Gingerbread Guinness Cupcakes
- Ready In:
- 1hr 55mins
- Ingredients:
- 14
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 1 cup Guinness stout
- 1 cup light molasses
- 1 1⁄2 teaspoons baking soda
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cardamom
- 3 large eggs
- 1⁄2 cup sugar
- 1⁄2 cup dark brown sugar
- 3⁄4 cup vegetable oil
directions
- Preheat oven to 180C (350°F). Line 2 muffin trays with 18 cupcake liners.
- Bring stout and molasses to boil in heavy medium saucepan over high heat.
- Remove from heat; stir in baking soda.
- Let stand 1 hour to cool completely.
- Whisk flour and next 6 ingredients in large bowl to blend.
- Whisk eggs and both sugars in medium bowl to blend.
- Whisk in oil, then stout mixture.
- Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger if adding it in cake.
- Divide batter among prepared cupcake liners.
- Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
- Cool cupcakes on racks. Allow to cool completely before icing.
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