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How to Make Guinness Cupcakes

How to Make Guinness Cupcakes

Whether you’re throwing a St Patrick’s Day shindig or you’re looking to cast a little luck over your home this springtime, these rich and dark Guinness cupcakes will be your Irish charm. These boozy cupcakes use traditional Irish stout to produce their classic dark colour and very unique flavour.

Prep Time: 30 minutes

Cooking Time: 10 - 30 minutes

  • Makes 12 cupcakes


  • 3 Free-Range Eggs
  • 225g of Cooked Beetroot (no added vinegar)
  • 225g of Caster Sugar
  • 100ml of Corn Oil
  • 100ml of Irish Stout
  • 175g of Plain Flour
  • 75g of Cocoa Powder
  • 2 tsp of Baking Powder

Icing Ingredients:

  • 450g of Icing Sugar
  • 1 Vanilla Pod (seeds scraped out)
  • 200g of Full-Fat Cream Cheese
  • 200g of Softened Unsalted Butter



METHOD: Rich & Dark Irish Guinness Cupcakes

  1. Preheat your oven to 200°C (180°C or gas mark 6) and line a 12-hole muffin tin with paper cupcake cases. Find a large mixing bowl sift together the sugar, flour, baking powder and cocoa powder.
  2. Blend the eggs, beetroot, oil and stout in a food processor or a blender until completely smooth and bubbly. Combine the wet ingredients with the dry ingredients until just combined – don’t be tempted to thoroughly mix at this stage!
  3. Spoon the cake mixture evenly into the individual paper cases and bake in the oven for about 20 to 25 minutes, until the cupcakes have risen and the tops are springy to the touch. Leave on a cooling rack to completely cool while you prepare the cream cheese topping.
  4. Beat together the cream cheese, butter and vanilla in a mixing bowl until smooth and lump-free. Slowly and carefully beat in the icing sugar until thick and incorporated.
  5. Spread the icing over the cupcakes with a knife or, alternatively, fit a 1cm star nozzle onto a piping bag and pipe over the cupcakes to create a swirl. Top with St. Patrick’s Day decorations, create your own models from modelling paste, or adorn with a simple berry.
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