This Guinness cupcake recipe might help turn your January frown upside down

Sigh. Here we are again. It's January, Covid figures are through the roof and nightlife is essentially outlawed.

The weather is bleak and there's nothing to do. Nothing to do except perhaps, dare we say it, bake?

Now we know you might be permanently scarred from the banana bread era of early lockdown in 2020, but hear us out because we've got a cupcake recipe which might make you consider a return to your kitchen counter.

It's not just any cupcake recipe, it's a Guinness cupcake recipe ladies and gentlemen. First published by the lovely folks over on BakingMad.com, this original recipe utilises the sweet nectar of Guinness to create a batch of chocolate cupcakes so delicious they may even have the power to transport you to the pub on first bite (mentally transport you, that is).

And best of all, it actually looks extremely simple and easy to achieve. Say it with us now - on your marks, get set, bake!

What you need for the cupcakes:

• 250ml Guinness
• 250g Butter (unsalted) (softened)
• 400g Unrefined golden caster sugar
• 2 Egg(s) (free range) (large)
• 1 tsp Vanilla extract
• 140mlButtermilk
• 280g Plain white flour
• 2 tsp Bicarbonate of soda
• 0.5 tsp Baking powder
• 3 tbsp Cocoa powder

What you need for the icing

• 50g Butter (unsalted) (softened)
• 300g Icing sugar
• 125g Cream cheese (full fat)

How to make it:

1. Start by preheating the oven to oven to 170°C (150°C fan, gas mark 3), then line a cupcake tin with 12 cases.

2. Pour the appropriate amount of Guinness into a saucepan and not a drop more. Add the butter then put the mixture on a gentle heat and tire until the butter has melted. Take the mix off the heat and add the cocoa powder and sugar before stirring again.

3. Meanwhile, in another bowl, mix the eggs, buttermilk and vanilla extract together and then add to the Guinness and cocoa mixture in the saucepan.

4. Sift the flour, baking powder and bicarbonate of soda together into a large bowl. Grab the saucepan mix and add that to the large bowl. Next, mix until all the ingredients are well combined. You may need a hand-held mixer for this job.

5. Once you are happy with the mixture, spoon into the 12 cupcake cases you have prepared. Make sure they are around two thirds full to leave room for when the mixture expands

6. Bake for 25 minutes. You can test your cupcakes' readiness using a skewer. Poke a small hold in one cake - if it comes out clean they are good to go. Once baked, leave the cakes to stand on some cooling wire.

7. Mix the butter and icing into a smooth mix before adding the cream cheese to give your frosting mix a light and fluffy texture. Spoon the mixture onto the cooled-off cakes and use the back of a spoon to shape.