Guinness Cupcakes

Moist beetroot and stout cupcakes topped with a smooth cream cheese icing, perfect for celebrating St. Patrick’s Day.

Baking Vegetarian Beetroot Cupcakes St. Patrick's Day

Estimated Nutrition

Calories

565.7

kcal / serving

6788.1 kcal total

Carbs

74.5g

per serving

894.4 g total

Fat

27.7g

per serving

332.6 g total

Protein

4.5g

per serving

54.2 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

225

450

Dairy

piece

Eggs

Free-range

200

Unsalted Butter

Softened

200

Cream Cheese

Full-fat

GrainsCereals

175

Plain Flour

Liquids

100

Irish Stout

NutsSeeds

pod

Vanilla Pod

Seeds scraped out

OilsFats

100

Corn Oil

Vegetables

225

Beetroot

Cooked, no added vinegar

Method

Preheat the oven to 200°C and line a muffin tin with paper cases.

Sift cocoa powder, flour, baking powder, and sugar into a bowl.

Blend eggs, beetroot, stout, and oil in a food processor until smooth.

Stir the beetroot mixture into the dry ingredients until just combined.

Spoon the batter into cases and bake for 20-25 minutes until springy.

Beat butter, cream cheese, and vanilla seeds together until smooth.

Beat in the icing sugar slowly and pipe or spread onto cooled muffins.