Lucky Lugene Cupcakes
1 cup Lugene Chocolate Milk Stout
8 oz. butter
3/4 cup unsweetened cocoa
2 cups flour
2 cups sugar (1 brown)
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Preparation: Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the Lugene and butter. Stir over medium heat until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Remove from heat and cool to room temperature.
In a bowl, whisk the flour, sugars, baking soda, and salt and set aside.
Heat oven to 375°.
In a mixing bowl, beat eggs and buttermilk. Add to the cooled cocoa mixture and stir until well combined. Stir in the flour mixture; mix just until smooth and well blended.
Fill cupcake papers 2/3 full.
Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.
(Makes about 18 cupcakes)
Irish Cream Frosting
1/2 cup butter
1 tsp vanilla extract
3 1/2 cups confectioner’s sugar
4 Tbsp Irish Cream liqueur
2-4 drops green food coloring (optional)
In a mixing bowl with electric mixer/beater, beat the butter and vanilla until light. Slowly beat in confectioner’s sugar and about half of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency.