Stout Cupcakes
Back to Recipes & MoreIngredients
- 3 3/4 cups (925 ml) all-purpose flour
- 3/4 tsp (2.5 ml) baking soda
- 1 3/4 tsp (8 ml) baking powder
- 1 1/4 tsp (6 ml) salt
- 1 tsp (5 ml) ground cinnamon
- 1 1/4 tsp (6 ml) freshly grated nutmeg
- 1 1/4 cup (300 ml) vegetable oil
- 2/3 cup (140 ml) Redpath® Golden Yellow Sugar
- 1/4 cup (50 ml) molasses
- 2 large whole eggs plus one egg yolk
- 1 1/4 cup (300 ml) stout beer, poured and settled
- 1/2 cup (125 mL) unsalted butter
- 1/4 cup (50 mL) Irish cream liqueur
- 3 cups (750 mL) Redpath® Icing Sugar
Instructions
Step 1
Preheat oven to 350°F (180°C). Line muffin tin with cupcake liners.
Step 2
In a medium sized bowl whisk together baking powder, cinnamon, nutmeg, flour, baking soda, and salt.
Step 3
In a separate bowl, beat oil, molasses, brown sugar, eggs, and stout until combined.
Step 4
Gradually add flour mixture the wet ingredients, and mix until just combined.
Step 5
Fill the muffin tins each ¾ full.
Step 6
Bake for 20 – 25 minutes. Let cool completely on wire racks before icing with Irish Cream Frosting.
Step 1
Beat the butter until light and fluffy.
Step 2
Add 1/2 cup of icing sugar, mixing until well combined, then add 1 tbsp of Irish cream.
Step 3
Alternate adding the icing sugar and remaining Irish cream until the you have a smooth and creamy icing that is perfect for piping.
Step 4
Using a large star tip, pipe a swirl design onto each cooled cupcake. Top with St. Patrick’s Day sprinkles to make them even more festive.
