I absolutely love this new series! Love the host, love the kitchen and it's super calming. Keep posting the amazing videos :) They just make me so happy.
Hi, Lindsay. I am willing to sacrifice a Guinness to make cakes (I've done it before), but looking in my local bulk food store today, I couldn't find gold candy hearts. Would you think green jujubes might look as cute, or should I forget it altogether and just do the frosting?
You could totally substitute with small green gummy candies, green m&ms, green sprinkles - whatever your heart desires! Of course, if you're not the crafting type, just the frosting alone is quite delicious. Enjoy!
Hehe. You should change the title then ;P Before I clicked on the video it just said "with Lindsey St...". I thought this was a cooking show with Lindsey Stirling the musician and was quite intrigued :D Those cupcakes seem very nice btw. I might make those when I get around to it. Though I live in an area where Guinness is kinda hard to come by... Do you think any dark beer will do or could it turn out too bitter?
It's cool that you're actually answering comments. But don't scroll too far down! That's where the troll lives! hahaha Hope to see you in more videos!!
Janet Hart If the alcohol is completely removed depends how hot and how long you cook it. But the alcohol evaporates before anything else. So there is no way to "intensify" alcohol by cooking it. Maybe you are talking about distillation? That is condensing the vapors coming off that mixture.
Wine, spirits, and beer are used in cooking to enhance the flavor and aroma of dishes. Contrary to what most people believe, the entire alcohol content doesn’t always evaporate or boil away before the food is served. A study from the U.S. Department of Agriculture’s Nutrient Data Laboratory showed that it can take longer than two and a half hours for all the alcohol to be cooked out of food to which wine or some other alcoholic beverage has been added. The study showed that the amount of alcohol remaining depends in part on the cooking method. For example, after brandy has been “flamed” - poured on foods and then set alight - approximately 75 percent of the alcohol remains after the flames have died down. The study also revealed that alcohol content diminishes with cooking time. After being added to food that then is baked or simmered for 15 minutes, 40 percent of the alcohol will be retained. After cooking for an hour, only about 25 percent will remain, but even after 2.5 hours of cooking, five percent of the alcohol will still be there. Of course, the amount of alcohol in an individual serving will be quite low. People need to avoid alcohol for various reasons, such as to guard against alcoholic relapse, to protect a fetus, or to avoid adverse reactions that might be brought on by certain medications. The best bet for such people would be to ask if a particular dish is cooked with wine or spirits before ordering in a restaurant. If you’re a dinner guest, you could let the host or hostess know in advance that you’re avoiding alcohol in food as well as drink.
Oh I do not doubt that some of the alcohol remains. Anything alcoholic the alcohol has been removed from is not 100% alcohol free. But you wrote that it could be concentrated by cooking and that is wrong.
Looks delicious, got to try these. Also, I've been loving Lindsey's videos, would like to see her more often :)
That's a happy looking kitchen. It made me happy just looking at it.
This girl is really cool......good to see her in more vids
This would be a treat for anyone who does celebrate St Patrick's day.
I absolutely love this new series! Love the host, love the kitchen and it's super calming. Keep posting the amazing videos :) They just make me so happy.
I love beer and I love cupcakes, so this is right up my alley :)
Tried stout and dark chocolate gelato, it's crazy yummy! Gotta get my paws on the cupcake someday :) The colour of that spatula is love!
she is so cool! Wanna see more of her!
My dad used to have this chocolate donut stout beer he used to love before the brewery shut down. I'm gonna make this for him for Father's Day!
Love this new series!!!
like the idea of a ice cream scoop thanks for sharing
Lindsay!!! Thank your for making these and sharing - absolutely delightful. I love the idea to add sour cream to the mix...
I've made a similar recipe for these Guinness cupcakes only with a Baileys Irish Cream buttercream icing. They're very popular!
would like to see this new face in more videos. she's such a good host!
These look so cute :)
delicious!!
Love her videos :D :D :D
I've just made them .... but no frosting .... so yummy
3:07 That is granulated sugar and then it becomes powdered sugar, isn't it?
Rubén B. Davila no its a different type of sugar, it's used for icing cakes.
Great
This is a really unusual batter. Most cake recipes start with creaming fat and sugar. Very curious. Definitely going to try them.
