Little Leprechauns

Ingredients

Cupcakes:

57 g unsalted butter, softened
1/2 cup castor sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt (we used Pink Himalayan Sea Salt)
1/2 tsp bi-carb soda
1/4 cup unsweetened cocoa powder, sifted
3/4 cup plain flour
1/4 cup Guinness
1/4 cup sour cream

Frosting:

225 g cream cheese, softened
57 g unsalted butter, softened
3 cups icing sugar
1/2 tsp vanilla extract
3/4 tsp cinnamon
Green food colouring (as needed, we actually used 8 cap fulls for our green frosting)

Method

Preheat oven to 175 C.

Line 2 mini cupcake pans with 24 green liners.

In the bowl of a stand mixer, cream together butter and sugar.

Mix in egg and vanilla, follow this with the sifted dry ingredients and mix well.

Slowly incorporate Guinness and sour cream, mixing until the batter is smooth and steak free.

Using two tablespoons, use one to pick up the batter (each mini cupcake will take about half a tablespoon) and use the other spoon to spoon off the batter into the cupcake liner. This will be faster than estimating each liner.

Bake cupcakes for about 12 - 15 minutes, if you made larger cupcakes (standard) it may take about 18 - 20 minutes.

Allow cupcakes to rest in the pan for 3-5 minutes or until they are easy to handle.

Cool completely (you can speed up the process in the freezer if you need to serve immediately).

When ready to frost cupcakes, in the bowl of a stand mixer, beat together all the frosting ingredients bar the green food colouring.

Add cap fulls of the green food colouring until you have your desired colour.

Add frosting to a prepared piping bag and frost cupcakes. If you don't have a piping bag, just frost with a spoon.

Serve with a shot of Guinness and Enjoy!

Credits: AGFG Staff

Photo Credits: Shawn Sheather