This week’s cupcake idea is brought to you by Dylan! We used Sierra Nevada’s Northern Hemisphere Harvest Ale in these apple pie inspired cakes. The Harvest Ale is wet hopped with hops from Yakima Valley and give this beer a fresh, crisp taste. Definitely a great pairing with the granny smith apples that went into this cake.
While Dylan created the batter, I caramelized the apples on the stove top. We used some of these brown paper cupcake wrappers, a gift from my sister, Taylor, for Christmas. They were just the right height to fit in our toaster oven, and look really pretty. After the batter was placed in the wrapper, I topped each off with a few apple slices and sent them to be baked.
The frosting on these was interesting. It came out really thick, I equated it to working with concrete. It was almost too thick to come out of the frosting gun. You can see by the pictures that the frosting looks pretty stiff. It tasted really good though, so we did our best to work with it.
I think if we were to bake these again, we’d put a lot more apple on the top. The cake turned out really soft and spongy, very enjoyable. Oh, and maybe a brown sugar crisp topping would be a tasty addition, or a substitute for the heavy frosting. They do taste really great just the way they are.
In other news, this Friday you can catch Sweet and Stout at the grand opening/ First Friday event over at Studio 66 Art Gallery, here in Spokane. You can see the invite here for time and location, or check them out on facebook. If you’re in the area, you should definitely stop by and see us, plus see some amazing art from local artists! We’ll have mini cupcakes on hand for ease of snacking while viewing some great art work! The event starts at 5, and we hope to see you there.
– 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.
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)!