Stout beer, which gets its dark color and bold flavor from roasted malt, is sometimes used in English and Irish recipes for spice cakes and quick breads. The cupcake versions make excellent hostess gifts or after-dinner treats; serve them with coffee or glasses of stout.

　　

Ingredients

makes 28

　　3 3/4 cups all-purpose flour

　　1/2 teaspoon plus 1/8 teaspoon baking soda

　　1 3/4 teaspoons baking powder

　　1 1/4 teaspoons salt

　　1 tablespoon ground cinnamon

　　1 1/4 teaspoons freshly grated nutmeg

　　1 1/4 cups vegetable oil

　　1 1/4 cups unsulfured molasses

　　1/2 cup plus 1 tablespoon packed light-brown sugar

　　2 large whole eggs plus 1 egg yolk

　　1 tablespoon plus 1 teaspoon finely grated orange zest

　　1 1/4 cups (10 ounces) stout beer, such as Guinness, poured and settled

　　Stout Glaze (recipe follows)

　　

Stout Glaze

2 cups confectioners’ sugar, sifted

　　1/4 cup stout beer, such as Guinness, poured and settled

　　(makes enough for 28 cupcakes)

　　

Step 1

Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

　　

Step 2

With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, and stout until combined. Reduce speed to low. Gradually add flour mixture, beating until just combined.

　　

Step 3

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Turn out cupcakes onto wire racks to cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

　　

Step 4

To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

　　

Stout Glaze

Step 5

Whisk together ingredients until combined. Use immediately.

　　Martha Stewart's Cupcakes