Where beer and cupcakes unite!

IPA Day

Strawberry Lime IPA Cupcakes

Over the last year, I have grown to love IPAs. I seek them out whenever we’re trying new beers, some may say (ahem, Dylan might say) that I’m obsessed with them. Don’t get me wrong, I still love stouts and porters, but IPAs have me smitten. They are perfectly refreshing, and the ones I love have a great hoppy bitterness that makes them perfect for me.

I know IPA day is in August, but I don’t need a special day to enjoy the beer I love. We picked up a bottle of No-Li Brewhouse’s Born & Raised IPA this weekend and I wanted to give it a try in a new cupcake flavor. IPAs are notoriously not favorable to bake with because they can be bitter, but I embrace the bitter! This week I matched it with a strawberry lime cake, the perfect contrast to the floral, hoppy, and bitter Born & Raised IPA.

The first thing I did was put the beer in a blender and mixed it with frozen strawberries, lime juice and a little bit of vanilla. After that was good and frothy, I mixed it into a basic yellow cake batter.  The batter tasted a bit tart, and you could definitely taste the beer in it. IPAs and lime go really well together, it’s one of my favorite combinations. The cake turned out very soft and moist, but didn’t rise up that much. (It didn’t sink either, so that’s good!)

I used a buttercream frosting and used strawberry preserves and a little bit of lime zest and juice to flavor it. The frosting turned out sweet enough to be able to eat it (by the spoonful), but the lime gave it a bit of tartness that was really pleasant. After frosting these I had to set them in the refrigerator for a little bit so they wouldn’t melt. It’s a bit of a hot one here today (My computer tells me it’s 96 degrees out right now!).

After we are all done with cupcakes we’re planning on having a couple frozen strawberry lime margaritas to beat the heat. The perks of left over ingredients!

Last week I posted a question on our facebook page about what flavors you guys think we should add to our commercial set up. Have you had a chance to weigh in on that? After our wedding (less than 2 weeks now! woohoo!) I’m planning on adding 1 or 2 flavors commerically and I’d love it to be a flavor that you’re interested in trying! Your feedback is greatly appreciated.

Oh, and if you’re in Spokane, you should head over to No-Li Brewhouse and have a Salted Chocolate Caramel cupcake made with their Imperial Stout! This week the Manito Tap House has our Red Velvet, Salted Chocolate Caramel, and Chocolate Peanut Butter cupcakes.

Until next time, cheers!
– Jackie & Dylan

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Lemon Pomegranate IPA Cupcakes

Our blog will be 1 year old in 2 months. I can’t believe we’ve been baking a different type of cupcake almost every weekend for the last 10 months. That sounds like a lot of cupcakes! We’ve come up with 36 different flavors and posted them up here (there were a few duds that we haven’t posted). Someone asked me a couple weeks ago if we ever run out of cupcake ideas. While we haven’t yet, it got me thinking. I think we’ve gone through a lot of basic cupcake flavors, now it’s time to get into some new flavor combinations.

To start off our new flavor pairings, we bring you these Lemon Pomegranate IPA cupcakes. I sent Dylan off to the store to find a nice hoppy IPA to match with the lemon cake I wanted to bake. He came back with 4 different bottles (it was difficult to choose)! This round we decided to use Hopworks Urban Brewery’s IPA, a balanced blend of hops, bitter, and a bit of a citrus flavor. A perfect pairing for the zesty lemon flavor in this cake.

The cake itself has the zest of 2 lemons, plus a bit of extra lemon juice, along with a full cup of IPA. I reduced a bit of pomegranate juice and added it into a cream cheese frosting, stirred in some more lemon zest, and piped it on the cakes after they had cooled. As a garnish, I placed a small spoonful of pomegranates seeds on top. Not only did they look pretty, they added a lot of flavor to the whole package. As you take a bite of the soft lemon cake, you get a rush of pomegranate juice from the seeds, it’s quite delicious.

We’re hoping to add a few more flavors to our official flavor list soon. It’s been a little crazy in our house lately, planning a wedding and all. If you have any suggestions on what you’d actually like to be able to purchase (here in Spokane, sorry, no shippy yet), we’d love to here from you. Let us know!

– Jackie & Dylan


Chipotle Apple Pecan IPA cupcakes

Here at Sweet and Stout, we strive to be resourceful and creative when it comes to our cupcake flavors. I’d like to think that each time we come up with a new recipe, we’re getting farther away from the average cupcake. I’ve been reading up on food pairings with IPA beers, and the basics of it is this: If the flavor of the food is bold and/or spicy, have it with an IPA.

So, in celebration of the first ever #IPADay, we would like to present these chipotle apple pecan IPA cupcakes made with Ninkasi’s Total Domination IPA (yum!). I got this idea while browsing cake recipes online. The one I based my recipe off of was intended to be a cake, but with some substitutions & additions, I carefully crafted the recipe to fit my beer cupcake needs. I wasn’t really sure what IPA to use, so Dylan and I went to the grocery store, and it just so happened they had Total Domination in a 6 pack for a pretty good price. Since I am in love with Ninkasi anyways, I figured it’d be a good fit. A little beer for the cupcakes, and 5 bottles left for me. Good deal.

This cake was kind of like an apple spice cake, the only big difference was the massive amount of chipotle I threw in there. Here’s the thing that really required some creativity on my part. The recipe called for ground chipotle, so you’d think you could find it either with the spices, or with the Mexican food at the grocery store. Well, we couldn’t find any! Dylan remembered that we had a bottle of chipotle hot sauce at home, so we just decided to use that instead.  I wasn’t totally convinced that it wouldn’t make my apple spice cake taste like a burrito, but it actually worked out really well.

The original recipe called for a caramel-chipotle glaze that was to be drizzled over the cake. It’s kind of messy to do that with a cupcake (and not as pretty), but I did it anyways, and boy does it have some heat to it! (in a totally good way). Next time I play around with this recipe I’m going to take that glaze and whip it up into some frosting for a little less mess (and to make prettier pictures!)

After the cupcakes were all made and glazed, Dylan and I sat down with a bottle of Total Domination and ate a few. I’d say the recipe and the pairing were quite successful! Hope everyone has a hoppy IPA Day (sorry, I couldn’t resist)!

– Jackie