Celebrate St Patrick’s Day on the 17th March with these cute Irish-themed cupcakes. The cakes are made with a flavoursome stout and the icing is mixed with cream liquor for a traditional Irish taste
- 100g soft butter
- 100ml stout
- 40g cocoa powder
- 150g plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 200g light soft brown sugar
- 1 egg
- 75ml sour cream
- Irish cream frosting:
- 200g soft butter
- 450g icing sugar, sifted
- 3-4 tbsps Irish cream liquor
- Green sugar sprinkles to decorate
Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 12 cup muffin tin with paper cases. Place the butter, stout and cocoa powder in a saucepan and place over a gentle heat, stir until the butter has melted and the mixture is smooth. Remove from the heat and allow to cool.
In a large bowl sift together the flour, salt, baking powder and sugar. Add the cooled stout mixture and beat for 1 minute using an electric whisk on a medium speed. Add the egg and sour cream and beat for a further 2 minutes.
Divide the batter evenly between the prepared tin. Bake for 20-25 minutes until cooked through and springy to the touch. Transfer the cakes to a cooling rack and leave to cool completely.
For the frosting, cream the butter in a bowl until light and fluffy. Gradually beat in the icing sugar a little at a time then beat in the Irish cream liquor. Spoon or pipe the icing on the cooled cakes and sprinkle with green sugar to decorate.
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