inspired by Darjeeling Dreams
makes 16-18 cakes
1/2 cup Guinness
1/2 cup molasses
2 eggs, beaten
1/4 cup honey
1/2 brown sugar
1/2 cup canola oil
1/2 tbsp grated fresh ginger
1/2 cup diced pear, peeled and cored
1 1/4 cups whole wheat pastry flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp ground white pepper
Preheat oven to 350 degrees. Line a muffin pan with paper liners. Lightly spray oil paper liners.
In a large bowl, combine the Guinness, molasses, eggs, honey, brown sugar, oil, fresh ginger and pear. In a medium bowl, whisk the flour, baking soda, baking powder, salt and spices. Add the flour mixture to the wet ingredients and stir just until combined.
Fill lined muffin cups 1/2 full. Bake for 16-18 minutes until toothpick inserted comes out clean. Allow cakes to cool in pan 5 minutes before placing them on a wire rack. Cool completely.
Flip cakes upside down and top with honey whipped cream, which is simply heavy whipped cream sweetened with honey instead of sugar. Sprinkle with ground nutmeg.
