Guinness & Pretzel Cupcakes w/ Caramel Buttercream

makes 24
¾ cup unsalted butter, softened
1 ¾ cups sugar
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 eggs, room temperature
1 teaspoon vanilla
1 cup Guinness
¼ cup milk
8 oz mini chocolate covered pretzels (plus 24 extra to garnish)
1. Preheat oven to 375 degrees F, line muffin tin with paper liners
2. Whisk together flour, baking powder, and salt
3. Eat butter and sugar together for 2 minutes, or until light and fluffy
4. Add eggs, one at a time, beating between each, then add vanilla
5. Combined the beer & milk
6. Alternate adding flour mixture & beer mixture to butter/sugar, starting and ending with the flour, beat on low between each addition
7. Beat on low until batter is smooth, stir in mini chocolate covered pretzels
8. Fill muffin cups ¾ full, and bake for 14-18 minutes, or until toothpick inserted in middle comes out clean
Guinness Caramel Buttercream
½ cup + 3 tablespoons caramel topping
¼ cup milk
1 tablespoon Guinness
2 sticks unsalted butter, softened
5 cups powdered sugar
1. Cream butter until light and fluffy
2. Beat in half of the powdered sugar
3. Add caramel, milk, and Guinness, beat
4. Gradually add remaining powdered sugar, beat until smooth
posted 6/4/13
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