One thing I love in the summer is strawberry shortcake. Fresh strawberries, whipped cream, and of course, the short cake, combined makes for a wonderfully delicious dessert. For this week’s cupcake I wanted to capture that flavor, but in my own way, of course.
We decided on using Laughing Dog Brewing’s Cream Ale, a wonderfully smooth ale, and a perfect compliment to the strawberry and vanilla flavor in the cake. I baked pretty early in the day, as to avoid the heat that will come later on. It’s been nice baking in the morning, it makes the day feel longer and gives me more time to work on other things. I used to feel funny about finishing off a beer before 10 am, but now, it doesn’t bother me so much! Half the beer went into the cupcakes, anyways.
On to the frosting. I kind of really dislike frosting some times. I tried a new recipe, but it turned out runny. I tried my best to fluff it back up with some powdered sugar, but all I really ended up with is a giant bowl full of strawberry icing. Maybe I should have just stuck to the cream cheese recipe I know and love. While the strawberry icing tastes pretty good, it’s just a lot thinner than I would have liked it to turn out.
Maybe I need to take a frosting making class or something! Does anyone have a go-to frosting recipe that always turns out really great? That’s how I feel about my cream cheese frosting, but I get tired of putting it on every single cupcake I make. I think I need to do a little more research and development on that. Anyways, I would consider these cupcakes a success, the only things I would do differently would be to add more strawberries to the batter (yum!), and work out a different frosting (something light & fluffy next time).
Thanks for reading!
I don’t know how your week has been, but ours over here had been pretty awesome! Thursday night, Dylan and I met up with the owners of Brews on Washington, a new downtown bar and coffee joint. We discussed cupcakes and beer, ate cupcakes and drank beer, and talked about the future possibilities of Sweet and Stout going commercial and becoming a viable business. Great fun was had by all, and now we are uber excited for the future of our beer cupcakes.
In celebration of said awesomeness, I feel it appropriate to share another recipe! We made a few different flavors of cupcakes to take over to Brews, 2 of which (Pineapple Coconut & Chocolate Salted Caramel) have had their recipes posted on our blog, so I figured, why not one more?
This one is for an orange flavored cupcake using Rogue’s Somer Orange Honey Ale, a great beer for summer and is quite delicious! I also have to say that I had some of Rogue’s Hazelnut Brown Nectar last night (on tap) and it was so good! I definitely will be developing a hazelnut cupcake in the near future with that one, so make sure you check back to see.
Anyways, on to the Orange Honey Ale Cupcakes!
- 2/3 cup butter or margarine, room temperature
- 1 1/3 cups white sugar
- 2/3 cup Rogue Somer Honey Ale
- 1.5 tablespoons orange juice
- 1.5 tablespoons lemon juice
- 1 tablespoon orange zest (grated orange peel)
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon Salt
- In a large bowl, combine butter and sugar with electric mixer until fluffy. Add beer, juices and peel; beat on high until mixed well. (it may appear curdled looking, don’t worry, it’s okay!)
- Add eggs, 1 at a time, and beat well after each with mixture.
- Sift together flour, baking powder and salt, add to batter slowly while mixing. Mix well.
- Pour into cupcake tins (lined with cupcake papers). Bake at 375 degrees for 20 – 25 minutes. Check if they’re done by placing a toothpick in the center, if it comes out clean, they are done!
- Now for the frosting. You can really do whatever frosting you like on these, I’ve had them with a few different kinds. I bet an orange flavored cream cheese frosting would be really good. Here’s a recipe for an orange icing. Feel free to garnish each cupcake with a little slice of orange just for fun.
1 1/4 cups powdered sugar (+ maybe a little extra)
1 teaspoon orange zest
2 to 3 tablespoons orange juice
Whisk together powdered sugar, zest and 2 tablespoons of juice until smooth. If too thick add more juice, if too wet add more powdered sugar. Mix until desired consistency is reached.
