BEER AND PRETZEL CUPCAKES
Since I shared a few recipes for Mother’s Day, I decided I should at least make something for Father’s Day. The Mother’s Day desserts I shared were more on the fruity side, mainly raspberry because that’s the first thing that comes to mind when I think “Mother’s Day food”. When I think of Father’s Day food, though, my first thought (along with many others) is beer! Beer is the #1 Dad drink, and it’s even better in dessert!
I’m not much of a beer drinker because I’m not really a fan of the taste. But add it to some cupcakes — more specifically, CHOCOLATE cupcakes, and it’s surprisingly delicious! Just like coffee, the beer heightens the chocolate flavour while keeping its bold beer flavour.
Ingredients
Pretzel Crust:
Beer Ganache:
Beer Buttercream:
Instructions
For the Pretzel Crust:
for full recipes please see : www.queensleeappetit.com
I’m not much of a beer drinker because I’m not really a fan of the taste. But add it to some cupcakes — more specifically, CHOCOLATE cupcakes, and it’s surprisingly delicious! Just like coffee, the beer heightens the chocolate flavour while keeping its bold beer flavour.
Ingredients
Pretzel Crust:
- 1 and ½ cups pretzel crumbs
- 6 tbsp unsalted butter, melted
- Beer Chocolate Cupcakes:
- 1 and ½ cups All purpose flour
- 1 and ½ cups granulated Sugar
- ¾ cup "black" or dark unsweetened cocoa powder (can substitute for regular unsweetened cocoa powder)
- 1 and ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ tsp salt
- 2 large Eggs, room temperature
- ½ cup Vegetable oil
- ¾ cup buttermilk, room temperature
- 2 tsp Pure Vanilla Extract
- ½ cup beer (you can use any brand you like)
Beer Ganache:
- 1 cup dark chocolate chips
- ¼ cup beer
- ¼ cup heavy whipping cream
Beer Buttercream:
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Hi-ratio Shortening
- ⅛ tsp Salt
- 5 cups Powdered Sugar, sifted
- ¼ cup Heavy Whipping Cream
- ¼ cup beer
- 1 and ½ tsp Pure Vanilla Extract
- Pretzels, for topping
- White nonpareil sprinkles
- Gold sprinkles
Instructions
For the Pretzel Crust:
- Preheat oven to 350°F and Line two 12-cup muffin pans with liners. Set aside.
- Add pretzel crumbs (crush in a food processor or in a ziploc bag using a rolling pin) to a mixing bowl and mix in melted butter. Place 1 or 2 tablespoons of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack.
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for full recipes please see : www.queensleeappetit.com
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