Friday, March 13, 2015

Guinness Chocolate Cupcakes and Hot Reuben Dip

Guinness Chocolate Cupcakes with Baileys Cream Frosting
Cook's notes: Don't just wait for St. Patrick's Day to try this decadent cupcake. It is moist and a wonderful combination of flavors. 
Cupcake Ingredients:
  • 1 cup of Guinness beer at room temperature
  • 1/2 cup butter plus 2 TB butter
  • 3/4 cup unsweetened cocoa
  • 3/4 cup sour cream (light)
  • 2 cups sugar
  • 2 large eggs
  • 2 cups flour
  • 2- 1/2 tsp. baking soda
  • 1 TB vanilla
  • 1/4 tsp. salt
Cupcake Directions:
  • Preheat oven to 350 degrees.
  • Pour beer into saucepan, add in chunks of butter, melt on a low heat.
  • Whisk in cocoa and sugar, stir mixture until a bit thick and sugar is dissolved. Remove from stove.
  • In a bowl beat sour cream, eggs and vanilla. Add in beer/sugar/cocoa mixture and beat until well mixed.
  • In another bowl whisk together flour, salt and baking soda. Add to wet ingredients and beat until smooth.
  • Place cupcake liners in muffin tins. Fill each liner with batter 3/4 cup full.  
  • Bake for 18 minutes or until  center comes clean using a toothpick.
  • Cool on a wire rack before frosting.
Frosting Ingredients:
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 4 TB. Bailey’s Irish Cream
Frosting Directions:
  • Beat butter and Baileys until smooth and fluffy. 
  • Add in powdered sugar and mix well. May need to add in milk to get correct frosting consistency.
  • Add a little sparkle to your cupcakes with green sprinkles.
Hot Reuben Dip

Cook's notes: This dip has all the elements of a classic reuben sandwich. It's sure to be a winner at your next gathering.
  • 8 ounces cream cheese, softened
  • 1½ cups (6 ounces) shredded Swiss cheese
  • 6 oz. deli sliced corned beef, chopped
  • ½ cup Thousand Island dressing
  • ½ cup sauerkraut, drained and patted dry with a paper towel
  • Preheat oven to 400 degrees. Lightly grease a medium sized baking dish. A glass pie dish works well too.  
  • In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
  • Bake for about 15 minutes, or until bubbly around the edges. 
  • Serve hot with pretzel crisps, Triscuits or cocktail-size rye bread squares.

Bon Appetit!

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