I am not a big beer or stout fan. I love the frou frou girly drinks . . . and the occasional rum and coke! Back in February, I picked up a six-pack of Guinness to make cupcakes for my boss’ birthday (click here for the post). Needless to say St. Patrick’s Day came and went and I still have some Guinness in the fridge. So it got me thinking . . . do you still have leftover Guinness from St. Patrick’s Day? Okay that may be a stupid question, but if you do then these cupcakes are a perfect way to use up some of that Guinness. And here’s the best part . . . perhaps you are still hung over from said Guinness?! Then these cupcakes are exactly what the doctor ordered!
A recent trip to the library brought me to the children’s and baking sections–what my ai son refers to as the AWESOME books and I have to agree! My ai son picked up Dr. Seuss’ the Sleep Book and I gladly came home with David Lebovitz’s Ready for Dessert. The book is well formatted and recipes are easy to follow and not at all intimidating. There are just enough photos to peak your interest without it being visually overwhelming.
It was in this book I found the perfect remedy for a hangover–Guinness-Gingerbread Cupcakes! I slightly adjusted the recipe and added a bit of dark chocolate. The main ingredient is Guinness, which they say to cure a hangover you need to drink a little more the next day–well I am sure that the same concept can be applied to “eating” the drink? As for the rest of the ingredients:
- Ginger is widely known to help ease morning and sea sickness
- Dark chocolate is similar to dark coffee, which can help eliminate headaches
- Citrus such as lime contains vitamin C, which helps to break down alcohol
I’ve been on a mini-cupcake craze lately. My sister recently got married in Seattle, which unfortunately I couldn’t bake for. However, she had some awesome mini-cupcakes in place of a wedding cake. They were just enough and the guests could go back for seconds to try the other flavors.
I made these into mini-cupcakes and appreciate the “just enough” feeling after eating them (not to mention the reduce calories).
Here is the recipe for the Guinness Ginger Chocolate Lime Mini-Cupcakes, or what I fondly named them–The Hangover Cure Cupcakes!
Guinness Ginger Chocolate Cupcakes with Lime Buttercream (recipe adapted from David Lebovitz’s Ready for Dessert Book)
Guinness Ginger Chocolate Cupcakes
1/2 c Guinness stout
1/4 c molasses, mild flavored
1/2 c vegetable oil
1/4 tsp baking soda
3/4 c light brown sugar, packed
1 1/3 c all-purpose flour
1 1/4 tsp baking powder
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1 tbsp unsweetened cocoa powder
1/2 tsp salt
2 eggs, room temperature
- Preheat oven to 350 degrees. Line a mini-cupcake pan with 24 liners.
- In a large saucepan mix together the Guinness, molasses, and oil. Bring to a boil over medium-high heat.
- Remove from heat and add the baking soda until dissolved (don’t be alarmed it will foam up).
- Stir in the brown sugar until dissolved and let cool until tepid.
- In a large mixing bowl, sift the flour, baking powder, ginger, cinnamon, cocoa powder, and salt.
- Whisk the eggs into the Guinness mixture.
- Whisk in the flour mixture until just incorporated. Do not over mix.
- Using a small cookie scooper, divide batter into the 24 mini-cupcake liners.
- Bake for about 16-18 minutes, or until the centers feel just set and spring back.
- Remove cupcakes from pan and cool on a wire rack.
1 stick unsalted butter, softened
1 1/2 c powdered sugar
2 1/2 tbsp freshly squeezed lime juice (about 4 medium-sized limes)
1 tbsp whole milk
zest from the 4 limes
white coarse sanding sugar
- In a stand mixing bowl, beat butter on medium high-speed until smooth. About two minutes.
- Turn mixer to low and add half of the powdered sugar a little at a time until incorporated. Scrape down sides of bowl as needed.
- Add lime juice and the remaining powdered sugar and mix until incorporated.
- Add milk. Turn mixer to high-speed and beat until smooth and fluffy. About three minutes.
- Pipe buttercream on cooled cupcakes.
- Mix lime zest and a few tablespoons of the coarse sanding sugar together.
- Sprinkle zest/sugar mixture over tops of the piped cupcakes.
These cupcakes keep well in an airtight container. If you are still hung over two or even four days after, you can still “take your medicine” and eat it too! But if you are still hung over after the first day, then better consult with your physician. I am by no means a doctor even though these cupcakes are sooo the cure!