She Strengthens

Beer-Infused Cupcakes: A Game-Changer in Flavor

After creating a batch of Chocolate Guinness Stout cupcakes that turned out perfectly, I was inspired to experiment with different beers to see how they would impact the flavor of my baked goods. I had a bottle of Blue Moon beer in the fridge, and its citrus notes led me to wonder what kind of deliciousness I could create.

The Birth of Dreamsicle Cupcakes

I adapted a recipe from Canela and Comino, combining the cake mix with Blue Moon beer, Canola oil, eggs, and a hint of orange zest. The result was nothing short of amazing. My husband, who’s not easily impressed, loved these cupcakes even more than the Guinness ones. Friends and family raved about them, saying they tasted like a “dreamsicle” come true!

The Recipe

Yields: 12-24 cupcakes
Total time: 1 1/2 hours

Cake Ingredients:

• 1 box of Duncan Hines yellow cake mix
• 1 bottle of Blue Moon beer
• 1/2 cup of Canola oil
• 4 eggs
• 4 oz. Green & Black’s Organic White Chocolate, finely chopped
• 2 T finely grated fresh orange peel
• 1-1/2 t Orange Extract

Frosting Ingredients:

• 1 1/4 c plus 1/3 c sugar
• 1/2 c water
• 8 large egg whites, at room temperature
• 1 t cream of tartar
• 1 1/2 lbs. (6 sticks) unsalted butter, cut into pats
• 1 T grated orange peel
• ½ cup fresh orange juice, reduced to yield ¼ cup
• 1-1/2 t Orange Extract
• 1 T Watkins Vanilla Extract
• Wilton Orange and Sky Blue food color, 1/16 t each

Instructions:

1. Preheat your oven to 325°F.
2. Combine the cake mix, beer, oil, and eggs in a stand mixer bowl. Mix until combined, then gently stir in the chopped chocolate and orange peel.
3. Transfer the batter to a gallon-size Ziploc bag, seal, and clip the corner at an angle.
4. Fill 24 paper-lined cupcake tins by piping the batter in a circular motion to 2/3-3/4 full.
5. Bake for 20-25 minutes or until a toothpick comes out clean when stuck in the middle.
6. Remove from the oven and transfer immediately to a cooling rack.
7. Once cooled, frost with Orange Italian Buttercream.

Orange Italian Buttercream:

1. Place the sugar and water in a saucepan, stirring to wet the sugar. Bring to a boil over medium heat, washing the sides of the pan.
2. Meanwhile, whip the egg whites in a grease-free mixing bowl until frothy. Add the cream of tartar and continue whipping until soft peaks form.
3. Add the sugar and continue whipping until stiff, glossy peaks form.
4. When the syrup reaches 248°F, reduce the mixing speed and slowly pour in the hot syrup into the egg whites.
5. Continue whipping until cooled, which may take up to 15 minutes.
6. Meanwhile, reduce the orange juice by half in a saucepan over medium heat.
7. Add the orange juice reduction, orange peel, and orange extract to the cooled egg white mixture.
8. Divide the frosting into three parts, adding Wilton Sky Blue food color to one, Wilton Orange food color to another, and leaving the third plain.
9. Transfer the frostings to three separate pastry bags, equipped with different tips.
10. Pipe the white frosting on each cupcake using a circular motion, followed by an orange frosting swirled star on top, and finishing with a small dot of blue on top.