Tag Archives: Sam Adams

National Beer Day Cupcakes

7 Apr

We love beer, we love cupcakes, and we really love beer in cupcakes! In honor of National Beer Day, here are my favorite beer-infused cupcake recipes:

Blue Moon Cupcakes

Blue Moon Cupcakes

Blue Moon Cupcakes with Orange Buttercream Frosting

Leinenkugel's Cupcakes

Leinenkugel’s Cupcakes

Leinenkugel Cupcakes with Lemon Buttercream Frosting

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Fenway Park Cupcakes with Sam Adams Boston Lager

Corona Cupcakes with Tequila Lime Buttercream

Corona Cupcakes with Tequila Lime Frosting

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Pumpkin Shandy Cupcakes with Ginger Limoncello Buttercream

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Birthday Beer Cupcakes

Chocolate Stout and Pretzel Cupcakes

Chocolate Beer and Pretzel Cupcakes

 

Most of these recipes are so easy but SO delicious.

What a great way to have your beer and eat it too!

 

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Fenway Park Cupcakes with Sam Adams Boston Lager

2 Aug

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I’m sitting in the Green Monster seats at Fenway Park, ice cold Sam Adams in hand, watching my beloved Red Sox trounce the evil Yankees.  Everyone has a vision of what heaven will be, this is mine. Yes, I’ve been to Fenway more times than I can count, I was even there for the big 100th anniversary celebration, but I have yet to score Green Monster seats. Someday….someday…

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I’ve been ruminating all summer over what kind of cupcake I could make as an homage to the best (and oldest) ballpark in all of America.  My favorite cupcake bakery, Kickass Cupcakes in Boston, has a Green Monster cupcake that is to die for. But I wanted something a little more ballpark-ish. Classic ballpark fare like beer, peanuts and caramel-ly Cracker Jacks all came to mind, but would they make a great cupcake? Sure they would.

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I kind of assumed Sam Adams would be the official beer of the Boston Red Sox, but I was wrong. Turns out, Narragansett Beer out of Rhode Island used to be the official beer until about 1975. But when I tried to research the current official beer, I hit a dead end.  As far as I’m concerned, Sam Adams ought to be the official beer of the Boston Red Sox. I mean, when you think “Boston” and “beer”, Sam Adams is what springs to mind. So that’s what I went with, in the form of the classic Boston Lager.

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A visit to the Sam Adams website, http://www.samueladams.com offered up some wicked awesome recipes under the Food & Beer tab. I attempted to make the chocolate cupcake recipe, but it totally flopped. (I suspect there may be a typo in the flour measurement.) But no matter, that’s what mixes are for, right? And besides, their recipe for Boston Lager Caramel Sauce more than makes up for it. It is pure perfection. Truly. The website’s recipe for frosting also inspired what I decided to go with for my Fenway Park cupcakes. And so I was ready – Sam Adams Boston Lager cupcakes, a caramel sauce evocative of Cracker Jacks and a sprinkling of that ballpark staple, freshly roasted peanuts – this is one cupcake that knocks it out of the ballpark.

FENWAY PARK CUPCAKES

Like my other beer-infused cupcakes, I find a box mix works really well. And because the caramel sauce does take a little time, it makes the over-all recipe a little easier.  I recommend following the directions on the box, but substituting the amount of water called for with Sam Adams Boston Lager. I used a Betty Crocker mix for these cupcakes and so I’ve listed those ingredients here. Other brands may differ slightly. Makes approx. 18 cupcakes.

1 box chocolate cake mix

3 eggs

1/3 cup oil

1 cup Sam Adams Boston Lager

Combine all ingredients in the large bowl of a stand mixer, Mix on low for 30 seconds, then medium speed for 2 minutes. Fill paper-lined muffin tins about 2/3 full. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. Be careful not to over bake. Cool completely.

