Guinness Black Bottom Cupcakes (All credit to Sweet & Stout)
Today is St Patrick’s Day and, whether you like it or not, annoyingly (as an Englishman), this day is celebrated the world over and with plenty of the black stuff sunk. I say annoyingly, it’s not like I have anything against the Irish, only ‘their day’ has more importance than St George’s. Oh well.
Anyway, rambling aside, I stumbled upon a recipe on the fantastic Sweet & Stout blog for Guinness Black Bottom Cupcakes. So I thought, why not!?
I had to adapt the recipe somewhat from the US ‘cup’ quantities, but think it worked out ok.
For the bottom
192g of flour
20g unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
113g melted butter (I used unsalted)
1/2 pint of stout
1 tsp vanilla
1 tsp white vinegar
For the top
500g cream cheese (Philadelphia)
1/4 tsp salt
Not too sure whether I put too much mixture in or the muffin cases were just huge, but all in all I probably cooked them for about 35-40mins (as opposed to the 18-20 recommended) as the cream cheese mix was still far too wobbly. So I’d probably use this as a general rule of thumb.
A big thanks to Jackie at Sweet & Stout for the recipe - they look awesome! (although not quite as awesome as hers!)