I introduced the Wend Inspired Recipe series a couple months ago as a way to bring a piece of my travels back with me and share some of my favorite dishes, inspired by my travels, with all of you. With St. Patrick’s Day around the corner, I decided to revisit a recipe I made last year in the spirit of the holiday.
Several years ago, my uncle and his family moved from Nigeria to Ireland. Since then, he has been urging me to come visit. Although I haven’t yet made the trip, I am still inspired by the country, its history, people and cuisine. Last year in celebration of St. Patty’s Day, I decided to whip up some Irish stout stew and these delicious Guinness cupcakes. Not only were they a big hit, they were really fun to make. That could be because I had a few sips of the Guinness along the way! I hope they get you in the holiday spirit like they did me. Below is my wend inspired recipe for Guinness cupcakes with Bailey’s buttercream frosting. Enjoy and happy wending!
WHAT YOU’LL NEED:
The Cupcakes
- 1 3/4 cups flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups Guinness
- 1/4 cup brewed coffee
- 1/2 tsp vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar (I prefer using raw sugar, but white is fine)
- 3 eggs, room temperature
The Frosting
- ¼ cup butter (the recipe calls for unsalted butter, but I prefer using ½ salted ½ unsalted for added flavor)
- 2 cups powdered sugar
- 2 tbsp Bailey’s Irish Cream
- 1 tsp vanilla extract
DIRECTIONS:
The Cupcakes
- Preheat oven to 350 degrees.
- Line two muffin tins with cupcake liners.
- Sift together flour, cocoa powder, baking soda and salt into a large bowl and set aside.
- Combine the Guinness, coffee and vanilla extract in separate bowl and set aside.
- Using a mixer or whisk, whip butter and both sugars in a separate bowl on medium speed until fully combined (about 1 minute).
- Add the eggs to the sugar/butter mixture and continue whipping to incorporate.
- Turn the mixer to low speed and gradually add 1/3 of the flour mixture, followed by 1/2 of the stout mixture.
- Repeat, until all ingredients are combined and smooth.
- Scoop batter into cupcake liners, filling each ¾ full.
- Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack and allow to cool completely before frosting.
The Frosting
- While cupcakes are cooling, mix butter until fluffy.
- Gradually add powdered sugar.
- Add vanilla.
- Gradually add Bailey’s until you get the right consistency.
- Transfer to piping bag and frost cupcakes. (If you don’t have piping bags, simply place frosting into a baggie and cut off one of the bottom corners).
How do you celebrate St. Patrick’s Day? What are your favorite dishes inspired by your travels? Share your comments below!
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