Cupcakes on dark beer with Bailey’s cream

It turns out that an alcoholic cocktail can be prepared not only in in liquid form, but also in the form of dessert. Add Cupcakes Irish stout – dark strong beer covered with topping from cream with the famous Irish Cream liqueur, obtained juicy and soft inside. Guinness beer gives the delicacy a touch of light tart note.

Recipe author – Victoria Donnelly (England) – organizer of holidays

Time: 55 мин. Complexity: easy Quantity: 24 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcake on beer

• 1.5 tbsp. Irish stout (preferably Guinness)
• 110 gr. butter
• 3/4 Art. cocoa
• 2 tbsp. brown sugar
• 3/4 Art. sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp. premium flour
• 2.5 tsp soda

Cream with milk liqueur

• 450 gr butter
• 4 tbsp. l Irish Cream milk liqueur (preferably Baileys)
• 4 tbsp. powdered sugar

Recipes with similar ingredients: premium flour, guinness beer, Beilis liquor, brown sugar, icing sugar, eggs, sour cream, vanilla extract, cocoa

Recipe preparation:

1. Preheat the oven to 160 ° C. Place in a muffin mold 24 standard size paper liners.
2. Pour a stout into a medium-sized stewpan and put the creamy oil, stir with a whisk over medium heat until melted oils. Remove from heat. Sift cocoa in a medium-sized bowl and add brown sugar. Slowly mix the stout and oils. In a small bowl, combine sour cream, eggs and vanilla extract, whisk lightly with a whisk until smooth. Add this mix in a saucepan and mix thoroughly (it may be lumpy). Sift flour and soda into another small bowl, and then add to the stewpan, stirring one last time until smooth. Fill the molds with dough for three quarters.
3. Bake for about 27 minutes, the cupcakes should spring when pressed. Cool the cupcakes in the mold for 5 minutes, then transfer to lattice.
4. Squeeze the cream onto the chilled cupcakes using a nozzle cone. Sprinkle cocoa as desired.
   

   Cream with liquor Irish Cream

   Whip the butter in the bowl of the stationary mixer until airiness. Switch the mixer to low speed and pour Irish liquor in a steady stream. Gradually add sugar powder and continue whisking until creamy.