Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

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Friday, March 8, 2013

Cupcakes!

Chocolate Stout Cupcakes with Peppermint Cream Cheese Frosting
 


Cupcakes:

3/4 cup Cocoa powder
2 cups flour
1 cup sugar- I used brown sugar
1- tsp baking soda

12oz Stout beer- I used Murphy's Stout- they come in 16oz cans I measured 12oz and enjoyed the rest.
1 stick melted butter
1 tablespoon bourbon vanilla extract
2 eggs- I used egg whites- set your eggs out to become room temp.
3/4 cup fat free sour cream

Frosting: Double the recipe if you like more frosting.

1 4oz package of cream cheese (softened)
2 tablespoons butter (softened)
2 cups Powdered Sugar
1 teaspoon peppermint extract
2 small drops of green food coloring
4 tablespoons brandy or Baileys Irish cream- I used Brandy because that is what I had. Baileys is kind of expensive for cooking with.

Preheat the oven to 350. Line a 12 cup muffin tin with paper liners. Spray the liners lightly with non stick cooking spray.

Sift flour & cocoa powder into a bowl. Then add sugar and baking soda. set aside.

Before I combined the liquid ingredients I made my frosting so it has time to set up in the refrigerator.

I softened my cream cheese and butter in the microwave for 20 seconds. Then slowly beat in the powdered sugar. Then added the brandy and peppermint extract. I scooped the mixture into a plastic bag then put it into the refrigerator. I use the bag for piping the frosting on. I just cut a small opening in the corner of the plastic sandwich bag and decorate.


Combine stout, butter and vanilla in a small pan. Heat on low until the ingredients just blend together and everything is the same temp. DO NOT SIMMER OR BOIL the ingredients! let the mixture cool. Then whisk in your eggs one at a time. Mix in sour cream. Mix dry ingredients into the wet. Add the dry one cup at a time so the batter is nice and smooth.

Fill the 12 cup paper lined muffin tin with the batter. I used a 1/3 cup to fill them. You will have batter left after filling the 12 cup tin. If you have a second muffin tin fill it up with the rest of your batter. I had a mini muffin tin so I made mini cupcakes.

After you have the batter into the tin bake them at 350 for 12 minutes. Then turn the pan around and bake for another 12 minutes.

Let the cupcakes cool completely before decorating. Pipe the frosting on and sprinkle the top with green sprinkles! now you are ready for St. Patricks Day.