My Goodness, My Guinness Cakes

Despite the addition of Guinness, these cakes are not at all bitter; instead, the beer adds richness and moisture, and balances the sweetness of the sugar. Working from another Nigella recipe, this one the Guinness Cake from Feast, I substituted brown sugar for white to add depth of flavor, and made tiny cakes instead of a large one in a springform. Topped with a cream cheese glaze, these are a crowd-pleasing, not-too-sweet dessert (and, if you call them muffins instead of cupcakes, and play up the beer angle, you can easily pass them off to guys). They're also super-easy.

Cake

• 230mL Guinness
• 120g plus 1 tab, unsalted butter
• 100g unsweetened cocoa
• 340g dark brown sugar
• 180g sour cream
• 2 eggs
• 1 tab vanilla extract
• 300g SR flour
• 1/2 tsp baking soda

Glaze*

• 250g cream cheese
• 125g confectioners' sugar
• 85mL milk

Preheat oven to 180oC; butter a muffin tin.

Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.

--
(\_/)
(°_°)
(> <) <- This is Bunny.
Copy Bunny into your signature to
help him on his way to world domination.