So, though it has been a couple of months,
I feel I would be remiss if I didn't share
something that changed my life this summer...
Guinness Stout Cupcakes.
It all started with trying to come up with a recipe for my baked goods entry in the county fair. The Trophy Wife is a perennial entrant, and this year would be no exception. It just doesn't feel like summer in a small town without making my trip to the fairgrounds, kibitzing with the octogenarians about baking, and showing up of the first day for a hot and tiring round of fair fun. So to the drawing board. In the past The Trophy Wife has made Fudge Meltaways (for which she won Best In Show), The Trophy Mother's Coffecake (nominated for Best In Show), and The Trophy Wife's Chocolate Cake (nominated for Best In Show). So what divine concoction to come up with this year?
And you know it will be divine.
Natch.
A year prior, Fulghi had decided to celebrate his birthday with a trip to the Getty museum in Los Angeles. These trips to the Getty are mostly about a lovely lunch, with art and self-improvement as an added, but not essential by-product. On this occasion, Fulghi chose a dreamy Chocolate Guinness Cake to finish off his celebratory lunch. Backstroking in caramel, this cake was warm and inviting, and made you wonder where this cake had been all of your life. Your miserable, Guinness-Cake-Free life.
So Fulghi, remembering this euphoric experience, suggested I do a Guiness Cake. After some research (the internet is your culinary friend), exploration on how to make such a cake (cupcake based on 3 different recipes), and trial and error in how to make it divine, The Trophy Wife came up with the following. Folks, hang on to your hats and glasses.
The Trophy Wife's
Guinness Stout Cupcakes
with Espresso-Caramel Frosting,
Caramel and Sea Salt
For the cupcakes:
1 C Guinness Stout
10 T butter
3/4 C cocoa powder
2 C sugar
3/4 C sour cream
2 eggs
1 T vanilla
2 C flour
2 1/2 t baking soda
1/4 t salt
Melt the butter and the Guinness together. When butter is melted, whisk in sugar and cocoa power. Meanwhile beat together sour cream, eggs and vanilla. Combine separately, the flour baking soda and salt. Add sour cream mixture to butter/beer mixture. Whisk in dry ingredients. Scoop into lined cupcake tins and bake at 350 degrees for 20-25 min., or until done.
For the Espresso-Caramel Frosting:
1 stick butter
1 box powdered sugar
1/4 C The Trophy Wife's Caramel Sauce (recipe listed in "On The Way To Cougartown" post)
1 T instant espresso powder
Heavy cream to spreading consistency
pinch salt
Combine the above ingredients, and add heavy cream in small increments, until you reach spreading consistency.
To assemble cupcakes:
Fill each cupcake with caramel. Poke four equal holes in the top of the cupcake and fill. This will ensure that each bite of cupcake is accompanied by fabulous caramelness. (Caramelness. Yeah, I made it up. Deal. If The Trophy Wife can't make up a word every now and again, what good it it being The Trophy Wife?) Top with frosting. Drizzle caramel over top, and sprinkle with sea salt.
Y'all can thank me when you wake from your sugar coma.
