Split Pink Cupcakes Recipe
Have fun playing with the colour of the icing for these rich Guinness and chocolate cupcakes. Add more jam to make it pinker, up the cocoa for a duskier tone, leave if split or stir thoroughly to make a smooth colour. The choice is yours!
Difficulty: ★★★☆☆
Makes 12 cupcakes
For the cupcakes
- 100ml Guinness or stout
- 125g unsalted butter, cubed
- 200g caster sugar
- 1 tsp vanilla bean paste or ½ tsp vanilla extract
- 2 tbsp cocoa powder
- A pinch of fine salt
- 100g plain yoghurt or kefir
- 1 large egg, lightly beaten
- 140g plain flour
- 1 tsp bicarbonate of soda
For the split pink icing
- 100g unsalted butter, softened
- 100克脂肪奶油干酪
- 300g golden icing sugar
- 50g smooth strawberry or raspberry jam (if you only have a chunky fruit jam, heat slightly, strain and measure 50g strained quantity)
- 1 tbsp lemon Juice
- 2 ½ tsp cocoa
- Preheat the oven to 180°C, 160°C Fan, Gas Mark 4 and line a cupcake tin with 12, paper cupcake cases.
- 热吉尼斯和黄油放在一个中等大小的锅a medium-low heat, until the butter has melted. Remove from the heat and stir in the sugar, vanilla, cocoa, salt, yoghurt and eggs. Once well combined, fold in the flour and bicarbonate of soda.
3. Divide the batter between the paper cases and bake for 35-40 minutes, until risen and springy to the touch. Set aside to cool.
4. To make the icing, beat the butter and 150g icing sugar in the bowl of an electric mixer or with a handheld whisk, until smooth. Slowly add the cream cheese and the rest of the icing sugar with the cocoa powder. Loosen the jam with the lemon juice and pour ¾ of the mixture into the icing. Roughly fold through the remaining jam, leaving a rippled effect and use to top the cupcakes. Decorate with a sprinkling of dried raspberry powder, if preferred.
