Who says cupcakes can’t be manly? Yes, this weekend I experimented and made some cupcakes with Black Label beer in them. The first batch were a bit of a disaster (I tried to adapt a root beer bundt cake but it did NOT work), and then I remembered Nigella Lawson’s recipe for Chocolate Guiness cake. With a few adaptations, it made for DELICIOUS beer cupcakes.
I don’t know what it is with the sour cream – I’ve never put it in cake before – but wow it works like a charm. The cake texture was amazing. And the cake is not as sweet as ordinary chocolate cake, which some people seem to prefer. If you still want a sugar rush you can always just add loads of cream cheese icing, like I did. :)
OK, here’s the recipe.
Black Label Cupcakes (adapted from Nigella Lawson’s Guiness Cake)
Makes about 18 cupcakes
- 250ml Black Label Beer
- 250g butter (I used salted butter, and then didn’t add any extra salt to the cake)
- 30g cocoa powder
- 400g sugar
- 125ml sour cream (weird, I know, but it works)
- 2 eggs
- 1 tsp vanilla essence
- 320g cake flour
- 2.5 tsp bicarbonate of soda
- Preheat the oven to 180°C and set aside two 12-cup cupcake trays with liners.
- In a heavy based saucepan, heat the beer and butter on low heat until the butter has melted.
- Whisk in the sugar and cocoa powder, and leave it to cool slightly.
- Beat the eggs, sour cream and vanilla together and pour into the beer mixture (make sure the mixture has cooled down enough so the eggs don’t cook!)
- In a mixing bowl, combine the flour and bicarb. Slowly pour the beer mixture into the flour bowl, stirring constantly.
- The cake mixture will be more liquid than your ordinary cake mixture, so you can literally pour it into the cupcake liners from a measuring jug (or something like that).
- The liners should be about 80% full, since the cake doesn’t rise all that much.
- Bake for about 15 minutes, or until a cake tester comes out clean.
- 175g cream cheese (at room temperature)
- 60g butter (at room temperature)
- 4-6 cups icing sugar
- 1/4 cup of milk (or less)
- Cream the cream cheese with a mixer for about 1 minute.
- Add the butter and beat until the two are smoothly combined.
- Add the icing sugar, one cup at a time, mixing after each cup.
- Add milk according to your preference.