When some of my lovely friends recently got engaged, as a present I made them some miniature cup cakes to enjoy at their engagement party.
To give the cakes a little more depth I decided to go for chocolate Guinness with a cream cheese frosting and used mini muffin cake cases, which are slightly smaller than fairy cakes.
This recipe is my version of The Hummingbird Bakery’s chocolate Guinness cake. I’ve made it a lighter sponge and also put a little more Guinness in and a lot less sugar (the original cake has 400g of caster sugar). This makes the cake light and fluffy with a subtle but not overpowering chocolatey flavour that isn’t too sweet.
125g salted butter
250g caster sugar
100g cocoa powder
1 tsp vanilla essence
320g self raising flour
100g softened butter
125g full fat cream cheese
500g icing sugar
A little cocoa powder for dusting the top
Preheat the oven to 180C/160 fan/Gas 4 and get your cake cases ready in a tin.
Heat the butter and sugar together on a low heat and when the sugar has dissolved add in the Guinness. Leave to cool slightly before whisking in the eggs and vanilla essence.
Sift in the flour and cocoa powder and then use a handheld blender (or transfer the whole thing to a standing mixer) and mix the cake batter until there are no lumps remaining.
Pour the mixture into the cake cases until they are three quarters full and then pop into the oven for 15 minutes.
The sponges are done once they spring back when you gently press them, or a sharp knife inserted into one of the cakes comes out clean.
Leave to cool completely before the icing stage. While you’re waiting for the cakes to cool make your icing.
Beat together the butter, cream cheese and sugar until it forms stiff, smooth, peaks. The icing needs to be really stiff to achieve the peaks I’ve used as if the icing is too runny it will simply slip off the cake.
When you have a stiff icing mixture, place it into a piping bag and snip off the end, then simply pipe blobs onto each of your cakes and then sprinkle with cocoa powder.