St Patrick’s Day cupcakes from Kerrygold

ST. PATRICKS DAY CUPCAKES

Makes 12

Cupcakes

100g Kerrygold softer butter

100ml stout

40g cocoa powder

150g plain flour

½ tsp salt

1 tsp baking powder

200g light soft brown sugar

1 egg

75ml sour cream

Irish cream frosting

200g Kerrygold softer butter

450g icing sugar, sifted

3-4 tbsps Irish cream liquor

Green sugar sprinkles to decorate

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 12 cup muffin tin with paper cases. Place the butter, stout and cocoa powder in a saucepan and place over a gentle heat, stir until the butter has melted and the mixture is smooth. Remove from the heat and allow to cool.

2. In a large bowl sift together the flour, salt, baking powder and sugar. Add the cooled stout mixture and beat for 1 minute using an electric whisk on a medium speed. Add the egg and sour cream and beat for a further 2 minutes.

3. Divide the batter evenly between the prepared tin. Bake for 20-25 minutes until cooked through and springy to the touch. Transfer the cakes to a cooling rack and leave to cool completely.

4. For the frosting, cream the butter in a bowl until light and fluffy. Gradually beat in the icing sugar a little at a time then beat in the Irish cream liquor. Spoon or pipe the icing on the cooled cakes and sprinkle with green sugar to decorate.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: