This recipe comes from the blog dessert-lounge.blogspot.com. Cut + paste the url to see the original recipe + photo:
http://dessert-lounge.blogspot.com/2007/11/guiness-ginger-cranberry-cupcakes-with.html
These cupcakes were gorgeous, but I wouldn't make them again. For one thing, they took forever to make, and for another, they didn't have the greatest texture: the tops got sort of hard and chewy (maybe I overbaked them?).
Guinness Gingerbread and Cranberry Cupcakes with Cream Cheese Frosting
Cupcake:
1 C Guinness
1 C molasses
1 1/2 t baking soda
2 C flour
2 T ground ginger
1 1/2 t baking powder
3/4 t cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/8 t ground cardamom
3 large eggs
1/2 C sugar
1/2 C brown sugar (packed)
3/4 C vegetable oil
3 C fresh cranberries (this is a lot of cranberries! i might have put fewer in)
Candied Cranberries:
1 1/2 C water
1/2 C sugar plus more for rolling
1 C fresh cranberries
Cream Cheese Frosting--I used the recipe from Ina's Coconut Cupcakes w/o the almond extract--see below.
To make candied cranberries: In a medium saucepan over medium-high heat, dissolve sugar into 1 1/2 C water. Lower heat to barely a simmer. Add cranberries and simmer for 5 minutes, or until softened. Remove from heat and strain cranberries. Discard liquid. When cranberries are cool enough to handle, roll in granulated sugar. Place on waxed paper.
To make cupcakes: Heat oven to 350. Line muffin tins.
Bring stout and molasses to boil in heavy medium saucepan over high heat. Remove from heat; stir in baking soda. Let stand 45 minutes to 1 hr to cool completely.
Whisk flour and next 6 ingredients in large bowl to blend.
Whisk eggs and both sugars in medium bowl to blend. Whisk in oil, then stout mixture.
Gradually whisk stout-egg mixture into flour mixture. Stir in fresh cranberries.
Fill tins 2/3 full and bake for 20-25 minutes. Frost with cream cheese frosting and garnish with candied cranberries.
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