MoFo #15 Beer Cupcakes

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)

 

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