Chocolate Stout Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup Guinness
- ½ cup unsalted butter
- ½ cup cocoa powder
- 1 egg
- 0.333 cup Sour cream
- 1 cup all-purpose flour
- 1 cup sugar
- ¾ tsp baking soda
- 1 pinch salt
- To decorate
- ⅞ cup cream (35% fat)
- 12 Raspberries
Preparation steps
1.
For the cupcakes: put the Guinness and butter into a pan and heat gently until the butter has melted. Whisk in the cocoa until blended. Remove from the heat and allow to cool.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
3.
Whisk together the egg and soured cream in a mixing bowl. Gradually whisk in the Guinness mixture until blended.
4.
Sift in the dry ingredients and gently fold in.
5.
Spoon into the tins and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate: whisk the cream until thick and spoon on top of the cakes. Place a raspberry on each cake.
breakfast seasonal
