Cupcakes aren’t exactly masculine. Many guys think they’re only for tea parties and kids parties. This is fair enough as cupcakes are usually dainty and made to look pretty. My challenge here was to ‘man up’ a cupcake. There’ll be no pink frosting in beards here. This cupcake is manly. It’s not fancy, it’s brown from top to bottom and it has beer in it. I think most blokes would feel comfortable taking these to their man caves.
I chose to bake with beer as I thought it would be an interesting flavour to work with and a bit of fun. I like the idea of the bitterness it brings to the cupcake which works well with the chocolate. My favorite is the frosting. It has good amount of beer taste that complements the chocolate in the cupcake. My kitchen smelt like a brewery after cooking these but that was mainly because I experimented with reducing beer on the stove and using it in a batch of cupcakes. The outcome was too bitter though.
Father’s Day is less than a week away for what seems to be most countries. We don’t celebrate it here until September but this one’s for my international visitors. To celebrate I thought I’d make some free printable. These include printable cupcake wrappers, printable coasters and gift tags. For all those places where it’s not Father’s Day, I have included a generic ‘blokes’ printable that could be used for a birthday or ‘just because’.
Beer Cupcakes and Frosting
A cupcake for men. Brown from top to bottom – chocolate and beer with beer frosting. Original recipe by Michelle
150g (1 cup) plain flour
50g (1/2 cup) unsweetened cocoa powder
1 tsp bicarb soda
50g dark or milk cooking chocolate
55g (1/4 cup) butter, softened
110g (1/2 cup) white sugar
110g (1/2 cup) brown
60ml (1/4 cup) vegetable oil
125ml (1/2 cup) full-fat sour cream
2 large eggs, room temperature
180ml (3/4 cup) stout, room temperature
675g (4 1/2 cups) icing sugar
115g (1/2 cup) unsalted butter, softened
1/2 tsp salt
4 tbsp stout
small bag of Maltesers, optional
- Preheat oven to 180°C (350°F). Line a 12 hole muffin tray with paper cases.
- Measure out the stout and set aside. Sift the flour, cocoa powder and bicarb soda into a small bowl and stir with a fork to ensure everything is well combined. Set aside.
- Melt the chocolate as per the instructions on the pack using either a microwave or double boiler. Set aside to cool slightly. Meanwhile add the butter and the sugars to a stand mixer or large bowl and beat until well combined.
- Add the melted chocolate to the butter and sugar mixture and mix until just combined. Add the eggs and mix until well combined. Then add in the oil, vanilla ad sour cream and mix until well combined. Add the sifted dry ingredients half at a time beat until just combined. Pour in the stout half at a time, mixing with a spoon until just combined between additions.
- Pour the mixture into the cases, filling them two thirds. Bake for 18-22 minutes, or until when pierced with a skewer it comes out clean.
- Cool in the tray for a couple of minutes then place them onto a cooling rack until completely cool.
- Frosting: Sift the icing sugar into a a stand mixer or large bowl and add the butter, salt and stout. Mix on low speed until combined and then mix on high speed for 3-5 minutes, scraping down the sides occasionally. If the mixture is too firm, add a little more stout or water to soften it. If it is too soft add a bit more sifted icing sugar to thicken it up.
- Pipe or spread the frosting onto the cupcakes and top with crushed Maltesers
These cupcakes aren’t suitable for children as they contain alcohol.
This recipe is from Michelle McKinnon at BakingPretty.com