Guinness Cupcakes with Jameson Buttercream

Guinness Cupcakes

Ingredients

1 (12-ounce) bottle Guinness Stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups cake flour
1 1/2 teaspoons baking soda

Preparation:

Preheat the oven to 350°F.

In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Fold in the sour cream. In a second large mixing bowl, sift together the cocoa, sugar, cake flour, and baking soda. Using a spatula, gradually fold the dry ingredients into the wet Guinness mixture.

Line a muffin pan with paper muffin cups and fill each one about 3/4 full. Bake 25 minutes, until risen and set in the middle. You can test for doneness by poking a toothpick in the middle. If it comes out mostly clean they are ready. Leaving the middle slightly under done will result in a lovely, moist cupcake. Allow to cool before applying icing.

Jameson Buttercream Icing

Ingredients:

1/2 cup unsalted butter
4 cups confectioners’ sugar
1 pinch fine sea salt
2 tablespoons Jameson Whiskey
1 tablespoon milk

Preparation:

In the bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over the place like snow. Add a couple of spoonfuls at a time until it has all been absorbed into the butter. Add Jameson and milk until spreadable consistency is achieved.