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Split Pink Cupcakes Recipe | Little Greene

Split Pink Cupcakes Recipe

Have fun playing with the colour of the icing for these rich Guinness and chocolate cupcakes. Add more jam to make it pinker, up the cocoa for a duskier tone, leave if split or stir thoroughly to make a smooth colour. The choice is yours!

Difficulty: ★★★☆☆

Makes 12 cupcakes

For the cupcakes

100ml Guinness or stout
125g unsalted butter, cubed
200g caster sugar
1 tsp vanilla bean paste or ½ tsp vanilla extract
2 tbsp cocoa powder
A pinch of fine salt
100g plain yoghurt or kefir
1 large egg, lightly beaten
140g plain flour
1 tsp bicarbonate of soda

For the split pink icing

100g unsalted butter, softened
100g full fat cream cheese
300g golden icing sugar
50g smooth strawberry or raspberry jam (if you only have a chunky fruit jam, heat slightly, strain and measure 50g strained quantity)
1 tbsp lemon Juice
2 ½ tsp cocoa

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4 and line a cupcake tin with 12, paper cupcake cases.
Heat the Guinness and butter in a medium pan over a medium-low heat, until the butter has melted. Remove from the heat and stir in the sugar, vanilla, cocoa, salt, yoghurt and eggs. Once well combined, fold in the flour and bicarbonate of soda.

3. Divide the batter between the paper cases and bake for 35-40 minutes, until risen and springy to the touch. Set aside to cool.

4. To make the icing, beat the butter and 150g icing sugar in the bowl of an electric mixer or with a handheld whisk, until smooth. Slowly add the cream cheese and the rest of the icing sugar with the cocoa powder. Loosen the jam with the lemon juice and pour ¾ of the mixture into the icing. Roughly fold through the remaining jam, leaving a rippled effect and use to top the cupcakes. Decorate with a sprinkling of dried raspberry powder, if preferred.

Split Pink Cupcakes Recipe

Difficulty: ★★★☆☆

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