This makes 24 cupcakes. I have gotten such rave reviews about these that I simply must share. The components of cupcakes, filling, and frosting are from three different recipes. The cupcake recipe is one I have made many times from browneyedbaker.com. The filling is home-made seedless raspberry jam. You could buy some at the store, probably with the same effect. The frosting is based upon sallysbakingaddiction.com.
Cupcakes: 1 cup Guiness stout 1 cup butter 3/4 cup cocoa powder 2 cups flour 2 cups sugar 1-1/2 tsp. baking soda 3/4 tsp. salt 2 eggs 2/3 cup sour cream
Prepare cupcake tins with 24 paper liners. Preheat oven to 350 degrees. Place Guiness and butter in a saucepan and bring to a simmer over medium heat. Whisk in the cocoa powder until smooth. Remove from heat and let cool a little bit.
In a medium bowl, whisk together the dry ingredients.
In a mixer, mix together the eggs and sour cream until combined. Add the Guiness mixture and mix until combined. Slowly add the flour mixture until just mixed, then fold until it’s completely combined.
Divide the batter equally between the paper liners. Bake for 20 minutes or until a light touch and they spring back up. Let cool completely.
Once cooled, remove the centers (I used my handy cupcake corer) and dribble seedless raspberry jam into each one. Rather than throw them away, we snack on the cupcake cores. Another idea would be to use them to make small trifles. I digress. The jam should be even with the top of the cupcake.
Frosting: 3/4 cup butter, room temperature 3-1/2 cups powdered sugar 3 Tbsp. heavy cream 2 tsp. vanilla extract Dash of salt 1/2 cup seedless raspberry jam
Beat butter until softened. Add powdered sugar, cream, vanilla, and salt. Beat slowly until smooth. Add seedless raspberry jam and beat slowly until well incorporated. Add powdered sugar if it’s too thin or more cream if it’s too thick. Update: I just learned that mixing the frosting slowly will reduce the air bubbles forming in the frosting.
Place into a piping bag and pipe onto the tops of the cupcakes. Like I said, I got RAVE reviews for these cupcakes. I mean for reals.
Bake at 350 degrees for 20-22 minutes. I like to see a tinge of golden brown across the top of mine. Eat right away or chill and eat later, reheated or not.
This recipe is found at
I start by rough chopping 4 cups of green tomatoes, a large sweet onion, and a large bell pepper.
Then I put the tomatoes, onion, and pepper into a food processor. I carefully pulse the processor until the vegetables are chopped small, but not pureed. It’s tricky and you have to be careful. I put the vegetables into a large bowl and stir in the salt. Let it sit for an hour and then drain through a fine strainer.
So, here’s how I did the hot water bath processing . . . I’ve got a massive 7-quart pressure cooker, but that thing is too much of a beast to can only 4 half-pint jars. Instead, I put my metal steamer basket in the bottom of my largest stock pot and filled the pot with water, nearly to the top. I brought the water to a boil while the relish was simmering. I also had my tea kettle over a flame for more hot water as needed. Once the water in the pot was at a full boil, and the relish had been put into the jars and sealed, I placed each jar carefully into the boiling water and and made sure they were covered with boiling water from the kettle. Once the water came back to a boil, I set the timer for ten minutes. The trick is the metal steamer basket. I’ve tried water bath canning without a rack in the bottom of the pot and ended up with broken jars and a big mess. My metal steamer basket allows the boiling water to bubble without rocking the jars. Different shape jars and sizes pots and steamer baskets would suggest that you make sure it will all fit as necessary before beginning the process. Please consult a canning expert if you have never done any home canning before. I am certainly not an expert.
Bring to a boil 3-1/2 cups water and 1-1/4 cups vinegar. I used cider vinegar. Add 1 Tbsp. canning salt. Remove from heat and let cool.
Foods Passion 