Gingerbread Cupcakes with Beer and Buttermilk

Saw this in a cookbook and couldn't resist a dark gingery cake! Adapted it quite a bit to use buttermilk in place of some of the oil and dramatically reduced the sugar (had to add some flour to compensate). Turned out nice, and definitely not too sweet! Will be perfect to go with tea.


Method:
Bring to a boil in a tall sided sauce pan:
1/2 C + 2 TB Guinness beer/stout
3/4 C molasses

Once it is boiling, quickly add 1/2 tsp baking soda, whisk (it will foam) then take off heat. Let cool, set aside.

Whisk together:
1.5 C whole wheat flour
1 tsp baking powder
1 TB + 2 tsp powdered ginger
3/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp kosher salt

In another bowl, beat togehter:
2 eggs
1/4 C brown sugar
1/8 C white sugar

Now add 1/3 C buttermilk and 2 to 3 TB olive oil, beat to conbine.

Now add the cooled beer and molasses mixture, stir to combine.

Fold in the flour mixture.

Pour batter into muffin cups. Bake at 350 for 20-25 minutes.