Black and Tan Cake with Irish Cream Glaze

Black and Tan Cake with Irish Cream Glaze

Black and Tan Cake with Irish Cream Glaze

MagicalButter
Prep Time

15 minutes

Cook Time

20 minutes

Category

Holiday and Seasonal

Ingredients

    blank

    • 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

    blank

    • 2 tablespoons MBO Coconut oil

    • 2 cups confectioners’ sugar
    • ⅛ – ¼ cup Irish Cream Liqueur

    Directions

      blank

      1. Preheat the oven to 350°F and line a cupcake tin with liners.
      2. Whisk the flour baking soda powder salt cinnamon and nutmeg in a large bowl and set aside.
      3. 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.
      4. Reduce the speed to low and add the flour mixture a little at a time until all incorporated.
      5. 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.
      6. Remove from oven and cool on a wire rack 5 minutes before removing from pan to cool completely.

      blank

      1. 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.
      2. Top cooled cupcakes.
      🏷️ Tags:recipe