Where beer and cupcakes unite!

Posts tagged “Dogfish Head Brewery

Recipe: Rosemary Lemonade Cupcakes

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)

Ingredients:
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
2 eggs
1/2 cup beer
1/2 cup rosemary lemon juice (from above)

Directions:

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

Ingredients:
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

Directions:

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


Sweet Potato Punkin Cupcakes

Sweet potatoes in cupcakes? Heck, yes.

To say I was a picky eater when I was younger would be an understatement. Sadly, I never realized the goodness that is a sweet potato, until my adult life. All those years I could have been enjoying them! Well, at least I realized in the last couple years, that they are amazing. Dylan & I have been talking about using sweet potatoes in a cupcake recipe for the last few weeks, and we finally did it.

I got the recipe from a coworker. She’s always picking out recipes for us to try, this one was really easy to figure out where to add the beer in. The batter turned out REALLY thick, so I just tossed in a cup of Dogfish Head Punkin Ale to thin it out a little. If you’re into pumpkin beers, this is one of my favorites. I was a little reluctant to use it in the recipe, only because I wanted to drink it instead. But I made the sacrifice for you, dear beer-cupcake lovers. That’s how much I’m committed to this cupcake thing.

For this recipe, I had to roast a pound of sweet potatos, then mash it up and add it to the batter. It looked kind of weird when I mixed it in, but the results were well worth it. As an added bonus, each cupcake has a Hershey’s kiss right in the center of the cupcake. The sweet potato, the spices, and the pumpkin beer blend perfectly in your mouth when you take a bite. The chocolate is (literally) the icing on the cake. When you pick one of these cupcakes up, you can feel the weight of it. They are dense!

I’d say these are like a thanksgiving day dessert party in your mouth. SO good. So good, that I could eat them all tonight, and leave none to take into work tomorrow … Just kidding, coworkers!

In other news, our kitchen is all paid for & eagerly awaiting our arrival to start baking. If you’re around on Thursday night, there will be a sneak preview of cupcakes over at Brews on Washington. The catch is that you have to come play trivia, and you could win them as a prize. Totally worth it. Plus, if you win trivia night, you get $25 off your tab.

If you’re busy on Thursday, make time to come see us on Saturday over at Brews on Washington – it’s our official kick off party! Our wonderful and amazing donors can stop by and get their cupcake prizes. Everyone else is invited to join us too, there will be plenty of cupcakes, in plenty of flavors for sale! Dylan and I will be there, so that’s pretty cool too. Oh, and we’ll have a few pint glasses, recipe books, and t-shirts, if you’re interested. Come have a pint and a cupcake with us!

Hope to see you there!

– Jackie & Dylan


Gâteau aux Carottes

Wait a second, why is the title in French you ask? Well this weeks selection for Sweet and Stout gets it’s fancy flavor from Dogfish Head Brewery’s Raison D’Etre. While it’s not a french beer, the name is, and it means “reason to be” or as I’m finding on other sites, “reason for existance”.

I chose this beer because it’s a dark Belgian style brewed with beet sugar and raisins, a perfect pairing for a carrot cake, in my opinion. You can definitely taste the raisins as well as some other fruits as you’re taking a sip of this beer. It was kind of sweet, and after a few sips, I decided I liked it. I’m sure it helped that the ABV is 8%. Why are all the tasty beers so strong?

On to the cake! Poor Dylan got volunteered to grate carrots. Do you have any idea the amount of carrots that go into this cake? About 6 cups worth, that’s how much! The thing is, I thought I had 2 graters, turns out I only had one. The next time we make this cake, I’m pretty sure I’ll be doing all the grating.

This was my first time ever making a carrot cake and didn’t make a very pretty looking batter, but they really did turn out to be quite delicious. I never really knew I liked carrot cake until recently. I’m sad I’ve been missing out on eating this kind of cake for so many years.

Of course, we topped these off with the traditional cream cheese frosting. This time I made a bit more frosting so that we could use our frosting-cake-decorator thing and make it look all pretty for you!

– Jackie