and baking powder together.
Pour in the chocolate and Guinness mixture and whisk well until combined. Add in the egg, sour cream and vanilla extract at this stage also.
Divide between 9 muffin papers and bake at 180C/350F/Gas Mark 4 for 20-25 minutes
Allow to cool whilst making the butter icing topping.
Place the softened butter and icing sugar into a large mixing bowl and cream until light and fluffy. Add in the boiling water to get an extra smooth and light consistency.
Meanwhile kneed a little food colouring into the roll out icing to colour it.
Roll out the icing and cut out a series of small shamrocks from the icing. Leave on a tray lined in parchment and allow to firm up (takes approx 4 hours)
Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with a coloured shamrock and some edible green sprinkles.
Store in an airtight container until required.
Enjoy!
