Rogue Wave Cupcakes

This recipe was not only created and submitted by Sarah Finlayson, but she even brought some to the distillery to taste! These sweet treasures have a slight gingery spice and a decadent, creamy Bluenose icing. Warning: these are intensely delicious and not for the faint of cupcake-heart.

INGREDIENTS:
• 4 oz salted butter
• 1/2 Propeller Ginger Beer
• 1/4 cup Ironworks Bluenose Rum
• 2 tbsp cocoa powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 1/2 cups flour
• 1 cup sugar
• 1/4 tsp salt
• 1 egg
• 1/4 cup buttermilk
• 1/2 tsp baking soda

DIRECTIONS:
Preheat oven to 350°. Heat butter, ginger beer and rum until butter melts. Sift cocoa, spices, flour, salt and sugar. In a small bowl, beat egg, buttermilk and baking soda. Stir the warm butter mixture into the sifted ingredients. Add egg and incorporate well. Divide into cupcake liners and bake for 16-20 minutes.

FROSTING:
• 8 oz cream cheese
• 4 tbsp butter
• 2 tsp ground ginger
• 2 tbsp rum (or to taste)
• 1 cup icing sugar

DIRECTIONS:
Beat cream and butter until light and fluffy. Add remaining ingredients and beat until smooth. Top with candied ginger. Try your darndest to share with friends.