I was born and raised in Dublin, Georgia, have red hair, fair skin and freckles, and, when visiting Ireland, have more than once been mistaken for a local and asked directions. On the other hand I'd take a nice plate of Italian Gnocchi bathed in basil pesto, or even a slice of plain cheese pizza out of a box, over the traditional Irish meals of corned beef and cabbage, or, God forbid, Irish Stew; and both green beer and Guinness leave me longing for a crisp glass of French Pouilly-Fuissé. And don't even get me started about leprechauns. That be some seriously bad juju there.So am I Irish? Maybe, maybe not, or, as my fondness for these Guinness Stout cupcakes might suggest, maybe just a little. In any case, as the saying goes, we're all Irish on St. Patrick's Day, even if it is just an excuse to wear green (a particularly flattering color in my case), and get sloppy drunk on stuff that you wouldn't touch any other day of the year. (If it's Irish and alcoholic, make mine Baileys. Always.) Certainly it was a good enough excuse to make these amazing gingerbread goodies for the first time. They're so good you won't need an excuse to make them again. Trust.
Guinness Gingerbread Cupcakes with Lime Frosting
(Makes 12)
1/2 cup Guinness Stout (or other stout beer)1/2 cup molasses
1/2 cup vegetable oil
1/4 teaspoon baking soda
3/4 cup brown sugar, packed
1 1/3 cups all-purpose flour
1 1/4 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup finely minced candied or crystallized ginger
Lime Frosting
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cups confectioners' sugar, sifted
1 1/2 tablespoons lime juice (fresh or bottled) - or to taste
1 to 2 tablespoons milk (optional, if needed to thin)
A few drops of green food coloring (optional)
Preheat the oven to 350 degrees. Place cupcake liners in a standard 12-cup muffin pan.
In a large saucepan (4 or 5 quarts) bring the stout, molasses and vegetable oil to a boil. Remove from heat and whisk in the baking soda. (The mixture will foam up, then settle down.) Stir in the brown sugar and let cool until just warm.
Sift together flour, baking powder, ground ginger, cinnamon, cloves and salt.
Whisk eggs into the cooled stout mixture, one at a time. Then stir in the flour mixture until just mixed. Add the candied ginger. (Note: Batter will be thin and lumpy.)
Divide batter among the cupcake liners and bake 20 to 25 minutes until set in center. Cool before frosting.
In a stand mixer (with paddle attachment if you have it) beat the butter until smooth. Add half the confectioner's sugar and blend on low speed. Add lime juice, mix in, and then add the rest of the sugar, mixing on low speed until frosting is smooth and fluffy. Taste for seasoning. Add more lime juice if you want a stronger flavor. If mixture is too thick, add a tablespoon or two of milk until you get the consistency you want. At the end, add drops of green food coloring until desired color is achieved.
Frost cupcakes. Eat. Erin go Bragh.
Note: You can very easily make 24 cupcakes by doubling all ingredient quantities except the candied ginger, which I increase to 2/3 cup.
