Twin and I made these Beer Geek Chocolate Cupcakes with Salted Caramel Icing last night after the Niece went to sleep. OMG–drool!! Although I had to leave before the icing was finished (we forgot to take the butter out of the freezer), I did sample a cupcake dipped in the homemade salted caramel sauce (which is used to flavor the icing and later drizzled on top — yum!) and it was amazing. Much better than the sum of its parts, which were pretty damn good to begin with.
(Sorry Lauren, not vegan friendly in the slightest.)
3 Comments
June 16, 2008 at 3:58 am
My train of thought went like this. “Cupcakes with beer? That’s different. Whoa – they probably don’t actually have beer! (I felt stupid for a minute) Then I checked the recipe. (Then I felt more stupid). Anyway, I’m absolutely going to try these – if the deliciousness that is carmel icing weren’t enough incentive, I’ve recently become a huge fan of Rouge beer – I love the dead man’s ale and the shakespeare. I could have either instead of dessert, so having them in concert with dessert sounds divine!
June 20, 2008 at 4:43 pm
Awesome, I’m so glad they turned out well! I was worried I’d improvised too much to duplicate the recipe faithfully. If you didn’t burn the caramel the first couple of times, you’re leaps and bounds ahead of me.
As for other beers, Rogue Shakespeare and Chocolate Stout are both so great for baking (Young’s Double Chocolate, Ommegang Chocolate, Saranac Caramel Porter) the list goes on. I sometimes skip the middle man and plop a scoop of ice cream into a chocolate stout. Beer floats all summer!
June 20, 2008 at 6:13 pm
Hi, Kate. So nice of you to comment. They really were delicious, although we used plain old Guiness, so they probably didn’t have quite the same flavor complexity. : )