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.
- 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
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?
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.