Let’s celebrate the spirit and heritage of Ireland this month! It doesn’t matter if you are Irish all year long or just seem to recall your Irish roots on March 17th, we all can enjoy the food and culture of Ireland! If you’ve been lucky enough to spend time in Ireland you’ll know that the people are the heart of the country– very kind and warm-at-heart.
Making and sharing food and drink is central to this generosity of spirit, as it is in many cultures. Some of the traditions we as Americans think of as Irish have stood the test of time and generations; others are a more Americanized version of Irish traditions. Combine a bit of both in your St. Patrick’s Day celebration and raise your glass to good health and to the good luck of the Irish!
At the grocery store I spotted a chocolate stout cake iced with green icing and topped with chocolate curls. It was beautiful. I gain calories just looking at the bakery offerings.
This recipe for Milk Stout Cupcakes must be very similar to that cake I saw behind the bakery glass. These cupcakes are a creation made using a recipe that stars Milk Stout made by Left Hand Brewing Company.
Yes, yes, I know the usual stout that comes to mind for St. Patrick’s day is the traditional Guinness but try this Colorado beer for a refreshing change. Stout is a dark beer made with roasted malt or roasted barely, hops, water and yeast. A milk stout adds an extra sweetness with the lactose sugar that is derived from milk (or so says Wikipedia).
The coffee and chocolate tones of this milk stout meld perfectly in this densely chocolate cupcake. A cream cheese frosting with a cocoa dusting on top really makes this a decadent dessert.
- 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle Left Hand Milk Stout
- 1 stick butter(melted)
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- Preheat oven to 350 degrees
- Combine the cocoa, sugar, flour, baking soda and salt.
- In a separate bowl (use a very large bowl) pour the stout and mix it with the melted butter, vanilla. Whisk in the eggs then fold in the sour cream. Stir until well combined.
- Now add the dry ingredients to the wet ingredients. Fold together then gently stir until thoroughly combined.
- Spray 2, 12-muffin tins with baking spray. (I found this worked better than using muffin liners/cups). Place both in the oven at the same time. Bake for 12 minutes then rotate pans and bake another 12-15 minutes.
- Icing: in a stand mixer or with a hand-held mixer, beat the butter, cream cheese and sifted powdered sugar until smooth. Add the vanilla and milk and continue to beat on medium speed until light and fluffy. Pipe the icing on each cupcake and dust with cocoa powder to finish.
Recipe created by Chefs Kerry and Joseph Griffith in recipe provided by Left Hand Brewing Company website at http://lefthandbrewing.com/recipe/milk-stout-cupcakes/
Serving Size:1 cupcake
Amount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 81mgCarbohydrates: 28gFiber: 1gSugar: 18gProtein: 3g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.