Where beer and cupcakes unite!

Posts tagged “Guinness

Guinness Black Bottom Cupcakes [Recipe Alert!]

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

Bottom Ingredients:
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

Top Ingredients:
1 8-ounce package cream cheese
1 egg
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


Snickerdoodle Cupcakes

This post is a day late because we were busy having a lazy Christmas yesterday. A lot of Christmas cookie eating gave way to this week’s cupcake creation, a cupcake done in the flavor style of the classic snickerdoodle. We used Guinness Extra Stout because it has a great roasted malt flavor that compliments the dense cinnamon-vanilla flavored cake-cookie that we were going for.

Did I just say “cake-cookie”? Sure did. Under the vanilla cupcake batter, we put a tablespoon of snickerdoodle cookie dough. You can even see the difference in color from the cake to the cookie on the side. The vanilla cake was made in the Sweet and Stout fashion (using beer) and the cookie dough did not include any beer (but that might be a good idea for the future). The cake and the cookie actually baked together really well. I think the cake batter on top of the cookie dough kept it really soft. The cookies almost have a cake-like feel to them.

I may have mentioned that we’ve been have problems with our oven, sometimes it will work, other times it will not. We recently discovered that we can turn on the broiler to heat up the oven, but the downside to that is there is no way to regulate the temperature effectively. I mention this because I baked half of them in the oven and the other half in our trusty toaster oven. The ones that were baked in the toaster turned out a bit more moist in the cake than those I tried to bake in the oven. Lesson learned, no more attempting to use the oven for us until we get a new one.

Despite a slightly dry cake, I actually really did enjoy these cupcakes. We made a cream cheese cinnamon frosting to go on top that is really hard to resist. We’re also working on our frosting technique, and tried something a little different this time. I think they look pretty, and it wasn’t very difficult. One thing that we try to avoid is too much frosting, and sometimes I think frosting them like this could lead to a bit extra on top. I’ll keep practicing, and try to find the golden ratio of cupcake to frosting.

We hope that you are all enjoying this holiday season as much as we are. We’re hoping that with the new year rapidly approaching, we’ll be bringing you all some good news! Until then, keep on experimenting with your beer baking! Thanks for reading.

– Jackie & Dylan

Happy National Beer Day!

Today is the day we celebrate the sale of beer becoming legal in the U.S!

So pour a pint and lift your glass! Cheers.

That's a whole lot of Guinness.

– Jackie

A new St. Paddy’s day tradition

A delicious pint of Guinness.

Although I’m not Irish (I’m Scottish), Dylan is quite the Irishman and I really wanted to create something special for St. Patrick’s day. We both share an undying love for Guinness, so when I came across a recipe for Chocolate Irish Stout cupcakes with Irish Cream frosting, I had to try them.

Let me tell you, baking with beer is twice as fun as baking without, whether it goes in the recipe or not.

This recipe called 1 cup of beer so I went with the 24 ounce bottle of Guinness Extra Stout we had in the fridge, poured out 1 cup for my recipe and we shared the rest. The batter was very dense, like scooping fudge into the cupcake trays. They smelled amazing while they were baking and 21 minutes later they were done. I went with the extra stout because I wanted the flavor of the beer to be noticeable in the finished cupcake. Although I haven’t gone back and made this recipe with Guinness Draught, I think this was a good choice. The final cupcakes had a distinct stout flavor which tied in well with the chocolate and Irish Cream flavors.

I had a recipe for the frosting, but it wasn’t getting the consistency that I wanted so I improvised on it a little bit. Instead of a fluffy frosting, it turned into more of an Irish Creme icing, which was fine by me. It was made with powdered sugar, Bailey’s Irish Creme and I threw in a little Kahlua just for fun. In the end it was somewhere between frosting and icing, but it didn’t really matter what you called it, it was delicious.

These cupcakes turned into an alcoholic’s dream. The dark chocolate and the Guinness blended perfectly together and the Bailey’s frosting was a great compliment. You could taste the alcohol, but it wasn’t overpowering. I brought in 85% of these cupcakes to work (so I wouldn’t keep all those calories to myself) and they were well received. They also went REALLY fast. Imagine that!

I would make these cupcakes again, so far these are my favorite.

– Jackie