Submitted by Robert Lefler
Yield: 24 cupcakes
Ingredients:
1½ cups cake flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) butter
1 cup granulated sugar
2 egg yolks
1 cup Victory Vital IPA, opened and left on the counter until flat
2 egg whites
½ teaspoon cream of tartar
Method:
Preheat oven to 350 degrees Fahrenheit.
Line cupcake tin with cupcake papers.
In a medium sized bowl, mix together the flour, cocoa powder, baking soda and salt and set aside.
In the bowl of a stand mixer, combine the butter and sugar and cream together on medium speed until light and fluffy, about 3 minutes.
Gradually add egg yolks and mix until combined.
On low speed, add half of the dry ingredients to the egg mixture. Once combined, gradually add beer. Then add remaining dry ingredients to mixture. Set aside.
In a separate bowl, combine egg whites and cream of tartar. Whip until soft peaks form.
Add egg whites to flour mixture and gently fold in, mixing until just combined.
Portion the batter into prepared pan and bake for 12–14 minutes or until cake springs back when touched.
Top with Beer-Flavored Frosting (recipe below) and garnish with sprinkles or chocolate shavings.
Beer Frosting
Ingredients:
1 stick (½ cup) butter, room temperature
2 cups powdered sugar
½ cup Victory Vital IPA, left at room temperature until flat
1 teaspoon vanilla extract
Method:
In a bowl of a stand mixer, whip butter until light and fluffy.
Add 1 cup of powdered sugar and continue mixing until incorporated.
While mixer is on medium speed, gradually add the beer and vanilla. (The frosting may begin to separate, but it will come back together so keep mixing.)
Once the beer and vanilla are incorporated, gradually add in the remaining cup of powdered sugar and whip until light and fluffy.
Recipe courtesy of Dana Bloom, Drexel University’s Food Lab.