Black and Tan Cake with Irish Cream Glaze

Gâteau noir et beige avec glaçage à la crème irlandaise

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