Irish Cupcakes from Monzu Bakery

Green Bay - Italian Meringue Buttercream

Ingredients

1/4 cups sugar

5 large egg whites

Pinch of cream of tartar

1 pound (4 sticks) unsalted butter, chilled

1 teaspoon pure vanilla extract

Directions

In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).

Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

Chocolate Guinness cake

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2  eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup Guinness             

3/4 cup Cocoa Powder

Directions

Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in Guinness (batter will be thin).

Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Cool 10 minutes; remove from pans to wire racks. Cool completely.