In case we haven’t mentioned it enough, Dylan and I are getting married … this weekend! Finally after over a year of planning, our wedding is here. To say that we’ve been busy is probably an understatement. This week, I thought it’d be a good idea to visit a past post, and 1-up it by sharing the recipe. I’d say that’s a win for everyone!
Remember those Crème Brûlée cupcake that we made back in September? Well, if you don’t, you can check it out here. For these cupcakes, I highly recommend using the Crème Brûlée Stout from Southern Tier Brewing Company. If you can’t find it, another sweet stout could work too. Anyways, on to the important stuff! The recipe! This should make around 2 dozen cupcakes.
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus extra for egg whites
1/2 cup butter, room temp (1 stick)
1-1/2 cups sugar
2 eggs, separated
3/4 cup beer
1/4 cup heavy cream
3 tablespoons caramel
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees, prepare cupcake pans with paper liners.
2. In medium bowl, combine flour, powder and salt, stir with whisk until mixed. Set aside.
3. In large bowl, cream butter and sugar until well combined. Add egg yolks and mix well.
4. Combine beer and heavy cream in measuring cup (it will look gross, just go with it) and add it to the creamed butter and sugar, alternating with the dry ingredients. Make sure to end with the dry ingredients. After that’s all together, add in the caramel and vanilla.
5. In separate bowl, beat egg whites (saved from earlier) until you get stiff peaks. Carefully fold into the cupcake batter using a rubber spatula.
6. Fill cupcake liners 2/3 full and bake 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
While you’re baking, you can prepare the filling:
1 cup brown sugar, plus extra for later
4 egg whites
1/4 teaspoon salt
1 cup butter, room temp (2 sticks)
7. In a double boiler, combine sugar, salt, and egg whites. Constantly whisk while sugar dissolves and the mixture gets warm. Then remove from heat and use an electric mixer to beat it until the egg whites form stiff peaks. Continue mixing until it cools, probably 6 – 7 minutes, all together.
8. Add in 2 tablespoons of the softened butter at a time while continuing to mix on medium speed. After all the butter is added, increase mixing speed and beat until it appears thick, 2 – 3 minutes.
9. After your cupcakes have all been baked and cooled, use a sharp knife to cut out a decent sized crater in the cupcake tops. (not a ton, just enough to fill and have some cupcake left over.)
10. Fill the cupcakes with the prepared filling. Sprinkle each with a little brown sugar, then use a Crème Brûlée torch to caramelize the top. We have this awesome torch-like lighter that worked perfectly for this.
Enjoy these cupcakes with your left over beer, and you’ve got yourself an awesome dessert!
Next week we’re going to have a guest post from Cooking With Surly, which also includes a recipe, so make sure you come back to check it out.
Jackie & Dylan
Because we love you all from the bottom of our beer bottles, we’re sharing a recipe this time! We’re also posting the recipe because the last time we used a Dogfish Head beer and didn’t post a recipe, there was hell to pay. We’ve learned our lesson. Now, I introduce to you, Rosemary Lemonade Cupcakes using Dogfish Head’s Saison du Buff, which is a collaboration beer between Dogfish Head, Stone, and Victory. This collaboration happened first in 2010, and now, again, in 2012. If you haven’t got your hands on this beer yet, I highly recommend that you do. This beer is delicious, and is a perfect match for these rosemary infused lemon cupcakes.
On to the recipe!
Rosemary Lemonade Cupcakes
(Makes about 18 cupcakes)
1 cup water
1/4 cup rosemary leaves
1/2 cup fresh squeezed lemon juice (about 2 lemons)
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt
1 stick butter (8 tablespoons)
Lemon zest of 1 lemon
1 1/4 cups sugar
1/2 cup beer
1/2 cup rosemary lemon juice (from above)
1. In a small sauce pan, bring 1 cup water to a boil. Once boiling, add 1/4 cup rosemary leaves (we used dried rosemary). Boil for 5 minutes, stirring constantly. Remove from heat and add 1/2 cup lemon juice. Let sit while you prepare the cupcake batter.
2. Preheat oven to 375 degrees F. Place paper cupcake liners in pans, set aside.
3. Combine flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, beat butter and lemon zest until creamy. Add in sugar, then beat again until combined. Add eggs 1 at a time, beating between each addition.
5. Beat in 1/4 of the dry ingredients, then add beer to the batter. Mix well.
6. Using a strainer to separate the rosemary leave from the juice, strain 1/2 cup of the rosemary lemon water into a measuring cup. (Save the remaining rosemary lemon juice to use in the frosting, see recipe below) Mix this alternating with the rest of the dry ingredients into the batter, beginning and ending with the dry ingredients.
