Traditional recipes

Cupcake And…Beer?

Cupcake And…Beer?


Cupcake And…Beer?

Wine and cheese. Beer and nachos. Port with dessert. Coffee with donuts. These are typical pairings offered at almost any restaurant; however, there’s one venue in New York City’s West Village that’s showing people how to think outside the box when it comes to combining food and drink: Sweet Revenge . Sweet Revenge offers a number of different menus — like breakfast, lunch, brunch, dinner and dessert — all incorporating a “Be Merry” (beer and wine pairing suggestion) aspect that’s inline with their “Eat, Drink, and Be Merry” slogan. A popular favorite is the cupcake pairing menu, where artisanal cupcakes made from scratch are paired with wines and, interestingly, beers. The genius…Read More
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Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


Chocolate Beer Cupcakes with Maple Buttercream and Caramelized Bacon

Moist chocolate beer cupcake topped with maple buttercream frosting and beer-caramelized bacon!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients

  • FOR THE CUPCAKE:
  • ½ cups Dark Beer (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ⅓ cups Sour Cream
  • FOR THE BEER GLAZE
  • ½ cups Dark Beer (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED BACON
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Bacon Bits (or Diced, Freshly Cooked Bacon)
  • ¼ cups Dark Beer (porter Or Stout)

Preparation

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. Heat beer and butter in a saucepan over medium heat. Bring to a simmer.
3. Remove beer and butter from heat, stir in cocoa powder and let cool.
4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.
5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.
6. Add cocoa/beer mixture to the sour cream mixture and beat to combine.
7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.
8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.
9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.
10. Let cupcakes cool completely.
11. Dip cupcake tops in the beer glaze, frost with maple buttercream and top with caramelized bacon.

1. Mix brown sugar and beer in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.
2. Remove from heat. Add butter and cream and whisk until smooth.

For the maple buttercream frosting:

1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.
2. Slowly add powdered sugar and beat until well incorporated.
3. Add syrup and vanilla and mix for another minute.

For the caramelized bacon:

1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.
2. Add bacon bits and mix to coat with caramel.
3. Increase temperature to medium-high. Add beer and continue to cook until beer is reduces to a syrupy consistency.

Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.


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