What did you say Beer and Cupcakes? Or was it Beer in Cupcakes? My first attempt at veganizing a recipe my dad pulled out of the newspaper for Boston Lager Cupcakes. I think I need to do some tweaking since they don’t have a very pronounced beer taste but it was a good start. Here’s how it went (oh and you’ll notice I used Holiday Porter instead of Boston Lager, it’s the Holidays after all):
Holiday Porter Cupcakes
- 1/2 c soy milk
- 1 tsp apple cider vinegar
- 1/2 c Samuel Adams Holiday Porter
- 1/2 c Earth Balance
- 1 1/4 c sugar
- 1 tsp vanilla
- 1/4 c cocoa powder + 1 T. of Black Cocoa Powder
- 3/4 c flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 degrees and put those cute little papers in your cupcake pan. In a cup mix together the soy milk and vinegar and let it curdle for a minute. Meanwhile beat the Earth Balance, sugar, and vanilla together. Mix in the curdled milk and beer. Sift dry ingredients together. Add dry to wet and beat until batter is smooth. I used my hand beater for this. Pour into prepared cupcake pan and bake fo 18 to 20 minutes. Makes 9 if you fill the cups pretty full like I did. Could make more if you skimp a little.
Holiday Porter Frosting
- 1/4 c Earth Balance Buttery sticks
- 1/4 c Earth Balance Natural Shortening
- 1 1/2 c Powdered sugar
- 1/4 tsp vanilla
- 1 T soy milk
- 1 T Samuel Adams Holiday Porter
Beat the shortenings together until fluffy. Add the vanilla and mix. Add the powdered sugar, soy milk and beer. Beat at high speed for about 5 minutes until very fluffy.
I’ll try again and maybe leave out the black cocoa. These tasted like a delicious chocolate cupcake, but beer, not so much. P.S. you will have beer leftover…drink it!
I took out the chocolate extract but then forgot to use and I’m glad I didn’t. These were chocolatey enough without it.
Really chocolatey batter — lump free
Showin’ off their stuff (stuff being frosting)