Guinness gingerbread cupcakes with Baily’s glaze

By Peggie

Ingredients

• For the frosting:
• 1/2 cup stout beer (Guinness)
• 1/2 cup Crosby’s Fancy Molasses
• 1/2 cup oil
• 1/4 tsp. baking soda
• 3/4 cup packed light brown sugar
• 1-1/3 cups flour
• 1-1/4 tsp. baking powder
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 2 eggs
• 1/2 cup finely minced candied ginger
• 2 Tbsp Baily’s Irish Cream
• 1/2 Tbsp soft butter
• 1 to 1 1/2 cups icing sugar
• 1/2 tsp. vanilla

Preparation

Step 1

Make the cupcakes:

Line a standard 12-cup muffin tin with cupcake liners.
Bring the stout, molasses, and oil to a boil over medium-high heat.
Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.)
Stir in the brown sugar, then let cool.
Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated.
Don’t over-mix.
Gently stir in the minced candied ginger.
Bake 22 to 24 minutes at 350 F.
Let cool completely before glazing.


Make the frosting:

Cream the butter with a tablespoon of icing sugar.
Add the Baily’s and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
Spread on cupcakes right to the edge so the extra dribbles down the side.