beezlebub bows
gingerbread cupcake + cream cheese frosting
adapted from Gramercy Tavern's Gingerbread Recipe
for the cake
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
for the frosting
2 packages of cream cheese, room temparture
1/2 stick of unsalted butter, room temperature
4 cups of powdered sugar
4 teaspoons vanilla extract
instructions for the cake
Preheat oven to 350°F.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into individual paper cups about 3/4 full and place cups on a cookie sheet. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 10 minutes. Cool cupcakes before frosting.
instructions for the frosting
Combine all of the ingredients in a large bowl and beat with a handmixer until the frosting is fluffy. Place the frosting in a pastry bag and pipe onto the individual cupcakes and top with a fun holiday sprinkle.