7. Fill cupcake liners with a 1/4 cup of batter, place in preheated oven and bake for about 15 minutes. Use a toothpick inserted in the center to tell if it’s done after 15 minutes. It should come out clean.
After your cupcakes have cooled, you can prepare the frosting.
Rosemary Lemonade Cream Cheese Frosting
1 stick butter (8 tablespoons), room temperature
1 8-ounce package cream cheese, room temperature
2 1/2+ cups powdered sugar
left over rosemary lemon juice from cake recipe above
1. Beat butter and cream cheese together until smooth and creamy
2. Beat in powdered sugar, 1 cup at a time. Add in leftover rosemary lemon juice and beat well. If the frosting is too runny, just beat in more powdered sugar.
3. Frost cupcakes after they’ve cooled, and enjoy!
If you make these cupcakes, please tell us how they turned out for you in the comments, we’d love to hear about them! If you have an idea for a cupcake, or a beer to use, let us know! We’re always willing to try something new.
- Jackie & Dylan
You’ve seen it every where, red velvet this, and red velvet that. If you have red food coloring, you can have red velvet anything, or so it seems. I’m not sure why this bugs me so much. Go ahead and call me a hypocrite, we sell a red velvet cupcake. It seems red velvet is a very popular flavor right now, which got me to thinking, where did it come from?
From what I’ve read, there was a time that food coloring wasn’t actually used in this recipe. The red was attributed to the reaction of the cocoa powder (not dutch processed) and the acid used in making the cake (in this case, lemon juice). During World War 2 they even used beets to add the red color into the cake. In modern times, we use red food coloring, and it takes a lot to turn the cake red.
I’ve been wanting to try and make a red velvet cake without food coloring, so I set out to do just that this weekend. This weekend is a special occasion, our blog is turning 1 year old! I can hardly believe it’s been a year of cupcake experiments! I think a great way to mark the occasion is to share this recipe with you.
I looked at a bunch of recipes online for a red velvet cake using beets, and took the items I liked best from each and created a recipe from that. I’m actually not a fan of beets, I think they smell and taste like dirt, but I like to try new things, and was willing to give this a go. We had a bottle of Boundary Bay’s Irish Red Ale in the refrigerator and decided it would be perfect for this experiment. It’s a great beer, and really, we just wanted to drink it. (But hey, it is red, so it works, alright?) We love our Boundary Bay beers.
These cupcakes turned out interesting, to say the least. They are definitely moist, and also the beets make it very dense. The color is a deep reddish brown, and the taste is… well, it kind of tastes like chocolate covered beets, but not in a bad way! You get the hint of earthiness from the beets (along with the beautiful color), but you also get this soft chocolate flavor that goes well with it. This is probably the most moist cake I have ever baked, which adds to the whole experience. I’m still formulating my opinion on these, but they are definitely not your average red velvet cake.
Here’s the recipe if you’re brave enough to give this a try:
Red Velvet Beet Cake
1 15-Ounce can sliced beets, drained
1/4 cup – 1/2 cup beer
1/3 vegetable oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
1 1/4 cups flour
1 1/2 cups sugar
3 tablespoons natural cocoa powder (NOT dutch process)
1 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350 degrees, line cupcake pan with paper liners
2. In a blender (or food processor) combine can of beets (minus the liquid) and 1/4 cup of beer. Blend well until smooth, probably 2 minutes, depending on how powerful your blender is. Add egg, oil, lemon juice and vanilla to blender, blend for another minute until all is combined. If it’s too thick for your liking, add more beer.
3. In a large bowl whisk together flour, sugar, cocoa powder, baking powder, and salt. Pour blended ingredients into bowl and combine with a whisk or rubber spatula until mixed well together.
4. Put about a 1/4 cup of batter into each cupcake paper, bake for 20 – 25 minutes, or until toothpick inserted in center comes out clean. Wait until cupcakes are completely cool, then top with desired frosting. We used cream cheese frosting, which is quite delicious!
This will make about 18 – 20 cupcakes. Happy baking!
- Jackie & Dylan
We don’t usually post on Sundays, but I thought we’d change things up a bit and see what happens.
As we were thinking about what kind of cupcake we wanted this weekend, we decided to keep it simple and give you a recipe that any one can make. We made our shopping list, got the goods, and got to baking.
All you need to make these delicious treats is a box of Funfetti cake mix, eggs, oil, and replace the water called for in the recipe with beer. We decided to use Pabst Blue Ribbon, a light golden lager. This beer went well with the cake, the flavor is very mild and it let the flavor of the cake mix and sprinkles really shine through.
