Cake Makes Me Stout!

Excuses excuses excuses!! I haven’t blogged in a long while. Why?

  1. I’ve been a busy bee organising our supper club, Dinner at the Manor – please visit the site to find out more!
  2. I’ve been busy with my day job – how dare it encroach on my life!?

Anyway, thought I’d kick off a few posts based on some of the dishes we made for our first event at Dinner at the Manor, the theme of which was Nigella Lawson’s Feast. For more info on the night itself take a look here.

I made these little chocolate and stout cupcakes for petit fours… my original intention was to make full sized cupcakes but to be honest I’m glad I just made minis as after five courses, I think full on cupcakes would have killed off our guests!

The recipe is based on Nigella’s chocolate and Guinness cake. However, instead of the Guinness I wanted to use a local stout. I came across Nook Oat Stout by the Nook Brewhouse in Holmfirth, which is described as “a full-flavoured oaty stout with hints of liquorice and roasted flavours”.

I have to say that the stout worked so well with the damp, dark chocolate – it intensifies the cocoa and then topped off with sweet cream cheese frosting makes the most delicious morsel!

They kept really well too. The ones I didn’t use for the supper club were still soft and moist 3 days later.

Be warned – the quantities below made about 60-70 mini cupcakes, so will probably make about 24-30 standard sized ones!

Chocolate and Stout Cupcakes

For the Cake
250ml Stout or Porter
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tablespoon real vanilla extract
275g plain flour
2 1/2teaspoons bicarbonate of soda

For the Frosting
125g unsalted butter, room temp
200g full fat cream cheese
450g icing sugar
1 tsp vanilla bean paste / extract

Preheat the oven to 180C and line some muffin trays with paper liners

Pour the stout into a large deep pan and then add the butter (this should be chopped up into cubes / slices). Heat until the butter is melted and then whisk in the cocoa and sugar.

In a seperate bowl, beat together the sour cream, eggs and vanilla. Take the chocolatey mixture off the heat and then pour the eggy mixture into the pan

Once this is all mixed, whisk in the flour and bicarb.

Divide the mixture into the lined muffin tray and bake for 10 mins for minis, 20-25 mins for standard cupcakes – rotate halfway through cooking.

Once done, leave to cool on a wire rack.

For the frosting, mix all of the ingredients well until light and fluffy and pipe onto the cakes.

Chomp away one the delicious thing you’ve just made!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s