Shamrocks and Rainbows and Beer?

Yes Beer!

Guinness to be exact.

I make these Chocolate Guinness Cupcakes every March to celebrate St. Patrick’s Day.

I also created a six-layer rainbow cake for my favorite boozy holiday.

Like the rainbow layer look? I just added six colors into our regular Vanilla Butter Cake but here is a great tutorial.

St. Patrick’s Day Guinness Cupcakes (Adapted from Here)

  • 1/4 cups + 2 tbs unsweetened cocoa powder
  • 1/4 cup Guinness plus 1 tsp instant coffee
  • 1 cup all purpose flour
  • 1/4 + 1/8 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup (1 cup) unsalted butter
  • 3/4 cups sugar
  • 1 egg + 1 egg yolk
  • 1 tbl vanilla extract
  • 1/3 cup sour cream

Preheat oven to 350°F. Line a muffin tin with paper liners.

In a microwave safe bowl, heat Guinness and coffee until hot. Add cocoa powder and whisk until dissolved. Let cool to room temperature.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a small saucepan over medium heat, melt butter and sugar. Remove from heat, pour into a mixing bowl, and mix on medium speed with an electric mixer until cool (4-5 minutes). Add egg and yolk and mix until combined, scraping down sides of the bowl as needed. Add vanilla and cocoa mixture, and beat until combined. With the mixer on low speed add flour mixture in two batches alternating with the sour cream, beating until each is just combined.

Pour batter into muffin tins, filling each 2/3 full. Bake for 20 minutes until a cake tester or toothpick comes out clean. Transfer to wire rack to let cool completely.

We used a basic chocolate frosting to tops ours but you can frost these with any buttercream or frosting you like. We also love this:

Bailey’s Frosting

  • 3 to 4 cups confections sugar, sifted (One full box)
  • 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
  • 3 to 4 tablespoons Baileys (or whole milk if you want to eliminate the booze)

In a large mixer bowl, whip the butter with a paddle attachment until very light and fluffly. Slowly add the sifted powdered sugar, letting it incorporate, until the butter becomes thicker and stiff. Slowly pour the Bailey’s (or milk) and continue to mix until combined. Frost each cupcake as high as you wish.

We had cupcakes at the end of our rainbow.

What’s at the end of your rainbow?

Happy St. Patty’s Day!

p.s. (Printable sign from cute blog here)

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One Response to Shamrocks and Rainbows and Beer?

  1. Johanna April 14, 2011 at 9:25 am #

    OMg this is so different! Love the shamrock cupcakes and rainbow cake!!

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