For frosting we went with Funfetti Vanilla. This frosting is so sweet, and very thick. I actually used half of the can on the first 3 cupcakes with the frosting gun! After topping these cakes off with an appropriate amount of sprinkles, they were ready for consumption.
I know we’re not ones who usually give all our cupcake secrets away, but, we just couldn’t resist sharing these tasty treats with all our loyal readers! Maybe next time we’ll try using a light beer for an even lighter flavor! You never know, we’re just crazy enough to do something like that.
Until next time, happy baking!
- Jackie & Dylan
I’ll admit right now, I’ve got the winter blues. I am craving some warm weather and sunshine, and all Spokane gave me this weekend was snow. It’s just not working for me. Anyways, what does this have to do with cupcakes? Well, I made cupcakes this weekend, but much like the weather, they really didn’t work for me.
Mainly it was the frosting. I found an interesting recipe I wanted to try. Looking back, I probably should have just gone with something I know, but I wanted to be different! The frosting was something of a hybrid between meringue and butter cream, and by hybrid, I mostly meant some kind of weird, gross mutant baby of the two. I don’t even think my description is close to conveying how awkward and flavorless it tasted. Okay, moving on, let’s talk about the cake.
The cake tasted fine. I was going for a coconut raspberry with a hint of lemon, and that’s what I got, mostly. The one great thing that I came up with, and all on my own, was a beer raspberry sauce. My original intent for this sauce was to swirl it with the lemon coconut cake batter, bake amazing cupcakes, and wow you all with my genius. Since I’m not going to wow you with my cupcake skills this week, I thought I’d share the raspberry beer sauce recipe. I think this would be really tasty over some vanilla ice cream. (Now I wish I had some). Since I used all the sauce in the cupcakes, I don’t have a picture of it, but I swear, it looked really tasty.
So, without further adieu, here is my recipe for Raspberry Beer Sauce:
(makes around 1/2 cup of raspberry beer saucy goodness, double recipe to make more)
1 cup frozen red raspberries
1/4 cup beer (we used Deschutes Red Chair NWPA, yum!)
1/4 finely chopped coconut flake
Combine ingredients in sauce pan over medium to low heat. As the berries thaw out, mash them up into beer and coconut. Continue cooking over low heat, I probably cooked it for 10 minutes or more. If you’re not a fan of raspberry seeds, you could strain the mixture & just use the juice, but that’s really no fun. Let it cool a bit before you start chugging it, or put it on your ice cream. Enjoy!
After the busy weekend we’ve had here at Sweet and Stout, I wanted to give you all a treat for following us along, and helping in our success. We really wouldn’t be where we are today without fans like you, we are very grateful! Saturday we baked 12 dozen cupcakes for the Steam Plant Grill for their Valentine’s Day Menu. We’re hoping to become a regular dessert over there, so if you’re in Spokane, you should stop by, grab one of their delicious beers, and have a cupcake. We were pretty tired after making 144 cupcakes, but it was definitely worth the effort.
Today I wanted to share with you a little treat that I made for a friend a while ago. These are called Black Bottom Cupcakes, and the recipe is based off of this one from Women’s Day Magazine, with a Sweet and Stout twist, of course.
Guinness Black Bottom Cupcakes
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1 stick butter, melted (1/2 cup)
1 cup stout beer
1 teaspoon vanilla
1 tsp white vinegar
1 8-ounce package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1. Preheat your oven to 350 degrees. Put cupcake papers in muffin pan. I believe this made a dozen full size cupcakes, but it’s been a while.
2. Start with the top ingredients. In medium bowl, mix cream cheese, egg, sugar, and salt using an electric mixer until creamy. Set aside.
3. Now for the bottom ingredients: In large bowl, combine flour, cocoa, baking soda, and salt. Use a whisk to mix it all together. Place beer, melted butter, vanilla, and vinegar together in a separate bowl and whisk together. Then take the liquid and mix it into your dry ingredients. Use mixer until combined.
4. Drop 2 tablespoons of bottom mixture (chocolate) into prepared cupcake liners. Top with 2 tablespoons of top mixture (white cream cheese). You could swirl them together if you like, or just do half and half. (Either way, they taste delicious!)
5. Bake in preheated oven, 18 – 20 minutes.
I didn’t do any kind of frosting for these, but it is definitely an option. Maybe an Irish cream frosting would be tasty on top. That part is entirely up to you. Thanks again for all the beer cupcake love you guys have given us! Happy baking, as always!
