Recipe by Jillsybean
Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted.
Top Review by vanilla sugar
Terrible, abject failure. I am really disappointed by this recipe. I have always liked Nigella and loved the simplicity of her recipes. Not this time. I am sure the fault is ALL mine, however..... they tasted like baking soda. I would love to see someone else succeed with this recipe because the idea of Guinness in a dessert is intriguing.
For the cupcakes
- 125 ml Guinness stout (This works out to 1/2 bottle so you get to drink the rest, or make double the amount of cupcakes if )
- 75 g butter
- 100 g sour cream
- 60 g cocoa
- 1 medium sized egg
- 1⁄2 tablespoon vanilla extract
- 1 cup plain flour
- 300 g caster sugar (Very fine caster sugar results in a denser cake in my experience)
- 1 1⁄4 teaspoons baking soda
For the cream cheese icing
- 300 g icing sugar
- 50 g butter
- 125 g cream cheese
Directions See How It's Made
- For the cake:.
- Preheat the oven to 170 degrees celsius (325 Farenheit).
- In a pan, on the hob on a low heat, melt butter and Guinness together.
- Keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
- Beat the sour cream with the egg and the vanilla. This will look like you've scrambled the egg, don't be concerned.
- Stir sour cream and egg mixture into the pan.
- Combine baking soda and sifted flour in a separate bowl. It's important to do this because the baking soda is going to react with the wet ingredients.
- Stir in the flour/baking soda mix to the mix in the pan. You will get what looks like brownie mix. Dark in colour, brilliant smelling.
- Pour this mix into cupcake cases in a cupcake tin. (For British people, this recipe makes what we would think of as muffin sized cakes, so use muffin cases and a muffin tin) Aim to fill the cakes two/thirds of the case, but you'll probably go over.
- Put in the oven for approximately 25 minutes. They will go from not ready to ready very quickly, so be careful not to burn them.
- Cool on a wire rack.
- For the icing:.
- Beat together the icing sugar and the butter. I use my hands for this, but a paddle mix would do just as well. The mix should look ever so slightly yellow in colour when you're done.
- Add the cream cheese and stir in all the sugar/butter mix.
- Beat until stiff.
- This makes a very stiff icing and I pipe it onto the cupcakes, but if you use a warm spatula you should be able to get it moving enough to coat the cupcakes from that. The stiffer the icing is, the more like a little pint of Guinness your cupcake will look.