Before I embarked on my 6 week journey of crutches and not being able to drive, I had made Beer and Peanuts Cupcakes. They were made mostly so I could blog before my surgery (that worked out well) and also for one of my favorite Dogfish bartenders, Drew. Drew is a steelers fan and since I am a Ravens fan. On the day of the last Steelers/Ravens game I had been in Dogfish and Drew had talked a lot of smack about the Steelers beating the Ravens. However, when the Ravens won, I had to come up with a way to rub it in. So I went with the beer and peanut cupcakes.
The cupcakes were a peanut butter cupcake and I included a peanut butter frosting. Ironic that I don't like peanut butter. Still for all you peanut butter lovers, they were delicious. My goal for the cupcake was to create a normal looking cupcake, but when Drew bit in, there would be a purple filling. So I made the beer glaze from the Fat Tire Cupcakes and injected it into the cupcake and spread a light glaze on top before icing. I wish it had been a little stronger in the malty flavor but I had been in a hurry so I think that might have contributed to the lack of perfection.
I think the pretzels that i crushed up and put around the rim really added to the overall taste of the cupcakes. I really like the combination of sweet and salty and I think the combination worked great for these cupcakes. I also loved that when you bit in, there was the purple :) While you don't have to do it, it might be a great way to subtly increase a rivalry with a friend!
|What it looks like when you bite in|
Beer and Peanuts Cupcakes
- 1 3/4 cups all-purpose flour
- 3/4 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1- 1/2 sticks unsalted butter, softened
- 1 1/3 cups sugar
- 3/4 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350 and line a standard cupcake tin with paper liners
- Mix flour, salt, baking soda and baking powder in a bowl and set aside
- Cream butter and sugar together until well incorporated (3-5 minutes)
- Add in peanut butter.
- Add in eggs one at a time and then vanilla
- Alternate additions of the flour mixture with the sour cream, beginning and ending with the flour.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- 1 cup malted milk powder
- 4 tablespoons all-purpose flour
- 1/2 cup Fat Tire
- 8 tablespoons unsalted butter, room temperature
- 3 cups powdered sugar
- In a double boiler, combine all the ingredients except for the butter and sugar.
- Melt the mixture, stirring continuously until it's thick - about 12 minutes
- Cool completely.
- In a medium-sized mixing bowl, mix the cooled malt mixture with the butter.
- Mix in the powdered sugar. The end result should be a thick and sticky glaze.
- Put some of the mixture into a pastry bag with a thick opening tip. Inject the mixture into the cupcakes until the top of the cupcake starts to expand.
- Spread some of the remainly glaze on top of the cupcakes so there is a thin covering.
Peanut Butter Frosting
- 2-1/2 sticks of butter
- 1 cup of creamy peanut butter
- 8 cups is powdered sugar
- 1 tsp vanilla
- 1/4 cup milk
- Using an electric mixer, beat the butter and peanut butter together on medium high speed
- Reduce the speed to slow/medium and slowly add the powdered sugar one cup at a time.
- Add in vanilla and milk and beat to desired consistency. For stiffer frosting use less milk and for creamier frosting use more.
- Ice your cupcakes as you desire.
- Crush about 1-1/2 cups of pretzels using a juice glass and a paper towel. Sprinkle you pretzels around the edge of the cupcakes and enjoy :)
Cupcakes adapted from Martha Stewart
Glaze adapted from Cupcake Project