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Black and Tan Cake with Irish Cream Glaze

Black and Tan Cake with Irish Cream Glaze

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degree-icon Medium
time-icon 15 min
time-icon 20 min
time-icon N/A
time-icon N/A
time-icon N/A
degree-icon Medium
time-icon 15 min
oven-icon 20 min
snow-icon N/A
plate-icon N/A
dish-icon N/A

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Ingredients

Cake Batter
  • 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
Irish Cream Glaze
  • 2 tablespoons MBO Coconut oil
  • 2 cups confectioners’ sugar
  • ⅛ – ¼ cup Irish Cream Liqueur

How To

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Cake Batter
  • 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.
Irish Cream Glaze
  • 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.