Chocolate Stout and Whiskey Buttercream Cupcakes

I know St. Patrick’s day has come and gone but these cupcakes are good any time you want to feel particularly Irish. I don’t personally enjoy ruining good beer with green food dye or getting my shoes covered in vomit and spilled alcohol. I would much rather celebrate St. Patrick’s Day by drinking a good Irish whiskey. Or by putting it into frosting. Preferably both.
Add a dash of cinnamon and I am set. I chose to go with Guiness for my stout and I will admit I used rye for the icing, I just couldn’t bear the thought of mixing our good Irish whiskey with icing sugar.
I enjoy this picture because it has something slightly epic about it. It looks like this could very well be the most important cupcake in the world. Which let’s be honest it could be. I’m not entirely sure who would determine the importance of a cupcake.
I will probably not be baking cupcakes or cakes of any kind for awhile. Reason? I was filming a short film involving cocaine, the aforementioned cocaine was in actuality powdered sugar. And the thought of touching powdered sugar for at least two weeks is really unappealing.
Spring is finally in the air so you can expect some fresh recipes. I am planning out the garden, I want to grow herbs and attempt vegetables. Cannot wait to be warm all the time!
Stout Cupcakes
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup stout beer
1/2 cup canola oil
2 tbl apple cider vinegar
1 tbl pure vanilla extract
Whiskey Buttercream
1/2 cup margarine
1/2 cup vegetable shortening
2-3 cups powdered sugar
1 tsp pure vanilla extract
2-5 tbl soy milk
3-4 tsp whiskey (irish or rye)
Directions
Preheat the oven to 350.
Whisk together the flour, sugar, cocoa powder, baking soda and salt
In a large measuring cup mix together the beer, canola oil, vinegar and vanilla extract
Add the wet to the dry and combine
Bake for 18-20min
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