Stout Cupcakes

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Cakes & Cupcakes
Desserts
Snacks
St. Patrick's Day
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Golden Yellow Sugar
Icing Sugar

These delightful golden brown treats are worthy of a place at the end of the rainbow! The stout in the cupcakes adds a rich flavour that pairs beautifully with the sweet frosting. Make them part of your next St. Patrick's Day celebration!

Prep Time
25 minutes
Cook Time
20 to 25 minutes
Stout cupcakes on a green plate

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

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Redpath® Golden Yellow Sugar
Redpath Golden Yellow Sugar Golden Yellow Sugar
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Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

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Redpath® Icing Sugar
Icing Sugar Icing Sugar
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Ingredients
Servings
2 dozen cupcakes
For the cupcakes:
  • 3 3/4 cups (925 ml) all-purpose flour
  • 3/4 tsp (2.5 ml) baking soda
  • 1 3/4 tsp (8 ml) baking powder
  • 1 1/4 tsp (6 ml) salt
  • 1 tsp (5 ml) ground cinnamon
  • 1 1/4 tsp (6 ml) freshly grated nutmeg
  • 1 1/4 cup (300 ml) vegetable oil
  • 2/3 cup (140 ml) Redpath® Golden Yellow Sugar
  • 1/4 cup (50 ml) molasses
  • 2 large whole eggs plus one egg yolk
  • 1 1/4 cup (300 ml) stout beer, poured and settled
For the Irish cream frosting:
  • 1/2 cup (125 mL) unsalted butter
  • 1/4 cup (50 mL) Irish cream liqueur
  • 3 cups (750 mL) Redpath® Icing Sugar
Instructions
For the cupcakes:

Step 1

Preheat oven to 350°F (180°C). Line muffin tin with cupcake liners.

Step 2

In a medium sized bowl whisk together baking powder, cinnamon, nutmeg, flour, baking soda, and salt.

Step 3

In a separate bowl, beat oil, molasses, brown sugar, eggs, and stout until combined.

Step 4

Gradually add flour mixture the wet ingredients, and mix until just combined.

Step 5

Fill the muffin tins each ¾ full.

Step 6

Bake for 20 – 25 minutes. Let cool completely on wire racks before icing with Irish Cream Frosting.

For the frosting:

Step 1

Beat the butter until light and fluffy.

Step 2

Add 1/2 cup of icing sugar, mixing until well combined, then add 1 tbsp of Irish cream.

Step 3

Alternate adding the icing sugar and remaining Irish cream until the you have a smooth and creamy icing that is perfect for piping.

Step 4

Using a large star tip, pipe a swirl design onto each cooled cupcake. Top with St. Patrick’s Day sprinkles to make them even more festive.

Chef's Tip

*The cupcakes will keep well for up to 5 days if stored in an airtight container in the fridge.

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