Stout Cupcakes

From The Culinary Couple | Source Martha Stewart

Cupcake Ingredients

  • 3 3/4 cups flour
  • 1/2 tsp plus 1/8 tsp baking soda
  • 1 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 1 1/4 tsp freshly grated nutmeg (use less if not using fresh)
  • 1 1/4 cups vegetable oil
  • 1 1/4 cups unsulfered molasses
  • 1/2 cup plus 1 Tbsp light brown sugar
  • 2 whole eggs plus 1sp egg yolk
  • 1 Tbsp plus 1 tsp orange zest
  • 1 1/4 cups (10 oz) Guinness, poured and settled

Cupcake Directions

  1. Preheat oven to 350°F. Grease muffin tin (or line with paper).
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs plus yolk, zest, and stout until combined, Reduce speed to low and gradually add flour mixture until combined.
  4. Pour batter, filling each 3/4 full. Bake for about 20 minutes, or until a toothpick comes out clean. Place onto wire racks to cool completely.

Glaze Ingredients

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup Guinness, poured and settled

Glaze Directions

  1. Whisk together until combined. Spoon over cupcakes and let set.
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