From “Ready for Dessert,” by David Lebovitz (Chronicle). The original recipe is printed here. For Denver’s altitude, we recommend adjusting the amount of baking powder down to 1 teaspoon; if you’re at 7,500 feet or higher, adjust down even further. Makes 12 cupcakes.
Ingredients
CUPCAKES
1/2 cup stout, such as Guinness
1/2 cup mild-flavored molasses
1/2 cup vegetable oil
1/4 teaspoon baking soda
3/4 cup packed light brown sugar
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs at room temperature
1/2 cup finely minced candied ginger
FROSTING
4 tablespoons salted or unsalted butter at room temperature
1 1/2 cups powdered sugar, sifted
2 1/2 tablespoons freshly squeezed lime juice, or more to taste
1 tablespoon whole milk
Candied citrus peel for garnish, if desired
Directions
Preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners.
To make the cupcakes, in a very large saucepan bring the stout, molasses and oil to a boil over medium-high heat. Remove from heat and whisk in the baking soda until dissolved (the mixture will foam up, then settle down). Stir in the brown sugar, then let cool until tepid.
Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.
Whisk the eggs into the cooled stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.
Divide the batter among the cupcake liners, and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
To make the frosting, in a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half the powdered sugar. Stop the mixer, and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining powdered sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice if desired.
Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel.
