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.
This recipe is excerpted from Ready for Dessert. Read our review.
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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