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Dessert,Recipes

October 4, 2011

Guinness Stout Cupcakes – Mmmmm Beer!

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101937366 8489d0e99c m Guinness Stout Cupcakes   Mmmmm Beer!

Image by Stephen Edgar - Netweb via Flickr

I was asked by a friend if I had a recipe for the upcoming Richmond County Beer Festival being held October 22,2011 at the Richmond County Ballpark. At first I was thinking something from my BBQ repertoire  but then the Homer Simpson light went off.

D’oh! BEER + DESSERT= HAPPINESS!

I found this recipe in my cookbook (thank you Martha Stewart) and it’s a great Autumnal dessert. It exudes the rich bold flavor of roasted malt and melds well with the spiced cake. I dedicate this post to the folks at the Richmond County Beer Festival (good luck guys!).

Ingredients

3 3/4 cups all-purpose flour

1/2 teaspoon plus 1/8 teaspoon baking soda

1 3/4 teaspoon baking powder

1 1/4 teaspoon salt

1 Tablespoon ground cinnamon

1 1/4 teaspoon freshly grated nutmeg ( you can use ground nutmeg if you must, LOL!)

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 folks in Rio Linda) stout beer, such as Guinness, poured and settled

Glaze Ingredients

2 cups powered sugar. sifted

1/4 cup stout beer

The Details

Preheat oven to 350 degrees. Arrange oven racks to the middle third. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

With an electric hand mixer or stand mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, andstout until combined. Reduce speed to low. Gradually add flour mixture, beating until just combined.

Divide batter evenly among lined cups, filling each about three quarters full. Bake, rotating tins halfway through for even cooking. Remove tins when a toothpick inserted into a cupcake center comes out clean, about 20 minutes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in air tight containers.

To finish, place cupcakes on a wire rack over a baking sheet; spoon glaze over cupcakes, and let set.  When you refrigerate the cupcakes let them come to room temperature until they are ready to serve.

To Glaze or Not To Glaze

Whisk together ingredients until combined. Use immediately. Any extra…. dip some fresh donuts into it.  Mmmmm, donuts!

And you said you couldn’t bake.

 

 

 Guinness Stout Cupcakes   Mmmmm Beer!