Monday, November 21, 2011

Beer and Peanuts Cupcakes

I do apologize for the delay in posting this (and the lack of post last week) but it was a kind of crazy week as I prepared to have foot surgery!  eek!  So ever since last Thursday I've been recovering and didn't think a drug induced haze was the best time to update my blog.  However its the perfect time to bond with kittens.  

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!

Finished Product
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

  1. Preheat the oven to 350 and line a standard cupcake tin with paper liners
  2. Mix flour, salt, baking soda and baking powder in a bowl and set aside
  3. Cream butter and sugar together until well incorporated (3-5 minutes)
  4. Add in peanut butter.
  5. Add in eggs one at a time  and then vanilla
  6. Alternate additions of the flour mixture with the sour cream, beginning and ending with the flour.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool completely.
Beer Glaze

  • 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
  1. In a double boiler, combine all the ingredients except for the butter and sugar.
  2. Melt the mixture, stirring continuously until it's thick - about 12 minutes
  3. Cool completely.
  4. In a medium-sized mixing bowl, mix the cooled malt mixture with the butter.  
  5. Mix in the powdered sugar.  The end result should be a thick and sticky glaze.
  6. 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.
  7. 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
  1. Using an electric mixer, beat the butter and peanut butter together on medium high speed
  2. Reduce the speed to slow/medium and slowly add the powdered sugar one cup at a time.    
  3. Add in vanilla and milk and beat to desired consistency.  For stiffer frosting use less milk and for creamier frosting use more.
  4. Ice your cupcakes as you desire.
  5. 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 


No comments:

Post a Comment