Love Cupcake

Stout Cupcakes

These cupcakes are amazing. I know I probably say that about every cupcake recipe I post but, with these I totally mean it. There is absolutely no unique taste than these cupcakes. Moist, soft, rich and with the addition of the Guiness beer, ahhh!! Like I said nothing like it. You will have to try baking them and tell me what you think. And with St. Paddy's day coming up next week these will be perfect!!

Stout Cupcakes

(adapted from Martha Stewart's Cupcakes Book)

3 3/4 cups all purpose flour

1/2 teaspoon plus 1/8 teaspoon baking soda

1 3/4 teaspoons baking powder

1 1/4 teaspoons salt

1 tablespoon ground cinnamon

1 1/4 teaspoons freshly grated nutmeg

1 1/4 cups vegetable oil

1 1/4 cups unsulfured molasses

1/2 cup plus 1 tablespoon packed light brown sugar

2 large whole eggs plus 1 egg yolk

1 tablespoon plus 1 teaspoon finely grated orange zest

1 1/4 cups (10 ounces) stout beer, poured and settled ( I used Guiness)

 

1. Preheat oven to 350F. Line a standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.

2. With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest and stout until combined. Reduce speed to low and gradually add flour mixture, beating until it is all combined.

3. Divide batter evenly among lined cups. Fill each one about 3/4 full. Bake, for about 20 minutes or until a cake tester comes out clean. Take cupcakes out of pan and allow to cool completely on a wire rack.

 Cream Cheese Frosting

1 cup unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners' sugar, sifted

3/4 teaspoon pure vanilla extract

 

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, about 2 to 3 minutes. Reduce speed to low, add sugar about half a cup at a time. Add vanilla and mix until smooth and combined.

I piped the frosting with my ususal Wilton 1M tip. Super easy, delicious and they go down easy. Enjoy!!

Champagne Blackberry Cupcakes

I have had this recipe saved since last years, new year's and I have been waiting for new year's again so, I could make them. And was it ever worth the wait. Kind of. Very delicious!! I was even thinking about these cupcakes this past summer because I made sure to save and freeze some blackberries from my garden.

Champagne and Blackberry Cupcakes

(adapted from High Heels and Aprons)

2 3/4 cups flour

1 1/2 tsp baking soda

pinch of salt

1 cup butter, room temperature

2 cups sugar

3 eggs, at room temperature

1 tsp vanilla

1 cup champagne

Soaked blackberries

2 cups blackberries

1 1/2 cups champagne

1 tbsp sugar

1/2 lemon

 

1. Place blackberries into a bowl, add 1 tbsp sugar and squeeze 1/2 a lemon over mixture. Pour 1 1/2 cups champagne in the bowl and let soak while preparing batter.

2. Preheat oven to 350F and line muffin tin with cupcake liners.

3. In a small bowl, sift together flour, baking soda and salt. Set aside. In a mixer cream butter and sugar until well mixed and airy. Add eggs one at a time making sure each one is fully incorporated before adding the next. Slowly add in flour mixture. Stir in vanilla and champagne.

4. Fill cupcake liners 1/2 full. Insert one blackberry into each cupcake. Cover with enough batter to cover the berry. Bake for 25 minutes. Allow the cupcakes to cool completely.

Champagne Frosting

1 1/2 cups unsalted butter, at room temperature

3 1/2 cups powdered sugar, sifted

1/4 cup champagne

Cream butter until smooth. Slowly add sifted powdered sugar. Mixture will bery thick, keep adding champagne to get the consistency you want. Frost cupcakes and top with a blackberry. Sprinkle with white non pareils.

These cupcakes are absolutely amazing. Oh My Gosh!! The champagne adds to the taste of the cupcake, also the batter is moist and light and tastes absolutely divine. These cupcakes may be one of my fave, right along side the Chai Cupcakes. Delicious. Even my Dad commented on these cupcakes, and he always tells me all the cupcakes I make; they're always good, so that's huge!! I also saw you can replace the blackberries with pear, which I think will be as delicious as well. Anything with champagne is always deliocious in my opinion.

Enjoy!