Dip cupcake into icing, add orange garnish (if desired), eat and enjoy!
I will always remember these cupcakes, not only because they were amazingly addictive and delicious, but also because my boyfriend asked me to marry him just after I finished baking them! I promise this post will be about the cupcakes, but I just had to share.
If you didn’t already know, coconut beers aren’t exactly easy to come by. A couple weeks ago Dylan and I discovered this amazing beer store in Spokane called JB’s bottleworks. From the outside it just looks like your average convenience store, but inside there were aisles & coolers full of many beers that I haven’t found anywhere else.
A couple weekends ago we bought a few beers from here, one of them being Maui Brewing Company’s CoCoNut Porter. This beer is delicious! It’s smooth, creamy and highly drinkable. I knew after having that can of beer that I had to come up with a recipe to go along with it. So this past Saturday I found a can of it at Huckleberry’s (for $3, a bit spendy but SO worth it). Just for added fun we ran over to the liquor store and bought a sample sized bottle of Malibu Rum to add to the frosting, a most excellent idea!
In the spirit of creativity, I thought it would be really fun if the cupcakes had a jelly filling. We went to Michael’s and bought a frosting/filling injector to test it out. The filling turned out really tasty, but there were crushed pineapple bits in it and we had trouble getting it to squeeze out of the injector without blowing up the cupcakes. After blowing up a couple cakes we gave up on it and just frosted the cupcakes as usual.
This recipe was interesting in that it doesn’t have baking soda or baking powder in it (a rising agent). The original recipe that I found called for lemon-lime pop and I think (and I’ve read) that carbonation used in recipes helps the batter rise. This must be what was going on, as I only used 1/2 cup of beer in the recipe, and they rose up just like any other one. The batter was pretty sweet (in a great, addicitve way) and you could taste the beer in it, which was nice. I was a little surprised that the cupcakes didn’t turn out a darker color than they did, this beer is seriously dark.
We finished these off with my favorite frosting, cream cheese, with an addition of Malibu rum to get in some extra coconut flavor. I also had some coconut flake in the pantry, so I dipped half of the finished cupcakes in that. What can I say, I love coconut! I think the next time I bake these I’ll find a way to make the filling without the pineapple chunks so I can get them in the cupcakes easier. Despite how deformed the ones I injected looked, they tasted sinfully delicious. I won’t be posting pics of the duds, besides, I already ate them, but I hope you enjoy the pictures of the keepers!
Next week I’m thinking of doing something a little different, as in, I’m going to post my recipe so you all can give these a try. I mean, I don’t want to give away all my prized secrets just yet, but I think you deserve a recipe to try out! Is that a good idea? Would you want to make them? I don’t really know what kind I will make yet… I suppose if anyone had a request, I’d look into it too!
Sometimes I want Dylan’s job… official taste tester of all my cupcake creations. These cupcakes went quick and so did the beer. This time we opted for a Great Divide Brewing Company Hades Belgian Style Ale. The beer was pretty good, and had that classic Belgian style taste. I’ve had Belgian style beers with an orange slice in the glass, so I figured why not try an orange cupcake?
This recipe was a little different from the last two in that I actually had to modify a recipe in order to incorporate the beer. The recipe I found called for 3/4 cup of orange juice, so I just made a substitution. I ended up adding more and using a full cup of beer as the batter seemed slightly too thick.
Instead of a frosting, I opted for an orange icing. Icing is fairly simple and while I did add orange zest to it, the main flavor of the icing was powdered sugar. I’m not complaining, I could eat powdered sugar all day. The icing was light enough though that it didn’t take away from the flavor of the cupcake.
These cupcakes were delicious. Regrettably I can’t pass some out to you over the interwebs, but I think you would agree. They were soft with a subdued orange-Belgian flavor that left you wanting more and I couldn’t resist. After the photoshoot I sat down with my glass of beer and made short work of these.
I would definitely make these again.