In honor of the Super Bowl and all of its food and drink traditions, I felt compelled to make a delectable treat! A month or so ago, Gibbs and I added beer and cheese cupcakes to our to-do list, and they are finally here! The combination of flavors is perfect! I mean, you eat cheese with beer, make beer and cheese soup…why not cupcakes? Obviously, I was not the first person to ask this question. Upon doing a preliminary search online, I found the same recipe over and over and over again. I do not know who first posted it, and I am not claiming it as my own. I just figured that since it is so popular, I might as well give it a shot myself! Note, the original recipe called for bacon in the frosting, but my own vegetarian ways and total loathing of bacon put me off to that idea. Feel free to add it when you try out the recipe!
Beer and Cheese Cupcakes
Makes 18 cupcakes
- 1 cup beer (I used Newcastle…because it was in the fridge!)
- 1 stick, plus 1 tb, unsalted butter
- 1 cup grated cheddar (Tillamook sharp cheddar definitely did the trick)
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tb vanilla extract
- 2 cups flour
- 2 1/2 tsp baking soda
Combine the beer and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Add cheddar. Remove from heat, and whisk in the sugar.
In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture.
Sift together the flour and baking soda, and fold into the batter.
Pour into cupcake wrappers and bake for 25 minutes, or until inserted cake tester comes out clean.
- 1 8oz package cream cheese
- 1/4 cup butter
- 4 cups powdered sugar
- 3/4 cup grated cheddar
Make sure cream cheese and butter are room temperature and beat them until creamy. Add grated cheddar. Slowly mix in powdered sugar. Transfer frosting into pastry bag and pipe on to the cupcakes!
These cupcakes turned out very well! I was skeptical at first, but there was a surprisingly good balance of savory and sweet, tangy and smooth. I think that the sharp cheddar was the way to go (thanks, Tillamook!) because it brought a little bite that is unexpected in a cupcake. These were a hit over my Super Bowl weekend, but why wait til then? Try them out :)