Dragon stout (brewed in Jamaica by Red Stripe) is one of my favorite beers & I think it’s highly under rated. Its 7.5% alcohol content makes it a drink that is best sipped & savored. This stout has a malty caramel flavour with spicy liquorice undertones.
The stout makes these cupcakes satisfyingly dense. I halved the sugar content from the original recipe as there is a lot of sweetness in the stout, so you may need to add more sugar if you chose to use a different stout (Guinness, for example). Enjoy these rich & moist cupcakes with a glass of stout.
Ingredients for 6 cupcakes
60ml Dragon Stout
½ tsp vanilla extract
35g maize flour
35g glutinous rice flour or tapioca flour
½ tsp bicarbonate of soda
1. Preheat the oven to 180°C/gas mark 4. Line a muffin tins with 6 paper or silicon muffin cases.
2. Pour the Dragon Stout into a large saucepan, add the butter in small pieces and heat until it all melts together. Turn off the heat but leave the pot on the pan.
3. Whisk in the cocoa and sugar. Beat together the buttermilk, eggs and vanilla extract then mix into to the pan. Finally whisk in the flour and bicarbonate of soda. Do this little by little so you avoid lumps of flour in the batter.
4. Now divide the mixture between the muffin tins. The mixture should be quite wet. Scatter over the flaked almonds.
5. Place tins in the oven and bake for 18-20 mins, or until they are nicely puffed up and a skewer comes out clean
6. Cool on racks and remove the cakes from the tin when they’re cool & firm.