Okay, soÂ a beer cupcakeÂ sounds strange. I know, I know.Â I can just see it now, you people in your so-called forums. “Oh that sounds gross,” or, “I don’t know if that would be good.” Well, don’t knock itÂ ’til you’ve tried it.
Let me just say I haveÂ a special friend who is possibly the pickiest eater I have everÂ met. I know 5-year-olds with more flexible taste buds. I handed him the cupcake to taste test, and as usual he would onlyÂ try a mouse-sized nibble. …
“Woah that’s good.”
So if a person who refuses to eat anything besides burgers and Gatorade likes my beer and bacon cupcakes, then you should try it too.
I used this recipe for the golf ball cake pops from last week, but I know that some people like to stick to the original cupcake version as opposed to cake pops. I get it. I dig you. So, this works just peachy for Father’s day. He will love the fact that it has bacon and beer in it. And, yes, this is totally stereotyping. Don’t care. Anyway, I like beer and bacon so if I was a dad I would want it. If I am a mom one day, I still want it. So just remember that for the future.
This recipe is slightly different. For the Cake Pops, the frosting was more liquidy and the cake was more moist because I wanted a strong beer taste and it was all getting mixed together anyway. For the cupcakes, I made thicker frosting that would hold, and a cake that is still moist but not too moist so that it holds its shape.
Here is what you need:
– 1 Â½ cups of cake flour
– 2 eggs
– 3 tablespoons of butter
–a dash of salt
– 1 cup of light brown sugar
– 1 teaspoon of baking powder
–1 bottle or can of beer (Don’t get something super watered down. It will make the cake too wet.)
– Â½ teaspoon of baking soda
-Â 1 cup of butter
-Â 5 cup of confectioner’s (powdered) sugar
– 6 tablespoons of beer
–bacon (Nature’s greatest miracle)
*Have extra sugar and beer on hand. Depending on the type of beer and the humidity, you may need to add more sugar or beer depending on how wet or dry it comes out.
For bacon ties and confetti,
–round cookie cutters (optional, only if you want to make bacon confetti)
You start off very similarly to the cake pop recipe.
First, we need the cupcake batter. Grab your cake ingredients.
I strongly urge you not to go with some watered-down cheap beer.
Coors Light probably won’t work for this recipe. I used a Harpoon beer, and THAT was pushing it.
I chose a nice quality light-colored beer so that my cupcakes would be golden brown. I can’t wait to try a darker-colored beer.
Cream butter and brown sugar in a mixer.
Add eggs one at a time, until mixed.
Mix dry ingredients together. Pour in Â¼ of the dry ingredients and mix. Then, pour in some of the beer and mix.
Continue alternating until all ingredients are mixed in.
For some odd reason, I obsess over foods that come in tiny, bite-sized portions or as larger-than-life versions. Sooo, I found these giant silicone cupcake liners. They don’t need a muffin/cupcake pan and stand just fine on their own. On the left is a regular-sized liner, so you can see the difference.
Bake at 350Â° until a toothpick comes out clean. For my mini cupcakes it took about 25 minutes. For the super large cupcakes, it took about 35 minutes.
I ended up having a little left over, so I also made some mini cupcakes. The batter makes about 5 giant cupcakes, so it will probably make about 8-12 regular cupcakes (let me know the quantity you getÂ if you try regular-sized).
Allow cake to cool and in the meantime, prepare your frosting ingredients. If you don’t let them cool, they will be too wet on the inside.
* Tip: If you want cupcakes to peel out of liners (paper or silicone), thenÂ grease the inside with some butter and don’t miss any spots! Then, pour some flour and shake it on bottom and sides of liners until it is fully coated. Pour out excess flour.
Cream the butter andÂ about a quarter of your sugar.
Then, just as you did with the cake, alternatively add some beer and then sugar.
If it seems to wet, then add more powdered sugar. If it is too dry, then add more beer.
Crumble upÂ some cooked bacon and toss it into the frosting. Mix it in.
Now I wanted to add some fun decorations, but when you make something with beer and bacon, glitter, pretty colors, and flowers are a sin. That’s like putting the Rock in a tu-tu.
Wait a second…
I wanted to make bacon confetti for the mini cupcakes and small bacon ties for the large cupcakes.
Directions for bacon confetti can be found in my other post for beer and chocolate cake batter pancakes (yes, I use beer and bacon A LOT) here.
You will need a small, round cookie cutter for those.
As for the bacon ties, I made mini versions to place on top of my giant cupcakes.
They look like this before cooking:
As you can see, I cut a small slice and fold it to make an angle. Then, I do the same thing on the other side.
I use a small piece to cover, or patch up the middle. Then I wrap one short piece around the top to make the knot.
Use toothpicks to hold together.
Then cover VERY tightly in aluminum foil. If you plan on making these, please see my post for bacon ties and mustaches here. There is more detail about how to bake it. Since these are small, they took slightly less time than the larger ties I created before.
How fantastic do these look? I love the added touch of the bacon decorations.
The cupcakes are not very sweet.
They have a wam undertone of beer, with the frosting adding sweetness.
They are awesome.
Happy Father’s Day. I have a feeling this will be made for other days too.
I’m going to make up new holidays as an excuse.
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