A very clever friend of mine suggested I enter this competition on BBC Lifestyle. And because she is very clever, I decided why not. I chose the flavours because I thought they’ll taste great together (I guess that’s obvious) and because it’s always rad to have a uniquely South African ingredient thrown in. I need to dash, but here is the recipe. Have great Wednesday. x
Castle Milk Stout Cupcakes
- 125ml milk stout
- 125g salted butter
- 15g cocoa powder
- 1 cup sugar
- 1/4 cup buttermilk
- 1 egg
- 1/2 tsp vanilla essence
- 160g cake flour
- 1 tsp bicarbonate of soda
- Preheat the oven to 180°C and set aside a 12-cup cupcake tray with liners.
- In a saucepan, heat the milk stout 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, buttermilk and vanilla together and pour into the stout mixture.
- In a mixing bowl, combine the flour and bicarb. Slowly pour the stout mixture into the flour bowl, stirring constantly.
- Transfer the batter to a jug and pour some into each cupcake liner. (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. Leave to cool.
- Once your cupcakes have cooled (about an hour), use a piping bag and a 10mm star tip to pipe the caramel icing on top.
- Drizzle with some leftover caramel sauce for decoration.
- 1/2 cup caramel sauce (ready made or see recipe below) plus some extra for drizzling
- 3 cups icing sugar
- 80g butter (at room temperature)
- 4 tbs milk
- Cream the butter with an electric mixer, and slowly add 2 cups of icing sugar.
- Add the caramel sauce and the milk, mixing throughout.
- Add the rest of the icing sugar, adding more milk if the icing is too thick. Continue mixing with the electric mixer until all the ingredients are thoroughly combined.
- 2 cups sugar
- 1/4 cup water
- 1 cup cream (at room temperature)
- 4 tbs unsalted butter
- 1 tsp vanilla essence
- Combine the sugar and the water in a heavy bottom pan on low heat, stirring constantly until the sugar has dissolved.
- Turn the heat up to medium-low, and heat until the sauce starts turning a caramel color.
- Immediately remove the pan from the heat, and pour in the cream. The sauce will bubble furiously for a few seconds.
- Stir in the butter and vanilla and set aside to cool for at least an hour.