Yesterday Brother O’Mara had a birthday, and for said birthday, I decided to jump on the bandwagon (albeit rather late) and make some cupcakes. They’ve been super-trendy for ages, but until now I’d only eaten and not baked them. I decided on a couple recipes from my favorite magazine, Imbibe: Chocolate Stout (I used Young’s) and Coconut Tequila, both of which turned out so incredibly well that we had to take them all to work this morning so we wouldn’t eat only cupcakes all weekend.
Recipes below the photos.
Chocolate, beer, sugar, and cream cheese. Yes please.
Though they were already cool by the time they hit the windowsill, it’s still pretty idyllic, no?
This is the presentation to which Brother O’Mara came home.
MAKE THEM FOR YOURSELF AND YOUR LOVED ONES TODAY!
Chocolate Stout Cupcakes with Cream Cheese Frosting
12 oz. stout beer (they called for Guinness, I used Young’s)
1 1/2 sticks unsalted butter, melted
1 tbsp. pure vanilla extract
3 large eggs
3/4 c. sour cream
3/4 c. unsweetened cocoa, plus more for garnish
2 1/2 c. sugar
2 c. all-purpose flour
1 1/2 tsp. baking soda
for the frosting:
1 8-oz. package cream cheese, softened
1 c. heavy cream
1 1/2 lbs. confectioners’ sugar (I used less and got a more liquidy frosting)
1. Preheat oven to 350 degrees. In a large mixing bowl, combine the beer, melted butter and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
2. In another large bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet beer mixture.
3. Divide batter among 24 buttered or papered muffin tins and bake 25 minutes, until risen and set in the middle but still soft and tender.
4. To make the frosting, beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream, then slowly mix in the confectioners’ sugar.
5. After cupcakes have cooled, top each one with a heap of frosting and a dusting of cocoa.
from the Nov/Dec 2006 issue
Coco Loco Tequila Cupcakes
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
large pinch of salt
1 c. unsalted butter, at room temperature
1 c. sugar
1 c. unsweetened coconut milk
2 tbsp. fresh grated ginger
1 tsp. coconut extract
1/4 c. tequila (I used what was on hand, Cuervo Gold)
1/2 c. buttermilk (I didn’t have any so substituted 1/2 c. milk mixed with 1 tbsp. apple cider vinegar — gross, but it works)
1 c. shredded sweetened coconut
for the frosting
1 8 oz. package cream cheese, at room temperature
2 tbsp. unsweetened coconut milk
2 tbsp. tequila
2 tsp. coconut extract
3 cups confectioners’ sugar
shredded sweetened coconut for garnish
1. Preheat oven to 350 degrees. Sift the flour, baking powder, baking soda, and salt into a bowl and set aside. In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. Add the eggs one at a time, occasionally scraping down the sides of the bowl and mixing well after each addition.
2. Add coconut milk, ginger, and coconut extract and beat for one minute at high speed. In a measuring pitcher, stir together tequila and buttermilk. Add dry ingredients in three batches to egg mixture alternately with buttermilk mixture in two batches, beginning and ending with dry ingredients and mixing well after each addition. Fold in the shredded coconut.
3. Fill each cupcake tin (you buttered or papered them, right?) about three-fourths full with batter and bake until a toothpick inserted into center of a cupcake comes out clean, 20-25 minutes. Let cool completely before frosting.
4. Meanwhile, to make the frosting, beat cream cheese on high speed until smooth. With mixer on high, slowly add coconut milk, tequila, and coconut extract. Continue beating until thoroughly combined and smooth, about five minutes. Add confectioners’ sugar and continue beating on high speed, occasionally scraping down sides of bowl.
5. Frost cooled cupcakes and sprinkle with shredded coconut.
from the May/June 2009 issue
(all photos by lafille)
HAPPY BIRTHDAY BROTHER O’MARA!