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Monday, 14 March 2011

St Patrick's Day Cupcakes


Makes 12


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.


  1. I like the idea of putting stout in them! that plus the Irish butter and green sprinkles make them very suitable.

  2. Would love to see a picture of them!!?

  3. Yum! I am officially the world's worst baker but I might just give these a try.