Gingerbread Guinness Cupcakes

“mmm gingerbready, Guinnessy goodness”
READY IN:
1hr 55mins
SERVES:
18
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180C (350°F). Line 2 muffin trays with 18 cupcake liners.
  2. Bring stout and molasses to boil in heavy medium saucepan over high heat.
  3. Remove from heat; stir in baking soda.
  4. Let stand 1 hour to cool completely.
  5. Whisk flour and next 6 ingredients in large bowl to blend.
  6. Whisk eggs and both sugars in medium bowl to blend.
  7. Whisk in oil, then stout mixture.
  8. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger if adding it in cake.
  9. Divide batter among prepared cupcake liners.
  10. Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
  11. Cool cupcakes on racks. Allow to cool completely before icing.

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