Stout Muffins with Irish Cream
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- Ingredients
- ½ cup stout beer (Guinness)
- ½ cup butter
- ¼ cup cocoa powder
- 1 cup all-purpose flour
- 1 cup caster sugar
- ½ tsp Baking powder
- salt
- 1 egg
- ⅓ cup Sour cream
- For the topping
- ¼ cup butter (softened)
- 1 cup powdered sugar
- ⅛ cup Irish cream liqueur
- 2 tsps green Cachou (dragées, balls)
Preparation steps
1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Line a 12 hole bun tin with paper cases.
2.
Put the beer and butter into a pan and heat until the butter has melted. Whisk in the cocoa. In a bowl mix together the flour, sugar, baking powder and salt. Put the egg and sour cream into another bowl and whisk with an electric mixer until light and creamy.
3.
Slowly beat the beer mixture into the egg mixture and then add the flour. Beat until smooth. Fill the cake cases 2/3rds full. Bake in the oven for 15–20 minutes. Cool on a wire rack.
4.
To make the topping put the butter into a bowl. Gradually beat in about 3/4 of the icing (confectioners') sugar. Add the Irish cream liqueur. Add more icing (confectioners') sugar until the mixture is of piping consistency.
5.
Put into a piping bag fitted with a plain nozzle and pipe onto each cake. Sprinkle with the green cachous (dragées or balls).
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