Did you watch any of the Presidential Debate? I’m not usually one for political discourse, but have to say that Romney owned it.
Now back to the topic du jour….cupcakes.
After a little searching on one of my favorite foodie blogs, Eat Live Run, I found my answer: chai buttercream. Seasonally appropriate (I looove cinnamon). A little something different. But not too strange.
|Yes, those are mustache candles|
The verdict: a.mazing and birthday approved. These cupcakes are sophisticated and a touch sassy with the cinnamon.
1 cup flavorful dark beer – I used Stone Brewing Co. Smoked Porter. You can also use somethig like Rogue Mocha Porter, Lagunitas Cappucino Stout, or Brooklyn Black Chocolate Stout.
1/2 cup unsalted butter
3/4 cup unsweetened cocoa (I used Hershey’s Special Dark cocoa powder)
2 cups dark brown sugar
2 teaspoons instant espresso powder (I used Medaglia D’Oro)
3/4 cup sour cream
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda
Preheat oven to 350*.
Combine the beer and butter in a large sauce pan and heat to melt.
Remove from heat; whisk in the cocoa, sugar, and espresso.
In your mixer, beat the sour cream with the eggs and vanilla. Add the beer mixture a little at a time. It’ll still be warm (or hot) and you don’t want scrambled eggs.
Sift together the flour and baking soda, and fold into the batter. Mix until combined.
Pour into cupcake pan (you can go a little more than ¾ full on these) and bake for 20-25 minutes for regular-sized cupcakes and 10-12 minutes for mini’s. Test with a toothpick to be sure they’re baked through.
Cool completely on a rack.
1 stick butter (1/2 cup)
About 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T milk
1/4 tsp cinnamon (heaping if you love cinnamon like me)
Beat the butter in a mixer with the whisk attachment until soft.
Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the milk.
Add the chai tea mixture, cinnamon, and the powdered sugar (1 cup at a time) to the butter and continue to beat for 10 minutes until very light and fluffy.
Frost liberally :)