These cupcakes are amazing. I know I probably say that about every cupcake recipe I post but, with these I totally mean it. There is absolutely no unique taste than these cupcakes. Moist, soft, rich and with the addition of the Guiness beer, ahhh!! Like I said nothing like it. You will have to try baking them and tell me what you think. And with St. Paddy's day coming up next week these will be perfect!!
Stout Cupcakes
(adapted from Martha Stewart's Cupcakes Book)
3 3/4 cups all purpose flour
1/2 teaspoon plus 1/8 teaspoon baking soda
1 3/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon ground cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 1/4 cups vegetable oil
1 1/4 cups unsulfured molasses
1/2 cup plus 1 tablespoon packed light brown sugar
2 large whole eggs plus 1 egg yolk
1 tablespoon plus 1 teaspoon finely grated orange zest
1 1/4 cups (10 ounces) stout beer, poured and settled ( I used Guiness)
1. Preheat oven to 350F. Line a standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
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 and gradually add flour mixture, beating until it is all combined.
3. Divide batter evenly among lined cups. Fill each one about 3/4 full. Bake, for about 20 minutes or until a cake tester comes out clean. Take cupcakes out of pan and allow to cool completely on a wire rack.
Cream Cheese Frosting
1 cup unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, about 2 to 3 minutes. Reduce speed to low, add sugar about half a cup at a time. Add vanilla and mix until smooth and combined.
I piped the frosting with my ususal Wilton 1M tip. Super easy, delicious and they go down easy. Enjoy!!