The Sweet Side of Beer

The June issue of Berks County Living was a celebration of man stuff! I especially loved the introduction to The Barley Mow Craft Beer House and was inspired to make a visit. To be honest, I was going to share a beer story from a chick’s perspective based on what I selected…which is kinda what I’m doing. Things just took a sweeter than expected twist.

Dan’s birthday is around the corner. His favorite cake is one his mother bakes. I love it because it’s vegan (contains no dairy or eggs).  I wanted to play with beer and this recipe seemed like the perfect excuse, birthday in mind (wink, wink).

My mother-in-law’s recipe is titled, Jane’s Jiffy Cake. The name says it all. It reflects the upside to most vegan baking, it’s quick. Some vegan dessert recipes do not require a butter-like substitute, removing the creaming step. It’s just mix the wet, mix the dry and combine the two…jiffy.

This recipe will not produce dense, mounded cupcakes. The cupcake reminds me a bit of a TastyKake cupcake, it bakes flat topped (maybe with a small dimple) versus a muffin top and does not need a pile of icing, a thin coat will do. For a vegan recipe, I’m rather pleased. Maybe it’s the Vanilla Porter I picked up at The Barley Mow Craft House that did the trick.

Chocolate Vanilla Porter Cakes, vegan

yield: 12 cupcakes

Ingredients

• • 1 cup all-purpose flour, whole grain white or spelt preferred

• • 3/4 cup organic sugar

• • 1/3 cup unsweetened cocoa powder, Hershey’s Special Dark or Dutch-processed

• • 1 teaspoon baking soda

• • 1/2 teaspoon baking powder

• • 1/2 teaspoon salt

• • 1 teaspoon instant coffee powder

• • 3/4 cup vanilla porter, or dark ale

• • 1/4 cup water

• • 1/3 cup raw, organic coconut oil

• • 1 tablespoon vinegar

• • 2 teaspoon vanilla extract

Directions

1. 1. Preheat the oven to 350 degrees. Line 12 cupcake molds with cupcake liners.

1. 1. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, salt and coffee powder in a large bowl.

1. 1. TIP: Be sure all are at room temperature or the coconut oil will get clumpy.

1. 1. Fold the beer mixture into the flour mixture. Do not over mix. Think pancake mix. There may be some small clumps and this is okay.

1. 1. Fill the cupcake liners. Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.

1. 1. Let them rest in the pan for 5 minutes, remove and allow to cool.

TIP: If you do not use coconut oil, substitute with a healthy, non-gmo oil. Not olive oil, the flavor may be too pronounced.

Cocoa Buttercream Icing, vegan

Ingredients

• • 1/2 cup Earth Balance brand vegan butter

• • 1/3 cup unsweetened cocoa powder, Hershey’s Special Dark or Dutch-processed

• • 1 1/2 cups confectioner sugar

• • 1/2 teaspoon instant coffee powder

• • 3 tablespoons beer (leftover from the cupcake recipe) or non-dairy milk

• • 1 teaspoon vanilla extract

Directions

1. 1. Beat the butter in a stand mixer with a whisk attachment, reduce speed and add the cocoa powder, sugar and coffee powder.

1. 1. Whisk in the beer and vanilla.

1. 1. If the mixture is too stiff add a bit of beer, if it is too thin add a bit more sugar.

Enjoy!

The June issue of Berks County Living was a celebration of man stuff! I especially loved the introduction to The Barley Mow Craft Beer House and was inspired to make a visit. To be honest, I was going to share a beer story from a chick’s perspective based on what I selected…which is kinda what I’m doing. Things just took a sweeter than expected twist.

Dan’s birthday is around the corner. His favorite cake is one his mother bakes. I love it because it’s vegan (contains no dairy or eggs).  I wanted to play with beer and this recipe seemed like the perfect excuse, birthday in mind (wink, wink).

My mother-in-law’s recipe is titled, Jane’s Jiffy Cake. The name says it all. It reflects the upside to most vegan baking, it’s quick. Some vegan dessert recipes do not require a butter-like substitute, removing the creaming step. It’s just mix the wet, mix the dry and combine the two…jiffy.

This recipe will not produce dense, mounded cupcakes. The cupcake reminds me a bit of a TastyKake cupcake, it bakes flat topped (maybe with a small dimple) versus a muffin top and does not need a pile of icing, a thin coat will do. For a vegan recipe, I’m rather pleased. Maybe it’s the Vanilla Porter I picked up at The Barley Mow Craft House that did the trick.

Chocolate Vanilla Porter Cakes, vegan

yield: 12 cupcakes

Ingredients

• • 1 cup all-purpose flour, whole grain white or spelt preferred

• • 3/4 cup organic sugar

• • 1/3 cup unsweetened cocoa powder, Hershey’s Special Dark or Dutch-processed

• • 1 teaspoon baking soda

• • 1/2 teaspoon baking powder

• • 1/2 teaspoon salt

• • 1 teaspoon instant coffee powder

• • 3/4 cup vanilla porter, or dark ale

• • 1/4 cup water

• • 1/3 cup raw, organic coconut oil

• • 1 tablespoon vinegar

• • 2 teaspoon vanilla extract

Directions

1. 1. Preheat the oven to 350 degrees. Line 12 cupcake molds with cupcake liners.

1. 1. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, salt and coffee powder in a large bowl.

1. 1. TIP: Be sure all are at room temperature or the coconut oil will get clumpy.

1. 1. Fold the beer mixture into the flour mixture. Do not over mix. Think pancake mix. There may be some small clumps and this is okay.

1. 1. Fill the cupcake liners. Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.

1. 1. Let them rest in the pan for 5 minutes, remove and allow to cool.

TIP: If you do not use coconut oil, substitute with a healthy, non-gmo oil. Not olive oil, the flavor may be too pronounced.

Cocoa Buttercream Icing, vegan

Ingredients

• • 1/2 cup Earth Balance brand vegan butter

• • 1/3 cup unsweetened cocoa powder, Hershey’s Special Dark or Dutch-processed

• • 1 1/2 cups confectioner sugar

• • 1/2 teaspoon instant coffee powder

• • 3 tablespoons beer (leftover from the cupcake recipe) or non-dairy milk

• • 1 teaspoon vanilla extract

Directions

1. 1. Beat the butter in a stand mixer with a whisk attachment, reduce speed and add the cocoa powder, sugar and coffee powder.

1. 1. Whisk in the beer and vanilla.

1. 1. If the mixture is too stiff add a bit of beer, if it is too thin add a bit more sugar.

Enjoy!