- Jackie & Dylan
I don’t know why more people don’t love coconut. It’s a great flavor, and it pairs especially well with chocolate (the greatest flavor, ever). This week we made these Mocha Coconut cupcakes based off of a recipe that I found on Pinterest from How Sweet It Is.
Are you on Pinterest? There’s a wealth of creative ideas, just waiting to inspire you over there. You can find me (Jackie) on Pinterest here. (I share all kinds of ideas, including cupcakes, of course!) I’ll wait while you go check it out, but hurry up, I can’t promise there will be any cupcakes left over by the time you get back.
Back to these tasty cupcakes. We had to modify the recipe to incorporate the beer, of course. After a trip to the beer store, (always fun on a Sunday morning!) we decided to go with Oskar Blues Ten Fidy, a fantastic imperial stout. This was the first time I’ve had this beer, and let me tell you, I fell in love with it. It’s a thick, malty stout that hides it’s alcohol content (10.5%) VERY well. Half of the can went into the cupcakes, and the other half went to me. Let’s just say, I was feeling toasty myself before noon, but (as it was pointed out by a friend on Untappd) it’s Superbowl Sunday, therefor holiday drinking rules apply.
The cake batter alone was fabulous, thankfully I did manage to bake it into a dozen cupcakes (instead of eating it all). The frosting was a buttercream with added coconut milk and flake for flavor. The recipe also has a chocolate mocha syrup to drizzle on top, and I toasted some coconut flake to top it all off. I’m not sure what I did, but the frosting started to separate before I could get it on the cupcakes. I did my best to get it back together, and lucky for me, it still tasted fabulous on top of the cake.
After messily compiling all the frosting components, I sampled the whole package, and it was excellent. Imagine soft, dense, chocolate cake with creamy coconut frosting with a hint of toasted chocolate coconut all together in your mouth. Honestly, if any of these make it into work tomorrow, I will be surprised.
- Jackie & Dylan
This week we’re bringing you something a little different. In celebration of fall, we thought we’d do an apple cider cupcake. Of course, we wouldn’t be Sweet and Stout if it didn’t involve a little alcohol, so, we present to you these hard apple cider cupcakes made with Fish Brewing Company’s Spire Mountain Dark & Dry Apple Cider. That’s a long name for a delicious hard apple cider.
Fall is our favorite time of year, so this cupcake is fitting for the season. These cupcakes are dense, delicious, and filled with all the fall spices you’d expect – cinnamon, nutmeg, and cloves. They all compliment the cider very well. For the frosting we created an apple butter cream that turned out so thick, I could barely get it through our cake decorator.
Interested in giving these a try? Well, here’s the recipe!
- 1 cup butter
- 2 cups sugar
- 4 eggs, one at a time
- 2 cups flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 2/3 cup hard apple cider
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- In large bowl, combine butter and sugar until creamy. Add eggs, one at a time and mix well after each.
- Combine flour, salt, baking powder and spice in separate bowl, stir with whisk, set aside.
- Measure out cider and add 1 teaspoon of vanilla to it.
- Add dry ingredients alternating with cider mixture to batter. Start and end with dry ingredients.
- Scoop batter into lined cupcake papers – 3/4 way full.
- Bake in preheated oven for 23 – 25 minutes, or until toothpick in center comes out clean. Let cool in the pan for 5 minutes, then remove.
- Makes about 20 cupcakes.
Apple Butter Frosting:
- 1/4 cup butter
- 1/4 cup apple butter (you can usually find this near the jelly & peanut butter aisle in the grocery store)
- 3/4 cup brown sugar
- 2 tbls milk
- 2 tsp cinnamon
- 1.5 cup powdered sugar
- Melt the butter in a sauce pan, add apple butter and brown sugar.
- Bring it to a boil until sugar is dissolved, should be a couple minutes. Keep at a medium heat.
- Add milk and cinnamon, stirring until dissolved.
- Remove from heat and set aside to cool.
- After frosting has cooled to room temperature, add powdered sugar, 1/2 cup at a time and mix with electric mixer. After all the sugar is in, place in the refrigerator until the frosting reaches the desired thickness. Frost cupcakes when they are completely cooled.
I don’t know how your week has been, but ours over here had been pretty awesome! Thursday night, Dylan and I met up with the owners of Brews on Washington, a new downtown bar and coffee joint. We discussed cupcakes and beer, ate cupcakes and drank beer, and talked about the future possibilities of Sweet and Stout going commercial and becoming a viable business. Great fun was had by all, and now we are uber excited for the future of our beer cupcakes.
In celebration of said awesomeness, I feel it appropriate to share another recipe! We made a few different flavors of cupcakes to take over to Brews, 2 of which (Pineapple Coconut & Chocolate Salted Caramel) have had their recipes posted on our blog, so I figured, why not one more?
