Back in God's Own Country they watch out to see whether the good Saint has turned the sunny side of the stone up. If he has, and the sun shines on our National Day, it means that spring has arrived. If he hasn't, then we'll sadly have to wait. I've got everything crossed for a sunny side up day.
Now on to our own little celebration here at Talk-a-Lot Towers. As is apparent from the recipes that I share I'm a big fan of the black stuff. I love Guinness for cooking. I'm also rather partial to the odd glass of it to wet my whistle with as well, but, then again, I'm not Irish for nothing ... 😜
To celebrate St. Patrick's Day this year I've made some Chocolate Guinness cupcakes, which are devilishly tasty, even if I say so myself!
Just read on for my recipe:
20-25mins – if you make it as a cake you’ll need to allow another 10 minutes baking time.
16 generously-sized cupcakes
For the cake mixture
- 250g plain cake-making flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 200g light brown soft sugar
- 85g cocoa powder
- 80g of bake-stable chocolate chips
- 200ml Guinness
- 3 eggs
- 200ml vegetable oil, plus extra for greasing
For the frosting
- 200g soft butter
- 200g full-fat cream cheese
- ½ tsp vanilla extract 50g icing sugar
- Preheat the oven to 180C/350F/Gas 4.
- While you wait, prepare a muffin tray with paper cases.
- Sift the flour, baking powder and bicarbonate of soda.
- Add the sugar, breaking up any larger lumps.
- Add the cocoa powder and chocolate chips, and mix with a spoon until everything is evenly blended.
- Crack the eggs into the measuring jug with the oil and the Guinness, and beat together until smooth and uniform. Add the vanilla extract.
- Pour the oil/ Guinness mixture into the dry ingredients and beat until you have a smooth batter.
- Spoon the batter into the prepared paper cases in the muffin trays.
- Bake for 20-25mins, or until a skewer inserted into the centre of the cupcakes comes out clean. Cool in the tins for 10mins, then turn out and cool completely on a wire rack.
- For the frosting, put the butter in a large bowl and beat until creamy, smooth and pale. Add the cream cheese and vanilla, and beat until blended. It's really important to use butter that's at room temperature, and to beat it really well so that it's smooth and creamy, before adding the cheese. If you're not careful on these two points the icing can turn out lumpy. It's not the end of the world if it does as you can push it through a coarse sieve to remove the lumps, but it's a bit of a faff and really adds to the washing up.
- Sift in the icing sugar and work it in gently into the creamed butter/ cheese with a spatula. Don't overwork it otherwise the icing will lose its texture.
- Liberally apply the frosting and apply green sprinkles for St. Patrick.
All the best for a very ☘️Happy Saint Patrick's Day☘️