Stout Cupcakes

Harrisburg's annual St. Patrick's Day parade is this Saturday. Are you going? Whether you are or not, tap into the spirit of the holiday with these tasty stout cupcakes!

At first I was hesitant to pour a pint of Guinness into the cupcake batter (even though I am a big fan of the brew), but I knew my husband would love it. Turns out that the cupcakes taste more like spice cake or gingerbread than beer. The stout simply helps to make them more moist and bold.

Cupcake Ingredients

• 3 3/4 cups flour
• 1/2 tsp plus 1/8 tsp baking soda
• 1 3/4 tsp baking powder
• 1 1/4 tsp salt
• 1 Tbsp cinnamon
• 1 1/4 tsp freshly grated nutmeg (use less if you’re not using fresh)
• 1 1/4 cups vegetable oil
• 1 1/4 cups unsulfered molasses
• 1/2 cup plus 1 Tbsp light brown sugar
• 2 whole eggs plus 1 egg yolk
• 1 Tbsp plus 1 tsp orange zest
• 1 1/4 cups (10 oz) Guinness, poured and settled

Cupcake Directions

1. Preheat oven to 350°. Grease muffin tin (or line with paper).
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs plus yolk, zest, and stout until combined, Reduce speed to low and gradually add flour mixture until combined.
4. Pour batter, filling each 3/4 full. Bake for about 20 minutes, or until a toothpick comes out clean. Place onto wire racks to cool completely.

Glaze Ingredients

• 2 cups confectioners’ sugar, sifted
• 1/4 cup Guinness, poured and settled

Glaze Directions

1. Whisk together until combined. Spoon over cupcakes and let set.

(adapted from Martha Stewart)

(Get more information on the upcoming parade.)