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,

1 egg,

100g self-raising flour,

50g ground almonds,

1/2 tsp bicarbonate of soda

5 tbsp cocoa, plus a little for decorating,

150ml Guiness

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…