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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Guinness Cupcakes with Bailey's Frosting Recipe

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This recipe for Guinness Cupcakes with Bailey's Frosting, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cynthia Zalewski


Cupcake Ingredients:

1 bottle Guinness (I use 12 oz)
1 cup (2 sticks) unsalted butter (I use salted)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Bailey's Frosting Ingredients:

1/2 cup (1 stick) butter, softened
3 to 4 cups confectioners’ sugar
3 tablespoons Bailey’s Irish Cream
1 tablespoon milk

Baking Temperature: 350 degrees
Baking Time: 17 minutes (check them at 14 minutes)

1. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.

2. Bring Guinness and butter to a simmer in large saucepan over medium heat.

3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

4. Using electric mixer, beat eggs and sour cream in a large bowl.

5. Add Guinness-chocolate mixture to egg mixture and beat until just combined.

6. Add flour mixture and beat on slow speed.

7. Using rubber spatula, fold batter until completely combined.

8. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.

Frosting Instructions:

1. Place the butter in a large mixing bowl and beat until creamy.

2. Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.

3. After all sugar has been added, add Bailey’s and milk and blend until just combined.  Frost cupcakes and enjoy!

©Food Network

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