There’s nothing better than tea and cake on a rainy afternoon. Just add Guinness to the equation and your fantasy of rolling green hills and snug Dublin pubs comes alive. To celebrate the forthcoming opening of the Cape Town branch of In Good Company we baked some deliciously damp cupcakes using Nigella’s buttery beer recipe.
What you’ll need:
- 250 ml Guinness
- 250 grams unsalted butter
- 75 grams cocoa powder
- 400 grams caster sugar
- 142 ml sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 275 grams plain flour
- 2 ½ teaspoons bicarbonate of soda
- Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin or set out 14 cupcake holders on a baking tray.
- Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour (or about 30-40 minutes if you are making cupcakes). Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing.
The best accompiament is crème fraiche or creme cheese icing; though we’ve kept things simple here and left it out. In Good Company have the best range for spicing up your baking experience. The exciting news is their Cape Town store opens on the 8th June at 4 Cavendish Street, Claremont. We love their circus-tent-striped and polka dot-themed cupcake holders.
Instead of cupcakes use a good old fashioned baking tin for a full-bodied cake which makes about 12 slices.
Happy Baking from the DECO team!