This weekend did not feel like June, at all. Saturday we were lucky to get into the high 40s, and it was pouring rain most of the day! Sunday has brought a bit of sun so far, but I could really go for 80 degrees right about now. This week’s cupcake is inspired by the weather I wish we were having here in the Pacific Northwest!
Peaches and cream is a classic flavor combination for a reason, it’s amazingly delicious. As always, there’s a Sweet and Stout twist to these cupcakes, I baked the peach cake with Elysian Brewing Company’s Bête Blanche Tripel. I wasn’t quite sure what beer would go with a peach cake, but after perusing the beer section I decided a tripel would be a good choice. Tripel’s have that classic Belgian spicy-fruity taste to them, and this beer went really well with the peaches. It’s incredibly easy to drink, too.
The cake had about a cup of pureed peaches in it, and yet only came out with a slight hint of peach flavor. Next time I will dice up some peaches and put them right in the batter. It did bake up nice and soft though, very tasty. For the frosting I used a whipped cream and cream cheese frosting and, oh my, it’s bowl-devouring good. There is quite a bit of leftover frosting, and I’m imagining myself with a giant plate of peach pancakes later topped with a lot of frosting. Whipped cream is the shiz. For real.
To make sure there was no mistaking these cupcakes for anything but peach, I garnished each with a thin slice of it’s fruity namesake. It’s hard not to shove the entire cupcake in your mouth due to it’s delicious nature, but I’m refraining from eating them all. For now.
As I mentioned last week, Dylan and I participated in the Spokane Humane Society’s Parade of Paws. We got a bit soaked, but it was totally worth it. Our dog went into puppy and puddle overload, and had a great time. Our team, A Furry Frenzy, raised over $700 for SHS, and we’re proud to have been a part of that. For your enjoyment, here’s a picture of our dog, Big, soaked after the event.
Hope you had a great weekend, too!
– Jackie & Dylan
This weekend’s cupcake came to be for two reasons: 1. I love pumpkin (in just about every dessert I can put it in) and 2. We went to the Spokane Oktoberfest on Saturday and everyone was out of pumpkin beer! (What’s up with that?)
Some people may find this strange, but pumpkin and chocolate together is almost the best thing ever… if you add cheesecake to the equation, well, then that IS the best thing ever. For this recipe I took my favorite chocolate beer cake recipe and made it with Night Owl, a pumpkin ale from Elysian Brewing Company. Believe it or not, I had a difficult time finding a pumpkin beer. Well, one that wasn’t Blue Moon pumpkin ale. After a couple stores, I found the Night Owl, and having had it before, decided that’s the beer we would use. Dylan is not a fan of pumpkin ales, but I definitely seek them out this time of year. They are good.
To get the cheesecake part, I whipped up some cream cheese, pumpkin and spices then swirled it in the cupcake pan with the chocolate cake batter. Some turned out more chocolatey and others turned out more like cheesecake. Then we topped them all off with a basic cream cheese frosting with a little pumpkin added in. (Told you I put pumpkin in everything.) Overall these cupcakes turned out really moist, and quite delicious.
Nicole Hensley and Mike Tigas stopped by this evening to talk beer cupcakes and to see the tiny kitchen they’re made in (for now). Despite our kitchen’s small size, we still really enjoy having people stop by. (It also gives us a reason to keep up on the house work.) We sent them away with 6 cupcakes, and I’m pretty sure (judging by their positive reactions) that they really enjoyed them!