So, it was BrewSmith’s first birthday last month and we decided to celebrate by throwing a bbq party on the banks of the Yarra and by making some BrewSmith beer cupcakes!
The sun was out and it was super windy but a good day was had by all. I almost forgot to photograph the cakes and this picture shows them looking a little melted but they did taste great!
The cupcake batter contains some BrewSmith Paradise Porter which you can definitely taste in the final product. Beery and delicious!
Makes 24 cupcakes
1 and a 1/4 cups of butter
1/2 cup cocoa powder
3/4 cup BrewSmith Chocolate Paradise Porter
2 large eggs
1/2 cup sour cream
1 and a 1/4 cups of plain flour
1 and a 1/4 cups of sugar
1 teaspoon of baking powder
1/4 teaspoon salt
Icing (butter cream)
1 cup of butter
3 cups of icing sugar (sifted)
1-2 tablespoons of milk
- Preheat oven to 180 degrees Celsius
- Line muffin tin with cupcake papers
- In a small saucepan, melt the butter over a low heat. Remove from heat and whisk in the cocoa until smooth. Stir in the beer and set aside to cool for at least 10 minutes (don’t worry if it’s lumpy at this point – mine was)!
- With an electric mixer, beat the eggs and sour cream until smooth. Add in the cooled chocolate mixture and beat until combined (it should be looking less lumpy now)
- Add the flour, sugar, baking powder and salt and beat on medium speed until combined. Scrape down the sides of the bowl as needed
- Divide the batter into the cups, filling about 2/3rd full. Bake for 15 minutes or until the cupcakes bounce back when lightly pressed
- Cool in the tins for 5 minutes then remove and place on wire cooling racks to cool completely
- Using an electric mixer, beat butter until white and creamy
- Add icing sugar, 1/2 cup at a time, and mix well
- Add enough milk to make icing spreadable
- Spread on top of your cupcakes
- Decorate with chocolate buttons, sprinkles or whatever takes your fancy! We used specially printed BrewSmith cake toppers