In honor of St. Patrick’s Day Foodies on the Fly traveled to Boca Raton to try out the Guinness Cupcake at Saquella Café. Saquella is a trendy little café located in Royal Palm Place with modern décor and gorgeous chandeliers hanging from the ceiling. The Italian bistro serves breakfast, lunch and dinner as well as a selection of home made desserts and coffee.
Our main purpose of the trip was to try out the cupcake, but of course we sampled lunch too! We’ll post the lunch review soon!
The Guinness Cupcake can be described as a grown-up version of the Hostess Cake, Chocolate cake with a hint of Guinness and frosted with cream cheese frosting. There is a dollop of frosting in the center and a layer of chocolate on top. The home made creation was served on a modern white plate, drizzled with syrup and chocolate and looked extremely tasty. We could not wait to sink our forks into it!
The Verdict:
This cupcake was even better than imagined! The cake was super moist and had just the right amount of stout. It was light and fluffy, chocolaty but not overpowering and overall delicious! The frosting was also very good. It was not to sweet or heavy and it perfectly complemented the dessert. If you are a fan of chocolate, Guinness or both you have to try this cupcake. And since it is St. Patrick’s Day, you have a valid excuse to head over to Saquella now to pick one up!
Need a coffee pick me up? Try their Caramel Latte. Delicious and sweet the perfect companion for dessert!
Saquella Café
410 Via De Palmas
Boca Raton, Fl. 33432
Can’t make it to the café? Try this recipe at home!
Guinness Cupcakes with Bailey’s Irish Cream
{from the pinkapron.com}
Ingredients:
1 cup of Guinness Stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Directions:
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Bailey’s Irish Cream Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup) unsalted butter, softened
3 to 4 tablespoons Baileys
Whip the butter in the bowl of an electric mixer, for several minutes, until light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. Add in Bailey’s to desired thickness.
You might also like:
Whisky Cake in the Jar {from Sprinkles Bakes}
Irish Cream Cupcakes with Bailey’s Buttercream Frosting {from Recipe Girl}
Lucky Green Velvet Baby Cakes {from Picky Palate}
Foodies on the Fly 