As Oktoberfest winds down and the baseball playoffs get ready to wind up, I am calling a seventh inning stretch. After looking at my beer topics compared to my beer recipes, I realized I could have skipped this one. So…I’ve got some pictures, some links and that’s about it for this one.
This recipe makes a lot of cake, as in over three dozen standard-sized cupcakes. I baked small cupcakes, giant cupcakes and cupcakes that were just right. I sense the majority of them will take on new life as cake balls in the near future.
I used Abita’s Pecan Harvest Ale, but with all the spices, I think this cake would also taste great when made with a seasonal pumpkin ale. The Booze Cakes cookbook lists a few variations as well. For a pound cake, simply omit the spices and use a favorite beer.
It’s nearing Halloween, so you can also make this a Devil’s Food cake. Again, omit the spices and 3/4 cup of flour (use three cups total). Then add in one cup of cocoa powder and one cup of chocolate chips. And of course the whole thing takes on a different taste when a stout is used as the beer.
I created a beer + food board on Pinterest, though right now it is nearly as empty as this space. So tell me, what is your favorite dish to cook with beer?
Short and sweet, but not to worry, the sours are coming.
- Day 1: German Beers & Pretzels
- Day 2: Belgian Beers & Soup
- Day 3: Dark Beers & Chocolate Stout Bread
- Day 4: Lagers, Ales & Huevos Rancheros
- Day 5: Beer Spiced Cupcakes
- Day 6: Sours & Cherry Lambic Cookies
- Day 7: IPAs & Beer Battered Apples
Beer Spiced Cupcakes with Sweet Honey Frosting
- For the Cake
- 3 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 1/4 cup agave syrup*
- 12 ounces (1 bottle) beer, warm temperature
- For the Frosting
- 1/2 cup (1 stick) butter
- 3 1/2 - 4 cups confectioners' sugar
- 1/2 cup beer
- 1-2 tablespoons honey
- Mixed nuts for garnish
- Whisk together the flour, baking soda, baking powder, salt and spices in a large bowl and set aside.
- Cream the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating after each addition.
- Pour in the agave syrup an continue to beat until fully mixed.
- Mix in the flour mixture and beer in three alternating additions, beginning and ending with the dry ingredients.
- Pour batter into a paper-lined cupcake pan or 9 x 13 greased pan.
- Bake at 325 degrees F for 20-25 minutes for cupcakes; 40-45 minutes for a rectangular cake. A toothpick inserted into the center of the cake should come out clean.
- While the cake cools, make the frosting.
- Cream the butter with one cup confectioners' sugar.
- Beat in the beer and the remaining sugar in alternating additions.
- When the frosting is light and flurry, stir in the honey.
- Frost the cake and top with nuts.
*Original recipe called for honey