Guinness gingerbread cupcakes with Baily’s glaze

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Guinness gingerbread cupcakes with candied ginger and Baily's Irish Cream glaze

For as long as I can remember we had candied ginger in our house. It was a favourite of my mom’s so was always in the cupboard alongside the candied peel, cherries and angelica. As a child I thought its dry sugary coating made it seem like some sort of exotic candy from long ago.

candied ginger for giingerbread cupcakes

 

Candied ginger is delicious dipped in dark chocolate and is pretty when diced and sprinkled on cakes but when tucked into baked goods (like these gingerbread cupcakes) it gives an unexpected hit of chewy sweet heat.

 

Guinness gingerbread cupcakes with candied ginger and Baily's Irish Cream glaze

 

That’s what makes these cupcakes a little special.

Served with or without the Baily’s glaze, they make a lovely dessert to top off a mid-March meal.

Guinness gingerbread cupcakes with Baily’s Irish Cream glaze

Makes 12

From Fine Cooking.com

  • 1/2 cup stout beer (Guinness)
  • 1/2 cup Grandma Fancy Molasses
  • 1/2 cup oil
  • 1/4 tsp. baking soda
  • 3/4 cup packed light brown sugar
  • 1-1/3 cups flour
  • 1-1/4 tsp. baking powder
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup finely minced candied ginger

For the frosting:

From Love Veggies and Yoga

  • 2 Tbsp Baily’s Irish Cream
  • ½ Tbsp soft butter
  • 1 to 1½ cups icing sugar
  • ½ tsp. vanilla

Make the cupcakes:

  1. Line a standard 12-cup muffin tin with cupcake liners.
  2. Bring the stout, molasses, and oil to a boil over medium-high heat.
  3. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.)
  4. Stir in the brown sugar, then let cool.
  5. Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
  6. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated.
  7. Don’t over-mix.
  8. Gently stir in the minced candied ginger.
  9. Bake 22 to 24 minutes at 350 F.
  10. Let cool completely before glazing.

Make the frosting:

  1. Cream the butter with a tablespoon of icing sugar.
  2. Add the Baily’s and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
  3. Spread on cupcakes right to the edge so the extra dribbles down the side.

Guinness gingerbread cupcakes with candied ginger and Baily's Irish Creamglaze

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16 thoughts on “Guinness gingerbread cupcakes with Baily’s glaze

  1. Edie says:

    What can you substitute for the Guinness?

    1. Bridget says:

      Hi Edie,
      You could substitute coffee or tea or water for the Guinness.

    2. Jacqueline says:

      Any dark beer is preferable, but any beer will do.If using a light beer, Canadian, for example, try adding a few drops of “bitters” which is non alcoholic and usually sold in grocery stores. Bitters is so good added to any chocolate as it adds depth. It tastes yucky straight from the bottle though…>

      1. Bridget says:

        Hi Jacqueline, Thanks for the great tip. I had no idea. My dad always used bitters in one of his favourite drinks (Manhattan I think). I always loved the smell of it.

    3. Jacqueline says:

      The alcohol from the beer evaporates as the muffins cook.. so no worries there. Try Beer battered onion rings, they are so good too, and you do not taste beer at all>

      1. Bridget says:

        Hi again,
        I’m loving your tips! Thanks.

  2. Hi,

    This really looks yummy! I am going to try the recipe. My mouth is watering with your words: ginger with the sweet producing heat in the mouth! I will come back to you after trying the creative recipe.

    1. Bridget says:

      Once you have tasted them let me know what you think!

  3. Sue says:

    Does anyone know a way that these could be made gluten free? Suggestions welcome!!
    Thank you!

    1. Bridget says:

      Hi Sue – If you can’t tolerate even gluten free oats you could try quinoa flakes (a suggestion from another reader)

  4. Tina says:

    I will make these for the instructors at the ESL Adult Learning Centre to celebrate St. Paddy’s Day!

    1. Bridget says:

      Enjoy!

  5. OH wow!!! These sound so good. I love the combo of the dark beer, chocolate and ginger. I am going to have to make these! And the pics with the glaze – amazing!!!

    1. Bridget says:

      Thanks!

  6. JBH says:

    I don’t think this icing recipe Has been kitchen tested…2 TBsp. liquid to 1 1/2 Cups of icing sugar, this is way too thick to drizzle. Possibly if the cupcakes hadn’t cooled as the recipe suggests they might drizzle. But on the up side, everything does taste good!

    1. Bridget says:

      Hi there,
      Thanks for the feedback. I updated the recipe to say 1 to 1 1/2 cups of icing sugar. In the method I have the icing sugar being added gradually until you get the desired consistency. It didn’t occur to me that some people might add it all at once. Hopefully the revision to the quantity will be helpful. Thanks again for pointing it out.

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