Lemon Curd and Grand Marnier Cupcakes

After my successful attempt at baking the other week, I was excited to try again. So this time: Lemon Curd and Grand Marnier. Anything with Lemon Curd involved is divine, and I just happen to have some lying around... Grand Marnier on the other hand can have quite a strong flavor so I was careful not to use too much in the recipe. As I mentioned with the Chocolate Cupcakes previously, I actually had a recipe, these beauties I did not. I just made it up as I went along. So the measurements that follow are approximations because again, I just came up with it. The Cupcakes did come out absolutely lovely. The cupcakes were tremendously moist and the sweet lemon was a delicious addition. Unlike the previous cupcakes, I did not ice them. At first I was going to top them with a similar cream cheese frosting with lemon and orange zest, but when they came out so citrusy sweet, I decided to just dust them with confectioners sugar. Enjoy!

Wet:
1 Vanilla Bean scored down side
1 cup milk (heated with vanilla bean, then cooled)
3/4 cup plain yogurt
2 Tbsp Lemon curd
1 1/2 Tbsp Grand Marnier Liqueur
1 tsp vanilla extract
1/2 cup vegetable oil
3 Eggs
Whisk all ingredients together. Whisk in eggs one at a time.
Dry:
1 1/2 cups flour
1 tsp baking soda
3/4 cup sugar
Slowly add dry ingredients to wet. Butter pans then fill with batter and bake for 20 to 25 minutes at 350 degrees.

Chocolate Guinness Cupcakes

I suppose I made these in honor of St. Patrick's Day, or just as an excuse for me to check up on my baking skills, or as another excuse to be able to drink and eat at the same time. Either way, you can't go wrong with Guinness Stout and Chocolate. My brother gave me the recipe, and as you might have noticed I haven't posted the particulars of recipes in the past, either because I was too lazy or I just threw the portions together and came out with the dish. Well, this, I actually measured each ingredient, so the recipe follows. The cupcakes came out moist and delicious. The flavor of the Guinness is very faint, not overpowering at all; the recipe only calls for 12 ounces, but it definitely gives the cupcake a light and airy texture. Enjoy!

50 mins (25 mins Active)
24 cupcakes

INGREDIENTS
1 (12-ounce) bottle Guinness stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa, plus more for garnish
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
For the Frosting:
1 (8-ounce) package cream cheese, softened
1/3 cup heavy cream
1 pound confectioners' sugar
Cocoa powder, for dusting

INSTRUCTIONS
Preheat the oven to 350°F.
In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.

In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.

Butter 24 muffin tins and divide the batter among the muffin tins.

Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

Make the frosting:
Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners' sugar.

Top each cupcake with a heap of frosting and dust with cocoa.