A New Twist on Cupcakes

Since my heavenly experience with a alcohol-infused chocolate cake at the Chamber's D'Amico Kitchen last weekend, I can't stop thinking about such delicacies and was inspired to bake some alcohol-infused cupcakes.

Chocolate Cake at D'Amico Kitchen of the Chambers, Minneapolis

After a little research, the choice of beers came down to two of my favourites: Guinness and Blue Moon. Baking these cupcakes were easy enough, at least easier than baking a cake (last year, I have attempted to bake a cake for more than a month... to no success). Another bonus was the glazing on the cupcakes; since they were supposed to resemble a glass of beer, the glazing can just be splat over the cupcake top, no major cupcake decorating necessary!

Blue Moon cupcake and Guinness cupcake

Just got a "ding ding ding" moment - I can make some muffin-sized cupcakes spiked with Hoegaarden! That is, only if I can get my hands on some Hoegaarden...


Blue Moon Cupcakes
makes ~15 cupcakes

3/4 stick of unsalted butter, melted
2 eggs
4 oz of buttermilk
6 oz of Blue Moon beer
2 tsp of vanilla
zest of one orange
1 cup of brown sugar
2 cups of flour
1 tsp of baking soda

Preheat oven to 350 degrees F.
Melt butter and set aside to cool.
Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in a bowl.
Mix the sugar, flour, and baking soda in another bowl.
Add the dry ingredients to the wet ingredients in two parts, using a mixer at medium speed,  to combine. Add the melted butter and combine.
Pour batter into cupcake cups and bake for 15 - 20 minutes, or until a toothpick inserted comes out clean.
Let cool.

Orange Cream Cheese Frosting
8 oz of cream cheese, softened
1/2 stick of unsalted butter, softened
1 tbsp of orange juice
1 tsp of orange zest
4 - 5 cups of confectioners sugar
1.5 oz of Blue Moon beer

Blend the cream cheese, butter, orange juice, orange zest, and Blue Moon beer in a mixing bowl, using a mixer at medium speed, until smooth.
Add the sugar and continue to beat until light and creamy, about 3 - 5 minutes.
Glaze the cupcakes!


Guinness Cupcakes
makes ~15 cupcakes

1 cup of Guinness stout
1 stick of unsalted butter, plus 1 tbsp
3/4 cup of unsweetened cocoa
2 cups of brown sugar
3/4 cup of sour cream
2 eggs
1 tbsp of vanilla extract
2 cups of flour
2 1/2 tsp of baking soda

Preheat oven to 350 degrees F.
Combine the Guinness and the butter, chopped into 1-inch chunks, in a large saucepan, and heat to melt the cocoa and sugar. Let cool.
Mix the flour and baking soda in a bowl.
In another bowl, whisk the sour cream with the eggs and vanilla.
Add the beer mixture and combine.
Add the dry ingredients and mix well, using a mixer at medium speed, until combine.
Pour the batter into cupcake cups and bake for 20 - 25 minutes, or until a toothpick inserted comes out clean.

Glaze
8 oz of cream cheese, softened
1 1/4 cup of confectioners' sugar
1/3 cup of milk

Using a mixer at medium speed, whip cream cheese until smooth.
Sift in sugar and beat.
Add milk and beat until smooth.
Glaze cupcakes!

For thinner glaze, use a tablespoon or two more milk. For glaze akin to icing, use less sugar or milk at a time, mix and check for desired consistency.