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Recipe: St Patrick’s Day Guinness Cupcakes

Not one for downing pints of the back stuff on the 17th March? Celebrate in sugary style instead with these St Patrick's Day Guinness Cupcakes from Gastrono-me.

Knocking back pints of Guinness on St Patrick’s Day isn’t for everyone (although after the year we’ve had you might surprise yourself…). There are other tastier ways to celebrate and get your hit of the ebony nectar on Paddy’s Day though, including these scrumptious St Patrick’s Day Guinness Cupcakes created by Gemma Simmonite, chef and co-founder of Gastrono-me in Bury St Edmunds.

St Patrick's Day Guinness Cupcakes

“A rich dark Guinness-laced chocolate cupcake topped with this heavenly light frosting is the perfect choice for a St Patrick’s Day treat. This buttercream may be a little more work, but I promise you it’s so worth the extra effort – once you’ve tried this buttercream, you’ll find it impossible to ever make any other!” says Gemma.

Recipe for St Patrick’s Day Guinness Cupcakes

Makes 12 cupcakes

For the Vanilla Swiss Meringue Buttercream:

  • 3 large free-range egg whites
  • 185g caster sugar
  • Pinch of salt
  • 250g butter cut into small cubes
  • 1 teaspoon of vanilla extract


In a large clean bowl combine the whites and the caster sugar.

Set the bowl over a saucepan of simmering water – make sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar is completely dissolved and the mixture reads 71c on a jam thermometer – this should take between 2-3 minutes.

Remove the bowl from the heat and tip the contents into a stand mixer bowl attachment. On high speed use the beater attachment and beat the whites until full and fluffy. The mixture should now be at room temperature and look glossy and whipped.

Reduce the speed to medium on the stand mixer and add the pinch of sugar.

Start adding a few cubes of butter a little at a time, beating well until the butter disappears before adding more. Keep adding until all the butter is used, then add the vanilla extract. Continue to beat for a further 3 minutes.

For the cupcakes:

  • 155g plain flour
  • 30g cocoa powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 125g granulated sugar
  • 100g light brown sugar
  • 60g butter at room temperature
  • 1 large free-range egg
  • 1 tsp vanilla extract
  • 125 ml Guinness
  • 60ml buttermilk


Sift together the flour, cocoa powder, bicarbonate of soda, and salt into a large bowl. In a stand mixer bowl beat the granulated sugar, brown sugar and the butter until light and fluffy.

Add the egg and the vanilla extract and beat again.

Add the flour mixture a little at a time alternating between the buttermilk and the guiness, scraping down as needed. Continue beating until fully combined and no traces of flour remain.

Carefully spoon the batter into the 12 cupcakes cases.

Bake for around 20 minutes until fully risen and a toothpick comes out clean.

Transfer to a wire rack to cool before frosting.

To decorate:

Snip the end of a disposable piping bag and insert a 1m Wilton open star piping tip.

Put the piping bag into a tall wide glass – a pint glass is ideal or a small vase. Allow the sides to overhang, this will make filling the piping bag far easier.

When filled to the amount required, remove from the glass, and carefully smooth the buttercream down the bag to eliminate air pockets, then screw the bag tightly.

Working clockwise, pipe a continuous circle moving upwards on top of the cupcake. It may seem a little daunting if you’ve not piped cupcakes before, but a little practice and you will get the hang of it.

Like the look of this recipe? Try Gastrono-me’s Pumpkin Spiced Muffins too.

Find more ideas here


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