Stout Cupcakes - with special thanks to Ann Dunford
250ml stout (Guinness or Mackeson or similar)
1 1/2 baking powder
3/4 teaspoon salt
160ml sour cream or plain yoghurt
Lots of whisky
2 cups butter
5 cups icing sugar
6 tbs Baileys
Preheat oven to 180C / 160C fan.
Bring stout and butter to the boil, take off the heat and whisk in cocoa powder and beat until smooth. Allow to cool to hand warm.
In a separate bowl mix flour & baking powder.
Beat the eggs with the sour cream, add stout mixture and incorporate well with the dry ingredients.
Divide between 24 muffin cases.
Bake for 18 mins, allow to cool.
Cut the centre out of the cakes and spoon in one teaspoon whisky, add a spoonful of ganache and pipe a swirl of topping - enjoy.
Um, I think these cupcakes are adults only..
Seriously, the flavour is exquisite - developing different flavours as you chew them.
You have to try these.…