Tag Archives: alcoholic recipes

Dark Chocolate Guinness Cake

Guinness + Chocolate = The most delicious and moist cake you’ve ever had.  You don’t even need frosting for this bad boy…the cake fights a pretty good fight on its own.

Guinness Chocolate Cake

1 cup Guinness

1 cup unsalted butter (2 sticks)

3/4 cups cocoa powder

2 cups flour

2 cups sugar

1/2 tablespoon baking soda

3/4 teaspoons salt

2 eggs

3/4 cup sour cream

Preheat oven to 350.

Bring 1 cup of stout and 1 cup butter to simmer in large saucepan over medium heat.  Add cocoa powder and whisk until smooth.  Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl.  Beat eggs and sour cream in another bowl and beat until blended.  Add stout mix to egg mixture and beat just to combine.  Add flour mixture and beat on slow speed.  Bake about 35 minutes or until toothpick comes out clean.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Guinness Cupcakes

I saw a picture of Guinness cake a few days ago and was inspired to try something similar.  Here is a recipe for Guinness cupcakes with Irish coffee flavored frosting.  Delish.

Guinness cupcakes!

CUPCAKE INGREDIENTS:

1 cup Guinness (Extra Stout, DO NOT use draft)

1 stick plus 2 tablespoons unsalted butter, cut into slices

¾ cup unsweetened cocoa

2 cups sugar

¾ cup sour cream

2 eggs

1 tablespoon pure vanilla extract

2 cups all-purpose flour

2 ½ teaspoons baking soda

FROSTING RECIPE TO FOLLOW

  1. Preheat the oven to 350 degrees F and line or grease your cupcake tins.
  2. Pour the Guinness into a large wide saucepan.  Turn on medium heat and add the butter.  Heat until butter is melted.  Whisk in cocoa and sugar.
  3. In a separate bowl, beat the sour cream, eggs, and vanilla.
  4. Turn the heat off the Guinness and slowly add about 1 cup of the batter into the sour cream mixture, whisking continuously (to temper the eggs).  Add the sour cream mixture into the Guinness mixture ad finally whisk in the flour and baking soda.
  5. Pour cake batter into tin and bake about 20-25 minutes, or until a toothpick inserted in the cake comes out clean.
  6. Let cool completely before frosting.

Makes about 24 cupcakes.

FROSTING INGREDIENTS:

1 stick unsalted butter, cut into slices and at room temperature

3 cups powdered sugar

2 tablespoons Bailey’s Irish Cream (any flavor is fine)**

**I personally do not like Bailey’s, so I used 2 tablespoons Irish coffee flavored ice cream.  I let it melt to a liquid and it worked just fine.  This would also be delicious with cold coffee.

Cream the butter on high speed for about 3 minutes.  Add the Bailey’s (or liquid of your choosing) and mix thoroughly.  Slowly add powdered sugar, one cup at a time, until well blended.  If your frosting is too hard, add more liquid…to runny, add more powdered sugar.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lemon Gelato with Vodka and Sparkling Wine

Happy Monday, everyone!  I hope all of you had a wonderful weekend!  It was a wacky weather weekend here in Chicago, with freak rain/thunderstorms that would last 5-20 minutes and then the sun would come out for an hour or so before it would start raining again.  Needless to say, I got a good head start on my next book for this Friday and came upon this recipe while reading.  It looked so good that I couldn’t help but pass it along.  I haven’t made it yet, but it’s definitely on my summer treat list.

Lemon Gelato with Vodka and Sparkling Wine

1/2 pint lemon ice cream or sherbert

4-6 ice cubes

4 ounces vodka

1 cup sparkling wine

shredded zest of 1 lemon

Place the ice cream or sherbert, the ice, vodka, and wine in a blender and whirl until it’s thick, creamy, and barely pourable.  Transfer it to iced wineglasses, sprinkle on the lemon zest, and serve with small spoons.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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