Black & Tan Cakes with Irish Cream Glaze

From Martha Stewart’s Cupcakes

Ingredients:

• 3 1/4 cups flour
• 1/2 teas + 1/8 teas baking soda**
• 1 1/4 teas baking powder
• 1 1/4 teas salt
• 1 tbs ground cinnamon
• 1 1/4 teas freshly grated nutmeg
• 1 1/4 cups vegetable oil
• 1 1/4 cups unsulfured molasses
• 1/2 cup plus 1 tbs packed light-brown sugar
• 2 large eggs plus 1 egg yolk
• 1 tbs + 1 teas finely grated orange zest
• 1 1/4 cups Black & Tan beer, poured and settled
• 2 cups confectioners’ sugar
• 1/8 – 1/4 cup Irish Cream

Preparation:

Preheat the oven to 350 degrees F and line a cupcake tin with liners.

Whisk the flour, baking soda, powder, salt, cinnamon, and nutmeg in a large bowl and set aside.

In the bowl of your stand mixer, or with a hand held mixer, mix the vegetable oil, molasses, sugar, eggs, yolk, zest and stout on medium-low until combined.  Reduce the speed to low and add in the flour mixture a little at a time until all incorporated.

Divide batter evenly among the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. *If using a mini cake pan, grease pan and divide batter evenly, filling each about 2/3 full, bake for 20 minutes. Remove from oven and cool on a wire rack 5 minutes before removing from pan to cool completely.

Combine the confectioners’ sugar and Irish cream in a bowl and whisk to combine, start with less of the cream and add to your taste. Top cooled cupcakes.

** when it gets to things like 1/8 I just throw a dash of this or that and never measure. I’m sure someday that will kick my culinary butt, but in the meantime its not worth finding those teeny tiny measuring spoons.