You are amazing 😍😘😘🍰
Hi, Lindsay. I am willing to sacrifice a Guinness to make cakes (I've done it before), but looking in my local bulk food store today, I couldn't find gold candy hearts. Would you think green jujubes might look as cute, or should I forget it altogether and just do the frosting?
You could totally substitute with small green gummy candies, green m&ms, green sprinkles - whatever your heart desires! Of course, if you're not the crafting type, just the frosting alone is quite delicious. Enjoy!
Oh
Well
This isn't Thomas
I come here only for him ...
Thomas has his own show Kitchen Canundrum. Why are you looking for him here? This is Sweet Talk.
leftyla Yes I know, I'm not looking for him. I clicked this video by accident
you are so cute .i love you Lindsay Strand
WHO ARE YOU???
in video u melt one stick of butter but in recipe ingredient on the site it was written two sticks
Good eye! Looks like we goofed - this should be two sticks (as written in the magazine and online).
The text in the video says Lindsay, the video title Lindsey. Which is it? :D
it's Lindsay! :) (I've been dealing with that my whole life!)
Hehe. You should change the title then ;P
Before I clicked on the video it just said "with Lindsey St...". I thought this was a cooking show with Lindsey Stirling the musician and was quite intrigued :D
Those cupcakes seem very nice btw. I might make those when I get around to it. Though I live in an area where Guinness is kinda hard to come by... Do you think any dark beer will do or could it turn out too bitter?
It's cool that you're actually answering comments. But don't scroll too far down! That's where the troll lives! hahaha Hope to see you in more videos!!
Can the sugar be cut back some, I'd like to make this for friends but that a lot of sugar!!!
I always cut back on the sugar by a few tablespoons/a quarter cup!
as an Irish man I find it offensive she's using stout for cooking and not drinking. waste of a perfectly good bottle of stout! 😂
Seamus Dillane you're Irish and the beer offends you but not the other Irish mistakes?
Janet Hart no I'm irish I don't get offended. It was a joke
can i not use the beer
You can swap out the beer for coffee, or look up our one bowl chocolate cake recipe on the Martha Stewart website for a good alternative. Enjoy!
tnx for the reply...
That's not true. Alcohol will stay in the cupcake
Where is Sarah... WTH
Saqib Niaz Sarah is my boss & mentor! Don't worry... she's not going anywhere :)
792nd viewer. 😊😊
also cooking it on the stove kills the alcohol
GIBBIE GIBSON no it doesn't. That's a myth. Heat can actually intensify alcohol.
Janet Hart
If the alcohol is completely removed depends how hot and how long you cook it. But the alcohol evaporates before anything else. So there is no way to "intensify" alcohol by cooking it.
Maybe you are talking about distillation? That is condensing the vapors coming off that mixture.
Wine, spirits, and beer are used in cooking to enhance the flavor and aroma of dishes. Contrary to what most people believe, the entire alcohol content doesn’t always evaporate or boil away before the food is served. A study from the U.S. Department of Agriculture’s Nutrient Data Laboratory showed that it can take longer than two and a half hours for all the alcohol to be cooked out of food to which wine or some other alcoholic beverage has been added. The study showed that the amount of alcohol remaining depends in part on the cooking method. For example, after brandy has been “flamed” - poured on foods and then set alight - approximately 75 percent of the alcohol remains after the flames have died down.
The study also revealed that alcohol content diminishes with cooking time. After being added to food that then is baked or simmered for 15 minutes, 40 percent of the alcohol will be retained. After cooking for an hour, only about 25 percent will remain, but even after 2.5 hours of cooking, five percent of the alcohol will still be there. Of course, the amount of alcohol in an individual serving will be quite low.
People need to avoid alcohol for various reasons, such as to guard against alcoholic relapse, to protect a fetus, or to avoid adverse reactions that might be brought on by certain medications. The best bet for such people would be to ask if a particular dish is cooked with wine or spirits before ordering in a restaurant. If you’re a dinner guest, you could let the host or hostess know in advance that you’re avoiding alcohol in food as well as drink.
Oh I do not doubt that some of the alcohol remains. Anything alcoholic the alcohol has been removed from is not 100% alcohol free. But you wrote that it could be concentrated by cooking and that is wrong.
ElectroBlood no its not. Alton Brown shows the science on his show Good Eats.