nonelvis | (no subject)

The Guinness cupcakes turned out quite nicely. The recipe is a little vague about important things like how many cupcakes it will actually make, which is a tiny problem in that there are only two of us in this house to deal with 16 cupcakes. I'll have to start giving them away to my interview subjects!

I mostly followed the recipe, since it was the first time I'd made it, but I did make an alteration in the sugar content. I had no dark brown sugar, so I subbed in all the light brown sugar I had (a shade less than the 2 cups called for) and a tablespoon or so of molasses. Close enough. The final result is moist and chocolatey without being overly sweet, and has a hint of bitterness from the Guinness. I'd definitely make these again.

This one looks great at full size in Flickr. GIANT CUPCAKE MACRO!

The white frosting gives it a proper Guinness "foam head":

... and of course, I had to make sure they weren't poisonous. One down, 15 to go ...

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Nom nom nom.

They look delicious.

They are. I am glad I restrained myself from making bite-size mini versions, because they'd all be gone by now -- at regular cupcake size, it's much more obvious if I'm eating too many of them at once.

It's so hard to get the texture of cupcakes right. Those look perfect.

Thanks! These are essentially a sour cream cake, and sour cream cakes always have lovely textures.