Guinness cupcakes

Feb 28, 2024Cupcakes Recipes

  • Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.

  • Sift the cocoa powder, flour, baking powder and sugar into a bowl.

  • Blend the eggs, beetroot, stout and oil in a food processor until smooth.

  • Stir the beetroot into the flour mixture until just combined (do not overmix).

  • Spoon the mixture into the muffin cases and cook in the oven for 20-25 minutes, or until the cupcakes have risen and the tops are springy to the touch. Remove from the oven and set aside to cool.

  • For the cream cheese icing, beat the butter, cream cheese and vanilla together in a bowl until smooth; then slowly beat in the icing sugar.

  • Spread the icing onto the muffins with a knife or spoon the icing into a piping bag fitted with a 1cm/½in star nozzle and pipe the icing onto the muffins.

    • Read More

    More Recipes to Love ❤
    Sheet-Pan Salmon With Rice Cakes and Kimchi

    Sheet-Pan Salmon With Rice Cakes and Kimchi

    28 Feb |

    In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…

    Peppermint Bark Chip Brownies

    Peppermint Bark Chip Brownies

    28 Feb |

    Ingredients:For the brownies:10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar2 eggs, at room temperature3/4 cup (2 1/4 oz./62 g) cocoa powder6 Tbs. (1 1/2 oz./45 g) all-purpose flour3/4 tsp. kosher salt2 tsp. vanilla extract1/4 cup (1 1/2 oz./43…

    These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

    These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

    10 Feb |

    Why It Works A blend of dried fruits, seeds, and fruit preserves provides a compelling mix of flavors, colors, and textures.Toasting the oats with brown sugar and honey before mixing with the other ingredients creates a deep butterscotch flavor.Creamy nut butter (or sunflower butter) binds the oats and seeds together so the bars hold their…

    Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

    Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

    10 Feb |

    Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

    Chao Niangao (Stir-Fried Rice Cakes)

    Chao Niangao (Stir-Fried Rice Cakes)

    10 Feb |

    Ingredients:3 Tbsp. vegetable oil3 garlic cloves, finely choppedOne 2-in. piece ginger, finely chopped3 oz. oval-shaped packaged rice cakes (not dried)1 cup canned sliced bamboo shoots½ head Napa cabbage, cored and thinly sliced¼ cup light soy sauce1 Tbsp. doubanjiang (fermented soybean paste)1 Tbsp. dark soy sauce1 tsp. sugar4 cups spinach1 cup bean sprouts1 tsp. toasted sesame…

    Buldak Fire Chicken With Rice Cakes

    Buldak Fire Chicken With Rice Cakes

    10 Feb |

    There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs to…