In case we haven’t mentioned it enough, Dylan and I are getting married … this weekend! Finally after over a year of planning, our wedding is here. To say that we’ve been busy is probably an understatement. This week, I thought it’d be a good idea to visit a past post, and 1-up it by sharing the recipe. I’d say that’s a win for everyone!
Remember those Crème Brûlée cupcake that we made back in September? Well, if you don’t, you can check it out here. For these cupcakes, I highly recommend using the Crème Brûlée Stout from Southern Tier Brewing Company. If you can’t find it, another sweet stout could work too. Anyways, on to the important stuff! The recipe! This should make around 2 dozen cupcakes.
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus extra for egg whites
1/2 cup butter, room temp (1 stick)
1-1/2 cups sugar
2 eggs, separated
3/4 cup beer
1/4 cup heavy cream
3 tablespoons caramel
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees, prepare cupcake pans with paper liners.
2. In medium bowl, combine flour, powder and salt, stir with whisk until mixed. Set aside.
3. In large bowl, cream butter and sugar until well combined. Add egg yolks and mix well.
4. Combine beer and heavy cream in measuring cup (it will look gross, just go with it) and add it to the creamed butter and sugar, alternating with the dry ingredients. Make sure to end with the dry ingredients. After that’s all together, add in the caramel and vanilla.
5. In separate bowl, beat egg whites (saved from earlier) until you get stiff peaks. Carefully fold into the cupcake batter using a rubber spatula.
6. Fill cupcake liners 2/3 full and bake 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
While you’re baking, you can prepare the filling:
1 cup brown sugar, plus extra for later
4 egg whites
1/4 teaspoon salt
1 cup butter, room temp (2 sticks)
7. In a double boiler, combine sugar, salt, and egg whites. Constantly whisk while sugar dissolves and the mixture gets warm. Then remove from heat and use an electric mixer to beat it until the egg whites form stiff peaks. Continue mixing until it cools, probably 6 – 7 minutes, all together.
8. Add in 2 tablespoons of the softened butter at a time while continuing to mix on medium speed. After all the butter is added, increase mixing speed and beat until it appears thick, 2 – 3 minutes.
9. After your cupcakes have all been baked and cooled, use a sharp knife to cut out a decent sized crater in the cupcake tops. (not a ton, just enough to fill and have some cupcake left over.)
10. Fill the cupcakes with the prepared filling. Sprinkle each with a little brown sugar, then use a Crème Brûlée torch to caramelize the top. We have this awesome torch-like lighter that worked perfectly for this.
Enjoy these cupcakes with your left over beer, and you’ve got yourself an awesome dessert!
Next week we’re going to have a guest post from Cooking With Surly, which also includes a recipe, so make sure you come back to check it out.
Jackie & Dylan
It’s been quite the whirlwind of a weekend for us here at Sweet and Stout! With our wedding rapidly approaching, we’ve been getting pretty busy taking care of all the fun little details that go along with planning such an event. We were also plenty busy this weekend doing cupcake and beer related activities!
On Friday evening we made a guest appearance at Spokane Real Deals and their Girls Night Out event. We sold some cupcakes, and got to talk with some really great people, including Rachelle and Kris, the owners. We also met Ginger of Peace, Love & Pearls, who does great work revamping vintage jewelry. Ginger actually inspired our idea for this week’s cupcake flavor, but I’ll get to that. To top it all off, we got to meet Dan, of Duo Brewing, who happened to be in Spokane this Sunday. We’ve been following Duo Brewing for a while now, so it was really awesome to meet half of the duo behind the beer. We are definitely looking forward to trying some of their beers in the near future.
