Miscellaneous | Recipes
KEITH’S FAVOURITE ST. PATRICK’S RECIPE
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- March 17,2017
- by Site Administrator
St. Patrick’s Day is the perfect occasion to cook up all the sweet little Guiness based treats!
Keith is the same as many other people and loves something a little different and slightly alcoholic…BLACK VELVET CUPCAKES
100g softened butter, plus a little for greasing,
175g light brown soft sugar,
100g self-raising flour,
50g ground almonds,
1/2 tsp bicarbonate of soda
5 tbsp cocoa, plus a little for decorating,
For the cream:
200ml double cream,
25g icing sugar
Splash of Champagne (optional)
AND 6 dariole moulds
Warm oven to 180C/160C fan/gas 4. Grease and line the bottoms of 6 dariole moulds with baking paper. In a bowl, mix the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness. Beat together until smooth in consistency. Split between the moulds then bake for 20-25mins until risen and a skewer poked in comes out clean. Cool for 15 mins then remove from tins and cool completely – the same way up they baked, don’t turn upside-down!
Whip cream with the icing sugar and splash of Champagne (if including) until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa.
Perfect served with a glass of Champagne or Black Velvets (champagne & Guinness) for pudding.
Let us know if you’ve tried these, comment below…