Where beer and cupcakes unite!

Posts tagged “Tripel

Tripel Peach and Cream Cupcakes

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


Tripel 7 Lemon Raspberry

As promised, this weeks cupcake is not chocolate! This week we used a bottle of Scuttlebutt’s Tripel 7, a Belgian style ale. This beer was what you’d expect flavor-wise, for a Belgian style – citrus, a little sweet and smooth. While I don’t claim to be a beer connoisseur, the beer was good and I would drink it again when in the mood for a Belgian style. It helps that the price for a 22 oz. bottle was decent. As an added bonus, the label design is really cool, I am such a label girl!

On to the cupcake! I love lemon cake, it’s one of my favorite flavors. As I was looking around the interwebs for some inspiration I came across someone who had made a lemon cupcake with a raspberry center and I knew that’s what I wanted to do.

The cake recipe was pretty standard, lots of lemon juice & zest, I substituted my choice of beer for the milk that was called for. I find that making that switch usually works out pretty good, other times I will just add the beer then compensate for it with extra dry ingredients.

I had to go to 2 grocery stores to find fresh raspberries, who knew they’d be hard to find? I wanted to use fresh over frozen. Fresh raspberries are a little pricey right now, but I think it was worth it. For the filling we picked up some seedless raspberry jam, my favorite!

The frosting was a little bit of an experiment. I started out with a double boiler, some sugar and egg whites. I must not have gotten it to the right temperature, because no matter how long I whipped it, I couldn’t get the stiff peaks to form. Just when I thought it was close, I started adding my other ingredients and it lost it’s thickness.

I think I’m going to have to work on my egg white frosting, because it is really tasty when it’s done right. Last time I tried it was for the Lime IPA cupcakes with meringue, it went so well that I thought it was easy! I think my beginners luck is running out. What do you do with runny frosting? Add powdered sugar and corn starch, of course! I got the frosting all thickened up, but in the process I created entirely too much of it. I have so many plastic containers of random frostings and ganaches, I really need to have a frosting party and get these things eaten up!

I think these cupcakes turned out well, I wish I would have baked them for just a couple minutes less, but otherwise they tasted great. Okay, maybe I would also add more raspberry filling, that stuff is good!

– Jackie