This one is for an orange flavored cupcake using Rogue’s Somer Orange Honey Ale, a great beer for summer and is quite delicious! I also have to say that I had some of Rogue’s Hazelnut Brown Nectar last night (on tap) and it was so good! I definitely will be developing a hazelnut cupcake in the near future with that one, so make sure you check back to see.
Anyways, on to the Orange Honey Ale Cupcakes!
- 2/3 cup butter or margarine, room temperature
- 1 1/3 cups white sugar
- 2/3 cup Rogue Somer Honey Ale
- 1.5 tablespoons orange juice
- 1.5 tablespoons lemon juice
- 1 tablespoon orange zest (grated orange peel)
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon Salt
- In a large bowl, combine butter and sugar with electric mixer until fluffy. Add beer, juices and peel; beat on high until mixed well. (it may appear curdled looking, don’t worry, it’s okay!)
- Add eggs, 1 at a time, and beat well after each with mixture.
- Sift together flour, baking powder and salt, add to batter slowly while mixing. Mix well.
- Pour into cupcake tins (lined with cupcake papers). Bake at 375 degrees for 20 – 25 minutes. Check if they’re done by placing a toothpick in the center, if it comes out clean, they are done!
- Now for the frosting. You can really do whatever frosting you like on these, I’ve had them with a few different kinds. I bet an orange flavored cream cheese frosting would be really good. Here’s a recipe for an orange icing. Feel free to garnish each cupcake with a little slice of orange just for fun.
1 1/4 cups powdered sugar (+ maybe a little extra)
1 teaspoon orange zest
2 to 3 tablespoons orange juice
Whisk together powdered sugar, zest and 2 tablespoons of juice until smooth. If too thick add more juice, if too wet add more powdered sugar. Mix until desired consistency is reached.
Dip cupcake into icing, add orange garnish (if desired), eat and enjoy!
Just what you’ve all been waiting for, a recipe! Since the Coconut Porter Pineapple cupcakes are fresh on my mind (and fresh off my plate), that’s the recipe secret I’m going to give out. I’m going to go with the sans-pineapple filling part since I didn’t really master that yet. Check it out:
Coconut Porter Pineapple cupcakes
Yield: About 2 dozen cupcakes, maybe a little more
- 1 1/2 cups butter (or margarine), room temperature
- 3 cups white sugar
- 5 large eggs
- 1/2 cup flavored beer (I used a coconut porter)
- 1/2 cup pineapple juice
- 3 cups flour
- 1 tsp vanilla extract
- Preheat oven to 350 degrees, put cupcake liners in cupcake pan.
- Beat butter with electric mixer until creamy. Add sugar gradually, 1 cup at a time and blend well.
- Add eggs 1 at a time and mix well between each addition.
- Combine 1/2 cup pineapple juice and 1/2 flavored beer in a small bowl or measuring cup. (If you don’t have pineapple juice, you could just use a full cup of beer) Set aside to be used in next step.
- Add flour to butter mixture alternating with beer/pineapple juice mixture. Begin and end with flour.
- Stir in vanilla extract, for added coconut flavor in the batter you could add 1 tsp coconut extract, but not necessary. I added coconut flakes in the frosting to get more of the coconut flavor to come out.
- Scoop batter into cupcake papers by 1/3 cup. Batter should fill cupcake paper about 2/3 of the way.
- Bake at 350 degrees for 25-30 minutes, let rest in pan a few minutes before removing to cool.
What’s that? You want to put frosting on them too? Okay, here’s my favorite cream cheese frosting mix:
Cream Cheese Frosting
- 1/2 cup butter or margarine, soft
- 8 oz. package cream cheese (I often use fat free to spare me the extra calories, haha!)
- 4+ cups powdered sugar
- 1 tsp vanilla
- (optional) 1 travel sized bottle of coconut rum
- Cream butter and cream cheese together with an electric mixer.
- Add powdered sugar, 1 cup at a time and blend well in between additions.
- Add vanilla & coconut rum, blend well. Add more powdered sugar until desired consistency is achieved.
- Frost cupcakes when cooled. If you want coconut flakes, spread a bunch out on a plate and dip your freshly frosted cupcake into the flakes, they will stick to it beautifully!
And there you have it. If you do make these, please come back and leave me a comment about how they turned out for you! I’d love to hear it. If you can’t find a coconut porter like the one Maui Brewing Company makes, you could substitute with some other fun flavor of beer… be creative! Of course you could make these without the beer, but what fun is that?