SAMUEL ADAMS BOSTON LAGER CARAMEL SAUCE

From the recipe found at http://www.samueladams.com

2 1/2 cups firmly packed brown sugar

1 1/2 cups light corn syrup

6 tablespoons unsalted butter

1/2 teaspoon salt

1/3 cup Sam Adams Boston Lager

4 teaspoons vanilla

2 cups heavy cream

In a heavy pan, dissolve the first five ingredients over low heat, stirring constantly. When the sugar has dissolved, bring the mixture to  boil and cook without stirring, until the mixture reaches 235 degrees on a candy thermometer. Remove from heat and gently stir in the vanilla. Allow to cool 10 minutes, stirring occasionally. Slowly stir in heavy cream until smooth and glossy. Store in the refrigerator.

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BOSTON LAGER FROSTING

1 cup unsalted butter, softened

4 – 5 cups confectioners sugar

2 – 4 tablespoons Sam Adams Boston Lager

1 teaspoon vanilla

1/4 cup peanuts, chopped

Cream butter until light and fluffy. Add 3 to 4 cups of sugar, 2 tablespoons lager and vanilla, mixing at low speed until combined and then at high speed until light and fluffy. Add more lager and/or sugar until desired consistency is reached.

Frost cupcakes as desired. Sprinkle cupcakes with chopped peanuts, then drizzle with caramel sauce.

Enjoy!

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Autumn’s Gift – Pumpkin Ales

13 Oct

Autumn is the time of year that gently nudges us away from our sweet sangria and minty mojitos and has us rummaging through our junk drawers searching for the bottle opener so we can crack open that ice cold bottle of brew. For me, the reason is simple: Fall = football (New England Patriots football) and football = beer. Last year, I fell in love with pumpkin ales, specifically Dogfish Head Punkin’ Ale. We’ve got the Dogfish Head brewery in our own back yard and so the Punkin’ Ale was easy to come by. Sam Adams and Blue Moon put out pretty good harvest ales too. But the season is short lived and the pumpkins and harvest ales are with us for only a few short weeks before, tragically, they are gone.

This year, my sister Laura and I attended a pumpkin ale tasting. I know, pure heaven, right? The pumpkin ale scene has exploded in the last year and there were plenty of varieties to sample. The Dogfish Head Pumkin’ Ale was holding its own until about halfway through, and then we tasted it – pure nectar from the gods: Southern Tier’s Imperial Pumking. This one pumpkin ale stands heads and shoulders above all the others. It is simply delicious. So delicious in fact, that I began hoarding it. I’ve told my friends and now they are hoarding it. My favorite bartender at my favorite craft brewpub is hoarding 5 kegs of it. (We threatened mutiny and he finally tapped one – but don’t tell anybody.) It’s that good.

One questioned remained: what to do with the previously hoarded bottles of Dogfish Head? (I can’t help it, the season is really, really short). I did a little research and found the following recipe, courtesy of My Baking Addiction. A nice, spiced chocolate cupcake, goes well with pumpkin ale – Southern Tier’s Pumking, of course. Use the Dogfish Head in the recipe.

Pumpkin Ale Cupcakes

Makes about 24 cupcakes

Ingredients for the cupcakes:

1 (12 ounce) bottle Pumpkin Ale
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda

Preheat the oven to 350 degrees. Line muffin tins with paper liners.
In the bowl of a stand mixer with the whisk attachment, combine the pumpkin ale, milk, oil, and vanilla. With the mixer on low speed, mix in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
In a separate bowl, whisk together the cocoa, sugar, flour, pumpkin pie spice and baking soda.
Gradually mix the dry ingredients into the wet ingredients until just combined. (Batter will be thin.)
Evenly divide the batter into the prepared muffin tins.
Bake for 25 minutes, until risen and set in the middle, but still soft and tender. Remove pan to wire rack. Cool completely before turning out of the tins.

Ingredients for the Buttercream Frosting:

4 sticks I salted butter, room temperature
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
2 pounds confectioner’s sugar
6 tablespoons pumpkin ale

Cream the butter in the bowl of an electric mixer. Add vanilla, pumpkin pie spice and salt.
Slowly begin adding the confectioner’s sugar, mixing well after each addition.
Once all the sugar has been mixed in, add the pumpkin ale and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, add a little more pumpkin ale, a teaspoon at a time, until you reach desired consistency.
Pipe frosting onto cupcakes, decorate with sprinkles, if desired.

Notes:

I made half the frosting recipe, and was able to cover all but two of the cupcakes. But if you’re using a large tip to frost, go with the full recipe.

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