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Black and Tan Cake with Irish Cream Glaze
MagicalButter
15 minutes
20 minutes
Holiday and Seasonal
Ingredients
- 3 ¼ cups flour ½ + ⅛ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla bean paste
- 1 ¼ teaspoon freshly grated nutmeg
1 ¼ cups Magical Olive Oil
- 1 ¼ cups black molasses
- ½ cup plus 1 tbs packed light brown sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoon + 1 teaspoon finely grated orange zest
- 1 ¼ cups Black & Tan beer poured and settled
2 tablespoons MBO Coconut oil
- 2 cups confectioners’ sugar
- ⅛ – ¼ cup Irish Cream Liqueur
Directions
- Preheat the oven to 350°F and line a cupcake tin with liners.
- Whisk the flour baking soda powder salt cinnamon and nutmeg in a large bowl and set aside.
- In the bowl of your stand mixer or with a hand-held mixer mix the olive oil molasses sugar eggs yolk zest and stout on medium-low until combined.
- Reduce the speed to low and add the flour mixture a little at a time until all incorporated.
- Divide batter evenly among the prepared pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. *If using a mini cake pan grease pan and divide batter evenly filling each about 2/3 full bake for 20 minutes.
- Remove from oven and cool on a wire rack 5 minutes before removing from pan to cool completely.
- Combine the confectioners’ sugar coconut oil and Irish cream in a bowl and whisk to combine start with less of the cream and add to your taste.
- Top cooled cupcakes.
