If you’re a craft beer drinker and you’re unfamiliar with PubCakes , we suggest you seek them out and discover what you’ve been missing. For the second year in a row, our Pastry Chef friends Misty and Kaitlin created a special beer-infused cupcake for our Anniversary. This time around, they were inspired by our 23rd Anniversary Old Ale; a beer with rich notes of bourbon, toffee and dried fruit. What they came up was such a hit at our annual Changing of the Barrels celebration, folks have been clamoring for the recipe ever since.
If you’re looking to have your life changed by a decadent dessert and beer pairing, test out this recipe provided by the ladies of PubCakes. And if you haven’t dropped by for a visit, check out their storefront in San Diego’s College Area, and try the Top 10 Cake made with our Tower 10 IPA.
Karl Strauss 23rd Anniversary PubCake
1 cup Karl Strauss 23rd Anniversary Old Ale
1/2 cup butter, softened
1 cup brown sugar, packed
1 tbs vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 bag toffee bits
1. Preheat oven to 350 degrees. Bring beer to a boil, remove from heat, and cool to room temperature. While the beer is cooling, add cupcake liners to your muffin pan (you’ll need about 12 standard size cupcake liners).
2. In a separate bowl, combine dry ingredients and sift together. Set aside. In a large mixing bowl, cream butter and brown sugar on high until mixture lightens and increases in volume. Add the egg and beat in well. Next, set the mixer to low and add dry ingredients and beer in 1/3 increments until fully incorporated. Finally, add the toffee bits and mix thoroughly.
3. Using an ice cream scoop or large spoon, fill the cupcake liners about 3/4 full. Bake at 350 degrees for about 15 minutes, rotating the pan in the oven half way through the cooking time for even baking. The cupcakes are done when a stick inserted into the center of the cake comes out clean. Remove cupcakes from the pan as soon as they’ve cooled enough to touch; this will prevent the bottoms from steaming.
1 1/2 cup unsalted butter, softened
1/2 cup fresh blackberries
1 lemon, zested
1 16 oz package powdered sugar
1. Beat the first three ingredients at medium speed with an electric mixer until creamy.
2. Gradually add the powdered sugar, beating at low speed until blended and smooth after each addition.
Once the cupcakes have cooled, use the back end of a wooden spoon to put a hole in the middle of each cupcake. Put the butterscotch pudding into a zip lock bag and cut off the corner to fill each of the holes with pudding. Frost in a circle with the blackberry buttercream. Finally, top with a shortbread cookie, which were rolled about 1/4” thin and in 1 1/2” rounds. Slice a blackberry in half and place on top of the cookie.