Cakes & Cupcakes/ Recipes

Guinness Stout Mini Bundt Cakes with Baileys Buttercream

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I am not Irish. But I love cakes. Especially boozy cakes. Like these Guinness Stout Mini Bundt Cakes with Baileys Buttercream and Irish Whiskey Caramel Sauce.

Guinness Stout MIni Bundt Cakes with Baileys Buttercream PineappleandCoconut.comBoozy cakes with boozy butter cream and boozy caramel sauce. Seriously doesn’t get much better than this.

Guinness Stout MIni Bundt Cakes with Baileys Buttercream PineappleandCoconut.com

I finally got to use the mini bunt pan that I stole borrowed from my mom. I love it. I would have been nicer to have two of them to bake all the cakes at once instead of in two batches. But it worked out great and how cute are they?!?

Guinness Stout MIni Bundt Cakes with Baileys Buttercream PineappleandCoconut.com

I really need to use my mini bundt pan more often. I love how these came out, perfect size to share or to eat all by yourself if you are extra hungry. Guinness Stout MIni Bundt Cakes with Baileys Buttercream PineappleandCoconut.com

Yield: 12

Guinness Stout Mini Bundt Cakes with Baileys Buttercream

Guinness Stout Mini Bundt Cakes with Baileys Buttercream

Guinness Stout Mini Bundt cakes with Baileys Swiss Meringue buttercream and Irish Whiskey caramel drizzle Makes 12 mini bundts

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 ¼ c Guinness stout
  • 2 sticks butter ( 1 cup)
  • 1 tsp vanilla extract
  • 2 large eggs, room temp
  • 2/3 c Greek Yogurt, room temp
  • 2 cups all purpose flour
  • 1 ¾ c sugar
  • ¾ c dark cocoa powder
  • 2 tsp espresso powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • Caramel Sauce
  • Either homemade or jarred sauce, ½ cup
  • 1-2 tbsp Irish whiskey

Instructions

  • Preheat oven to 350 Deg. F. Grease either a 6 space mini bundt pan or a 12 cup bundt pan generously with butter, making sure it’s well covered
  • Melt the butter with the Guinness in a saucepan over medium heat, once the butter is melted bring to a simmer and remove from the heat. Whisk in the cocoa powder and keep stirring until the mixture is thickened and all the cocoa powder is fully mixed in. Set aside to cool
  • Sift together the flour, sugar, espresso powder, baking soda and salt.
  • In a bowl of a stand mixer whisk together the yogurt and eggs until combined, add in the cooled butter-Guinness mixture and vanilla extract and mix again until thickened.
  • Add in the flour mixture and mix on low until just combined.
  • Pour into prepared pan, distributing evenly in the mini pan, just slightly over half full in each space ( or all the batter if using a 12 cup bundt pan) and bake for 20-25 min until done. (30-35 if using larger pan)
  • Cool for 10 min in pan and using a small spatula gently pull away sides to make sure they aren’t sticking. Invert the pan using a wire cooling rack and gently lift the bundt pan away. Cool completely before frosting.
  • For the Caramel Sauce :
  • Slightly heat up the sauce (Microwave for 30 seconds in a glass bowl is fine) and add in 1 tbsp of the whiskey and stir well. Taste and add in the other tablespoon if desired. Drizzle over frosted cakes.
  • Notes: I only have one 6-space mini bundt pans so I had to make the cakes in two batches. I let the pan fully cool down, washed it and re-greased it before baking the second batch. I kept the remaining batter at room temperature. The second batch of cakes rose just as well as the first did.
  • Yield: 12

    Baileys Buttercream

    Baileys Buttercream

    Baileys Swiss Meringue buttercream

    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes

    Ingredients

    • 4 egg whites
    • 1 cup sugar
    • 2 sticks of butter , cut into 1 tbsp slices
    • ¼ cup Baileys (or any Irish cream liqueur)
    • Pinch salt

    Instructions

  • In a bowl of a stand mixer whisk together the egg whites, sugar and pinch of salt
  • Heat over a pan of simmering water, make sure the bowl doesn’t touch the water, and whisk constantly until the mixture reaches 160 deg f and feels slippery to the touch.
  • Immediately place the bowl back on the stand mixer, attach the whisk attachment and slowly raise the speed to high. Whip on high about 7-9 minutes or until the bowl feels cool to the touch. Lower the speed to medium and add in the butter 1 tbsp at a time until all added in. Mix again on high to fully incorporate the butter and have the buttercream come together. Lower the speed again and add in the Baileys and mix until well incorporated and then mix again on high to bring it back to the right consistency. Remove the bowl from the stand mixer and scrape all the buttercream off the whisk attachment and slowly stir with a spatula to remove air bubbles. It is now ready to pipe or spread on cakes.
  • Notes : this is half my normal recipe since my normal makes enough frosting for a two layer 9 inch cake or piped on 36 cupcakes.
  • Guinness Stout MIni Bundt Cakes with Baileys Buttercream PineappleandCoconut.com

    Yummmmmmmy.

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    1 Comment

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