Cyclo-Stout Cupcakes

2 Apr

Mike donated both his time and his very first batch of stout this past Saturday to a fantastic fundraiser held by Bay City Brewers, a local organization focused on bringing together friends for beers to support a cause. And luckily, it is not hard to convince your friends to come out and drink good beer and support a charity, so we had a great group join us that day.

Big Brothers, Big Sisters of the Bay Area was the beneficiary of  the event “St. Patty’s Day – Revisited” where nearly $600 was raised. As a former mentor,  I was excited all around to be a part of it.

As I mentioned, this was Mike’s first go at a stout-style beer and I have to say, it turned out fantastic – a creamy mouth feel with a slight roastiness and a smooth finish. Right away I wanted to turn it into ice cream!

Well I didn’t make ice cream, but I did use Mike’s “Cyclo-Stout” in a cupcake recipe to serve along with the beer at the event.

Mouth watering yet?

Ingredients:

Cupcakes:

  • 1 Cup Stout Beer (I of course used Mike’s Stout in this case)
  • 1 Cup Unsalted Butter (2 sticks)
  • 3/4 Cup Quality Unsweetened Cocoa Powder
  • 2 Cups All-Purpose Flour
  • 2 Cups Granulated Sugar
  • 1½  Teaspoons Baking Soda
  • 3/4 Teaspoon Salt
  • 2 Large Eggs
  • 2/3 Cup Sour Cream

Irish Cream Buttercream:

  • 4 to 5 Cups Confections Sugar
  • 2 Cups Unsalted butter, at room temperature (4 sticks)
  • 4 to 5 Tablespoons Irish Cream Liqueur

Preparation:

Preheat oven to 350°F.

Prepare the cupcakes: Place butter with the stout beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Using a rubber spatula, fold the batter until completely combined.

Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

I decided to make mini-cupcakes to ensure there was enough to go around. Plus they are fun to eat, don’t you think?

Fill 'em up!

Frosting:

In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle the Irish Cream and whip until combined. Add the rest of the powdered sugar until your desired consistency has been achieved.

 Pipe or spread the frosting on each cupcake and enjoy!

Grab a beer and enjoy

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One Response to “Cyclo-Stout Cupcakes”

  1. Mama April 4, 2012 at 4:35 pm #

    Pretty cupcake liners too 🙂 They sure look yummy!

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