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)
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
1/2 cup beer
1/2 cup rosemary lemon juice (from above)
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
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
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
You’ve seen it every where, red velvet this, and red velvet that. If you have red food coloring, you can have red velvet anything, or so it seems. I’m not sure why this bugs me so much. Go ahead and call me a hypocrite, we sell a red velvet cupcake. It seems red velvet is a very popular flavor right now, which got me to thinking, where did it come from?
From what I’ve read, there was a time that food coloring wasn’t actually used in this recipe. The red was attributed to the reaction of the cocoa powder (not dutch processed) and the acid used in making the cake (in this case, lemon juice). During World War 2 they even used beets to add the red color into the cake. In modern times, we use red food coloring, and it takes a lot to turn the cake red.
I’ve been wanting to try and make a red velvet cake without food coloring, so I set out to do just that this weekend. This weekend is a special occasion, our blog is turning 1 year old! I can hardly believe it’s been a year of cupcake experiments! I think a great way to mark the occasion is to share this recipe with you.
I looked at a bunch of recipes online for a red velvet cake using beets, and took the items I liked best from each and created a recipe from that. I’m actually not a fan of beets, I think they smell and taste like dirt, but I like to try new things, and was willing to give this a go. We had a bottle of Boundary Bay’s Irish Red Ale in the refrigerator and decided it would be perfect for this experiment. It’s a great beer, and really, we just wanted to drink it. (But hey, it is red, so it works, alright?) We love our Boundary Bay beers.
These cupcakes turned out interesting, to say the least. They are definitely moist, and also the beets make it very dense. The color is a deep reddish brown, and the taste is… well, it kind of tastes like chocolate covered beets, but not in a bad way! You get the hint of earthiness from the beets (along with the beautiful color), but you also get this soft chocolate flavor that goes well with it. This is probably the most moist cake I have ever baked, which adds to the whole experience. I’m still formulating my opinion on these, but they are definitely not your average red velvet cake.
Here’s the recipe if you’re brave enough to give this a try:
Red Velvet Beet Cake
1 15-Ounce can sliced beets, drained
1/4 cup – 1/2 cup beer
1/3 vegetable oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
1 1/4 cups flour
1 1/2 cups sugar
3 tablespoons natural cocoa powder (NOT dutch process)
1 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350 degrees, line cupcake pan with paper liners
2. In a blender (or food processor) combine can of beets (minus the liquid) and 1/4 cup of beer. Blend well until smooth, probably 2 minutes, depending on how powerful your blender is. Add egg, oil, lemon juice and vanilla to blender, blend for another minute until all is combined. If it’s too thick for your liking, add more beer.
3. In a large bowl whisk together flour, sugar, cocoa powder, baking powder, and salt. Pour blended ingredients into bowl and combine with a whisk or rubber spatula until mixed well together.
4. Put about a 1/4 cup of batter into each cupcake paper, bake for 20 – 25 minutes, or until toothpick inserted in center comes out clean. Wait until cupcakes are completely cool, then top with desired frosting. We used cream cheese frosting, which is quite delicious!
This will make about 18 – 20 cupcakes. Happy baking!
– Jackie & Dylan
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
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
1 8-ounce package cream cheese
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
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.