Yield: Yields 12 cupcakes
These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.
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Strips of candied citrus peel or candied ginger, for garnish
Make Ahead Tips
The cupcakes can be stored in an airtight container for up to 4 days at room temperature.
For kids, feel free to use apple cider in place of the stout.
Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.
I had no trouble with the icing, great mix of lime with the gingerbread. I pulsed the candied ginger in a small processor instead of using a knife.I had to break up the ginger clump before adding it in. The ginger went to the middle of the cupcake and created an interestingly great burst of flavor.Also I doubled the recipe with no problems.Everyone loved them.
Beautiful cupcakes (I made mini cupcakes)! Interesting flavours that really worked well together for our St. Patrick's Day feast! The only reason I gave this 4 stars (and not 5) was because the consistency of the icing went a bit funny when the lime juice was added. I made try the lemon cream cheese icing that is pair with the ginger mini cupcakes and use lime juice instead.
These are really delicious- especially if you love gingerbread. They are easy to make, but the frosting has given me trouble both times. Once I get to adding the milk, it turns grainy and ruins icing. After the second time I have really scaled back and only used a dribble of milk- this seems to keep it from turning to a separated grainy mess that looks pretty unappetizing. You get the frosting right, and the lime is really a delicious contrast.
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