Anyways, I know you all really came here to read about our cupcakes, so here they are:
That’s a chocolate covered potato chip on top of a chocolate cake, with chocolate frosting, of course! While I was talking to Ginger on Friday evening, she mentioned that she used to have a business that made chocolate covered potato chips. This sounded like such a tasty idea, I decided that we had to give it a try. Making them was quite easy, just melt some chocolate and dip in your favorite chip. Let me tell you, I’m really upset I haven’t tried this sooner in life. I’m sure they have no health benefits, whatsoever, but, they were the perfect balance of salty and sweet. Definitely worth trying.
For the cake we used Rogue Chocolate Stout, a deliciously rich chocolate stout, that paired fabulously with our chocolate cake. If you are into chocolate beers, I highly recommend you give this one a try. The roasted malt flavor combined with the chocolate is sweet and toasty, and there’s just a hint of bitterness that balances it out. For the frosting I used a regular cream cheese base, then just added the leftover melted chocolate that I had dipped the potato chips into. Looking back on the last year+ of this cupcake blog, I don’t think I’ve ever done just a chocolate cream cheese frosting. That’s almost hard to believe, considering how much I love chocolate. It was pretty much the tastiest chocolate frosting ever, and I will definitely incorporate it into more cupcake recipes! (Chocoholic-4-life)
The only thing that bothered me about this cupcake creation was that the part of the chip that was covered in chocolate got a little soft, not necessarily soggy, just not as crispy as I wanted it to be. I’m not sure what would be the fix for it, but I’m willing to eat plenty more until I figure it out. So, let us know what you think– would you try a chocolate covered potato chip (on a cupcake)?
– Jackie & Dylan
Blueberries and chocolate combined is entirely underrated. It is a fantastic combination of flavors, and I highly recommend trying it. This weekend we created a chocolate cake using North Coast Brewing’s Old Rasputin Imperial Stout, and combined it with some frozen blueberries, best idea, ever (maybe). Not only is blueberry and chocolate a great combination, this beer is spectacular. Old Rasputin weighs in at 9% ABV, so even after a half bottle (1 half for cupcakes, 1 half for me), I was feeling pretty tipsy.
The cake itself was a basic chocolate, the only thing different was that we added in about a cup of blueberries and we puréed them in a blender before adding them into the batter. The cake turned out dark and delicious with a hint of stout flavor and blueberry. Perfect. What didn’t work out great for me was the frosting. I was avoiding making a trip to the grocery store, so I used the butter and left over cream cheese I had on hand. Well, I guess the butter wasn’t too happy with my blueberries and lemon I added to it, and the frosting separated before I could even get it on the cakes.
Being that it was a beautiful, summer-like day, here in Spokane, I decided to pair the cake with some Tillamook Mudslide ice cream and forgo the frosting all together. Sometimes, cupcakes don’t need frosting, and this was definitely an awesome alternative! I topped the dish with some thawed blueberries, and now I can’t wait to go back and have more.
– Jackie & Dylan
These week’s cupcake is brought to you by my love for chocolate, and my plentiful supply of bananas. We used Voodoo American Stout from Left Coast Brewing Company in the cake. This beer has a roasted, almost coffee-like flavor to it, and is great paired with chocolate. A cup of beer went into the cake, and Dylan and I shared the rest of the 22 oz. bottle, at 10 am! Nothing like a little buzz to wake you up in the morning, I say.
This cake recipe has 2 mashed bananas in it, and in the finished cake the banana flavor comes out really well. I love adding fruit into cake because it always turns out very soft. For the frosting we used a peanut butter ganache. I enjoy using ganache as a cupcake frosting, it’s really easy to change the flavor to compliment whatever kind of cake you’re baking. I used the same recipe I always do, just changed the amounts a bit to accommodate the peanut butter.
Truth be told, I didn’t make nearly enough frosting for all the cupcakes today. The frosting gun (what else would you call it?) that we have at home really puts out a lot of frosting. I won’t complain too much, the frosting does look very nice when we use it. I’ve run out of frosting before and I’ve learned from experience, if you just pile on some peanut butter, it’ll do the job.
Dylan doesn’t actually like banana, but I think I may have converted him.
– 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