Black and Tan Cupcakes

Blackandtan

Beer makes icing bubbly. Or at least this beer made this icing bubbly. Anyway, here's my entry. Only change I'd make would be to the amount of confectioners sugar in said topper--a bit less next time would be better.

Black and Tan Cupcakes

Cake (adapted from this recipe):

1 Cup Rogue Chocolate Stout (effing good on its own, I might add)
1 Cup unsalted butter
2/3 Cup unsweetened cocoa

2 Cups all purpose flour
2 Cups sugar
1.5 tsps baking soda
pinch of salt
2/3 Cup sour cream

Icing (adopted from this pretty generic recipe):

1/2 Cup softened butter
2 Cups confectioners sugar (again, I'd knock that down a bit next time)
1 tsp. Vanilla Extract
1 Egg White
4 Tbls Harp Lager

To make the cake:

Preheat yr oven to 350.

Bring the stout and butter to a simmer over medium heat in a heavy large saucepan. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, baking soda, and salt in a large bowl to blend. Using an electric mixer, blend eggs and sour cream in another large bowl. Add stout-chocolate mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Spoon into cupcake holders in muffin tin.

For Icing:

Combine the butter, confectioners sugar, vanilla, egg white and two Tbls. of Lager in a bowl. Beat until fairly smooth. Add remaining Lager.

Ice cupcakes when cool. Sprinkle a bit of cocoa powder on top.

Yr done.