Want something different to serve for dessert on St. Patrick’s Day? Chocolate and Guinness® makes a great combination. The cake has a deep, robust flavor sweetened by the Irish cream frosting. The recipe is vegan so all your friends and family can enjoy. The frosting is not, but you could try substituting a vegan butter product.
3/4 cup soy or almond milk
1 teaspoon apple cider vinegar
1 cup plus
2 tablespoons flour (gluten free works too)
1/3 cup 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
3/4 cup (1 ½ sticks) butter (or butter substitute), room temperature
2-3 tablespoons Irish Cream liqueur
3-4 cups confectioners' sugar
To Make the Cupcakes
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.
To Make the Frosting
Beat the butter in the bowl of an electric mixer until light and fluffy. Add the Irish Cream and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
To add some green fun to you cupcakes, try sprinkling green sugar or jimmies on top. Or, like I've shown here, add a stripe of green food coloring paste up the sides of your pastry bags before filling them with the frosting. When piping, your frosting will come out with green stripes.
Makes 12 cupcakes.
Adapted from the book Vegan Cupcakes Take Over the World.