*Note: For all my American readers, it’s really hard for me to convert this recipe into US measurements, I suggest you get a scale, or if you’re in a pinch, message me on my Facebook page and I can walk you through it in US measurements.
|Very light and fluffy.|
125g unsalted butter
125g self-raising flour
100g dark brown soft sugar
50g Silver spoon Half Spoon (If you don’t have this use 100g granulated white sugar)
50g Green & Blacks Cocoa powder
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
1 large egg
75ml non-fat yogurt ( I used Yeo Valley)
125ml Guinness draught
For the Icing:
55g unsalted butter room temperature
200-300g icing sugar
3-5 tbsp. Baileys Irish Cream Liqueur
Heat an oven to 175C or 350F
In a medium saucepan combine, butter, brown sugar, Guinness, cocoa powder and vanilla on a low heat until the butter and brown sugar is melted – do not boil. Take off heat and leave to cool slightly.
In another big bowl, sift together flour salt, baking powder, baking soda, and salt.
Slowly pour the liquid into the dry ingredients and stir to combine until smooth.
Next add the egg and yogurt and stir well until combined and no lumps.
Line 12 muffin cups and pour the batter in evenly through the cups.
When the oven is hot place them in the middle and bake for 20-25minutes.
At about 20 minutes check them with a tooth pick, if it doesn’t come out clean cook for a further 5 minutes.
These cupcakes are REALLY soft and will feel uncooked.
Take them out and leave them to cool completely before trying to eat them or ice them.
To Finish with Buttercream and Ice:
You can do this while the cupcakes are baking.
There really isn’t an easy way to explain this; it’s a bit of trial and error getting the mixture right.
The idea is to mash all the butter until soft and have it absorb the sugar a little at a time.
When the butter has absorbed some sugar, add a little bit of Baileys, then more sugar then repeat until you have a good thick consistency and enough icing for your cupcakes.
These measurements did my cupcakes no problem.