I’ve never been much of a beer drinker. I just don’t care for the bitterness. I’ve also never been to Ireland, though I’m dying to go! I’ve heard from many friends who have visited that Guinness from the source itself tastes so much better than the Guinness they serve in the U.S. Because Guinness is particularly bitter, an acquired taste, it’s apparently also common for college kids and tourists to add black currant juice to the beer to make it more palatable.
I was surprised and intrigued by this suggested combination. I’ve found from my research that locals feel adding black currant ruins the Guinness. But I’m working with U.S. Guinness here, so I hope it justifies the use of black currant. I started off with a Guinness cupcake, and when I tasted the batter, it was incredibly bitter. I was a bit worried how this would turn out, but reminded myself that I’m not a beer drinker so it’s probably just me.
The icing is made with a combination of both Guinness and black currant liqueur, Creme de Cassis, and when I tasted it, I was truly surprised by how much the black currant meshed with the Guinness, while completely removing any bitterness caused by the beer. And once I added it to the cupcake, it was a match made in Heaven! So if you can’t make it to Ireland, this Guinness and black currant cupcake will be the perfect addition to your St. Patrick’s Day celebrations!