End of the Rainbow Cupcakes

Forget gold, we'd feel lucky to find this cupcake at the end of the rainbow! This is a rich, thick frosting made in the style of mousse. Due to the amount of dark chocolate in the recipe, it is denser than a mousse and perfect for frosting a tender vanilla cupcake. Our Natural Irish Stout Beer Type Extract gives the full flavor of a dark beer without the alcohol.

Ingredients

• 1½ cups all purpose flour
• 3 tbsp cornstarch
• 2 tsp baking soda
• ¼ tsp salt
• 3 large eggs
• 1 heaping cup sugar
• 6 tbsp unsalted butter, melted and cooled slightly
• ¼ cup oil
• 1 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• ¾ cup milk

• 2 cups chopped dark chocolate
• ¾ cup (1½ sticks) unsalted butter
• 2 tsp Amoretti® Natural Irish Stout Beer Type W.S. Extract
• ⅓ cup sugar, divided
• 7 egg yolks
• 7 egg whites

• standard cupcake pan
• cupcake liners
• assorted sprinkles for decorating

Directions

1. Preheat the oven to 350℉.
2. Sift together flour, cornstarch, baking powder, and salt. Set aside.
3. Whip eggs and sugar till light and fluffy.
4. Add melted butter, oil, and Madagascar Bourbon Vanilla.
5. Alternate adding dries and milk, beginning and ending with dries.
6. Bake for 18-20 minutes.
7. Let cool completely before frosting.

1. Over medium-low heat, melt the chocolate and butter over a bain marie, stirring until smooth. Remove from heat and stir in Natural Irish Stout Beery Type Extract.
2. Whip half of the sugar and the egg yolks to ribbon stage and set aside.
3. In a clean bowl, whip the other half of the sugar with the egg whites to make a soft meringue.
4. Fold the melted chocolate and butter mixture into the egg yolks.
5. Add the meringue in thirds, folding gently with each addition.
6. Cover and chill for two hours or overnight before using.