Ingredients
1 cup Guinness
10 tablespoons butter, cubed
2 cups sugar
6 tablespoons baking cocoa
2 eggs, beaten
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
CREAM CHEESE ICING:
1 package (8 ounces) cream cheese, softened
2-3 cups confectioners' sugar
1 stick of softened butter
2 tablespoons of milk
Directions
Grease or line 24 cupcake tins or (2 eight inch cake pans)
In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350° for 30 minutes for cupcakes or (45-50 minutes for cake pans) or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and butter and milk; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand.
these were frosted tinting icing light blue (save a small amount for clouds white), and I used Candy Sour Rainbow "Extremes" for Lucky Rainbows
