Here it is! The recipe for my Guinness cupcakes. They are super easy and SO delicious! Everyone loves them!
3/4 cup chocolate soy milk
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons flour
1/3 cup dark chocolate Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Guinness
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the Guinness, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.
Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.
1 bag (2lb) powdered sugar
1 t salt
3 T dark chocolate cocoa
1 C shortening
1 C butter/margarine
3-6 T Baileys, Kahlua, or chocolate soy
Beat butter and shortening until light and blended. Slowly add powdered sugar, cocoa, and salt. Alternately add baileys or other liquid. Beat at high-speed for 5 minutes. Check a few times to see if you need to add more liquid until frosting is at desired consistency.
Top cupcakes with frosting and sprinkle with chocolate sprinkles if desired.
Carrot cake is my FAVORITE. I love it. Every year for my birthday I get carrot cake from Cheesy Eddies and I always look forward to it. This recipe is very close to theirs and it always comes out delicious.
Carrot Cake Cupcakes
1 cup pecans toasted (4 ounces optional)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1/4 tsp almond extract
1/4 tsp butter extract (optional)
4 large eggs
1 3/4 cups sugar
1 pound carrots, peeled and coarsely shredded, then ground in the food processor
Preheat the oven to 325°. Butter two 9-inch cake pans or just place cupcake liners in cupcake pan.
Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans or put into food processor.
Grate carrots then put into food processor till ground. Or you can buy the shredded one in the store and then ground them or chop finely if you don’t have a food processor.
In a bowl, whisk the flour, baking powder, baking soda, spices, and salt. In a small bowl, whisk the oil, buttermilk and extracts. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely. OR for cupcakes- Bake 25 minutes.
(This frosting is amazing, it is perfect, it is delicious, it is creamy, it is fluffy)
Tiramisu is my favorite Italian dessert. How blissful in the form of a cupcake!
Yield: 24 Cupcakes