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Categories:
stout nonstick cooking spray sugar flour baking soda cinnamon kosher salt unsalted butter eggs heavy cream cream cheese unsalted butter whiskey sugar
Viewed: 36 - Published at: 2 years agoIngredients
- Three 11.2-ounce bottles stout beer, such as Guinness
- Nonstick cooking spray, for spraying the cupcake liners
- 1 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 cup whiskey
- 2 cups confectioners' sugar (about 8 ounces)
Method
- Special equipment: a piping bag fitted with a round tip
- For the cupcakes: Put the beer in a medium saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 30 minutes; allow to cool to room temperature.
- Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin with liners and spray with nonstick cooking spray.
- In a large bowl, combine the granulated sugar, flour, baking soda, cinnamon and salt.
- In a separate bowl, combine the butter and cooled beer; beat in the eggs, followed by the heavy cream.
- Add the flour mixture to the wet mixture in 3 parts, stirring to combine between each addition.
- Divide the batter evenly among the liners and bake for 12 minutes.
- Rotate the pan and cook for an additional 12 minutes.
- The cupcakes should be set in the middle.
- For the frosting: In a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and whiskey and beat until combined.
- Add in the confectioner' sugar a little at a time until the frosting comes together.
- Put the frosting in a piping bag fitted with a round tip and pipe in swirls onto the finished cupcakes.
