Ginger Island Cupcakes

Preheat the oven to 350°F. Spread the coconut in an even layer on a rimmed baking sheet and toast until golden brown, 3 to 5 minutes. Line 16 muffin cups with paper liners.

To make the cupcakes: In a medium heavy-bottomed pot, combine the stout and molasses and bring to a boil over medium-high heat. Turn off the heat and whisk in the baking soda. Set aside to cool and allow the foam to subside. When cool, whisk in the granulated sugar, brown sugar, vegetable oil, grated ginger, vanilla, and eggs (be sure the pot and the mixture are cool or the eggs might curdle).

In a large bowl, whisk together the whole-wheat pastry flour, buckwheat flour, ground ginger, baking powder, cinnamon, salt, cloves, nutmeg, cardamom, and mustard powder. Add the wet ingredients to the dry ingredients and whisk just until combined.

Divide the batter equally among the muffin cups, leaving about 1/4-inch of room at the top. Bake until the tops spring back when lightly pressed, 20 to 25 minutes.

To make the ginger syrup: In a small saucepan, combine the sugar, water, and grated ginger and bring to a boil over high heat. Continue to boil for 1 to 2 minutes to concentrate the flavors. (You can make the syrup a few days in advance; refrigerate until ready to use.)

While the cupcakes are still hot, brush the tops with ginger syrup. (You wont use it all. Just refrigerate the rest and use it in a cocktail or in the Fizzy Lifting Drink).

To make the Maple Cream Cheese Frosting:

In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl using a handheld mixer, beat the cream cheese and butter until smooth. Scrape down the sides of the bowl. Add the confectioners sugar, salt, vanilla, and maple syrup and beat until fluffy. Taste and add more salt or vanilla (if desired).

Let cool completely before frosting with Maple Cream Cheese Frosting. Place a large pinch of toasted coconut on top for garnish.