Yes, Another Beer Cake Recipe!

    

    If you haven't been baking with beer, you're cheating your taste buds.  I've been baking cakes as a hobby for a few years and after this last batch of cupcakes, it's been decided, ALL CAKES SHOULD HAVE BEER! And it is so easy.  It will be the moistest cake you'll ever made and the beer helps the cake rise and be fluffy. So it's a fail safe cake! 

     You can use beer in any cake recipe, whether it is from a box or from scratch. If you have never made a cake from scratch, you should give it a shot.  All it takes is a few extra measurements and ingredients to make a better than box cake, cake. You'll kick yourself once you realize how easy it is. No shame either way! If you are using a box cake, substitute the water in the recipe for beer. That's it! Pick a beer that compliments the flavor of cake you are using. I've made yellow and lemon cakes with Blue Moon, chocolate cakes with Guinness, and spiced cakes with an IPA (see recipe Introducing IPA Cake).  

    The main rule of thumb when adding beer is to substitute out a wet ingredient, such as water, with beer.  When it comes to scratch made recipes, this is a little harder, but after much experimenting and some knowledge and science, I've realized beer does not throw off a recipe, because the water in the beer evaporates and leaves the good stuff behind.  In this recipe, I've substituted the coffee with beer, but then I added even more beer! It turned out great! Actually, amazing!

Hazelnut Porter German Chocolate Cupcake with Mocha Butter Frosting and Coconut Pecan Almond Topping

Makes approximately two dozen cupcakes

INGREDIENTS 

2/3 cup granulated sugar

2/3 cup light brown sugar, lightly packed

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk at room temperature (you can make your own buttermilk by adding 2 to 3 tablespoons of white vinegar or lemon juice to a cup of milk and let sit for about 30 mins)

1/2 cup sour cream, at room temperature

1/2 cup (or more) Rogue Hazelnut Porter or similar style

1 3/4 cups all-purpose flour

1 cup  cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

DIRECTIONS

Preheat oven to 350 Degrees F. 

Line cupcake pan with cupcake liners.

Cream butter, sugar and brown sugar with a stand up or hand mixer for about 5 mins, so that it is light and creamy.

On a med low speed, add eggs one at a time until mixed.

Mix in vanilla.

In a separate bowl whisk together the dry ingredients (flour, cocoa powder, baking soda and salt) and set aside. (Note: scooping the flour into a measuring cup with a spoon will help insure that you don't add too much flour and weigh down your cake.)

In another bowl whisk together the buttermilk, sour cream, and beer.

Alternating the dry and wet ingredients about a half a cup at a time, add them to the batter, starting with the dry ingredients and stir just until incorporated. Less is more! Over mixing can weigh down your cake, although the beer helps it stay light. 

Pour the batter about 2/3 full into the cupcake cups. Using an ice-cream scoop or a 1/4 measuring cup will help keep all the cupcake roughly the same size.

Bake for 20 mins or until a toothpick inserted into the middle comes out clean. 

Let cool before frosting.  

Cupcakes can be stored in an airtight container on your counter top or chilled if you prefer. If they last that long!

Mocha Buttercream Frosting

INGREDIENTS

4+ cups Powdered Sugar/Confectioners Sugar 

1/4 cup cocoa powder

1 cup butter

1/4 cup cream cheese

2 Tbsp strong coffee (cooled)

1 Tbsp heavy whipping cream 

1 tsp vanilla

DIRECTIONS

With a hand mixer, mix butter, cream cheese and 4 cups of sifted powdered sugar and shifted cocoa powder together until creamy.

Add coffee, heavy whipping cream and vanilla.

Mix on high for about 5 mins allowing the frosting to become light and fluffy with stiff peaks. If frosting is not stiff enough, add more powdered sugar (1 to 3 cups).  If it is too stiff, add a bit more heavy whipping cream a little at a time. If your frosting is still not cooperating, chill the frosting slightly before piping. 

Pipe onto cooled cupcakes. If you don't have frosting tools, a ziplock bag with the corner cut will work just as well to create a swirl, or frost with a knife. 

Coconut Almond Pecan Topping

INGREDIENTS

4 tablespoons unsalted butter

1/4 cup heavy whipping cream

1/4 light brown sugar

1 teaspoon pure vanilla extract

1 egg white

1/4 teaspoon kosher salt

3/4 cup sweetened flaked coconut

1/4 cup sliced almonds, toasted and chopped

1/4 cup chopped pecans

DIRECTIONS

In a sauce pan on med low, melt the butter. Add sugar, cream, vanilla and egg white and whisk continuously for about 15 mins or until sauce thickens. If large chucks appear whisk vigorously to minimize. 

Remove from heat and stir in salt, nuts and coconuts.

Let cool about 20 to 30 mins.

Dollop on top of frosted cupcakes. 

Enjoy with more beer!