Stout beer, which gets its dark color and bold flavor from roasted malt, is sometimes used in English and Irish recipes for spice cakes and quick breads. The cupcake versions make excellent hostess gifts or after-dinner treats; serve them with coffee or glasses of stout.
Recipe information
Yield
makes 28
Ingredients
Stout Glaze
Preparation
Step 1
Preheat oven to 350Ā°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 2
With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, and stout until combined. Reduce speed to low. Gradually add flour mixture, beating until just combined.
Step 3
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Turn out cupcakes onto wire racks to cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Step 4
To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
Stout Glaze
Step 5
Whisk together ingredients until combined. Use immediately.
