I made another recipe from Kate Legere’s Intoxicated Cupcakes — this time with booze! I invited my friends Ann (good luck at grad school!) and Michael (enjoy Europe!) over to make some Dark and Stormy Cupcakes (page 57). The ingredients consisted of butter, ginger beer, rum, cocoa powder, cinnamon, ginger, flour, sugar, salt, eggs, buttermilk, and baking soda. Before this, I didn’t even know ginger beer existed, but it’s similar to root beer in that it’s not alcoholic. If you’re a fan of ginger ale, you’ll definitely enjoy ginger beer.
We had to grind our own ginger (something I had never seen in its natural form before). We essentially mixed all of the ingredients in a giant mixing bowl. However, the mix seemed a little too liquid-y when compared to the other cupcakes we’ve made previously.
We poured the cakes into my cupcake maker, but they took much longer than we thought they would to cook. My cupcake maker is supposed to cook the cakes much faster than an oven, but we cooked them longer than the recipe requested. We checked them frequently, but each time the cupcakes had a weird consistency like they weren’t completely cooked. However, when I placed a fork in them, it came out completely clean. The consistency made me really nervous, but we eventually took them out after they had cooked for 25 minutes.
Again, we chose to use store bought frosting because we didn’t have the main ingredient (cream cheese) to make it. Next time, I will definitely make homemade frosting because I was disappointed in the chocolate frosting that I purchased.
Overall, the cupcakes were still tasty, but the consistency of the cupcakes really made me nervous about whether the cupcakes were actually cooked or not. The flavors of ginger, cinnamon, rum, and chocolate mixed really well together and I would have enjoyed them a lot more without the added anxiety.
Lesson learned: Alcohol is a weird thing to use when baking.