Recipes: Spicey Cupcakes

By Kristin Ausk [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)%5D, via Wikimedia Commons

Spicey Cupcakes

1 cup stout style beer

1 cup molasses

1/2 teaspoon baking soda

2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 tablespoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom

1/2 teaspoon salt

3 large eggs

1 cup brown sugar

1 cup sugar

3/4 cup vegetable oil

Preheat oven to 350 degrees. Line 2 cupcake pans with paper liners. This recipe makes 24 cupcakes, so if you need to rotate your one pan, that’s fine.

Bring stout and molasses to a boil in a saucepan on the stove. Whisk in the baking soda and let cool. In a bowl with an electric mixer, add the flour, powder, and all the spices and the salt.

In the saucepan with the molasses, add the eggs and the sugar, then whisk in the oil. Pour this into the flour mixture and mix well to combine. Scoop the batter into each cupcake hole, filling about 3/4 way with batter. Bake in the oven for about 20 25 minutes. Cool. You can frost with your favorite frosting; on this recipe I prefer cream cheese or even just simple whipped cream.