Deflategate cupcakes made with Sam Adams Boston Ale

Deflategate1My apologies to my Boston family and friends, but I cannot defend the Patriots this time. I’m all for creative plays (not that I understand them fully), but stealing the balls and deflating them is just too much. Luckily, I can have a sense of humor about it. So I decided to make “deflategate” cupcakes, and what better flavor than something made with Sam Adams beer?

The recipe called for Sam Adams Boston Lager, but I decided to go with the Boston Ale, because it was smoother and had hints of caramel. I thought it would be a better cupcake beer. It turned out great! The cupcakes were not overly sweet, and had a bread/yeast flavor. I would say these are a cross between a cupcake and a cornbread muffin. I decided to pair them with my new favorite cream cheese frosting.

Deflategate2Decorating was the most fun! To make the deflated footballs, I knew I needed some kind of dried fruit. At first I wanted prunes, but I know they are not a fan favorite. I found that dried dates look even better, and I think they taste better than prunes. We’ll see what people think when I serve them. I just did 5 stitches with royal icing, and it was all pretty easy.

Deflategate2I had to go with Pats colors, and the supermarket didn’t have red and blue sprinkles that I could purchase alone. So I had to get a few bottles of patriotic red, white, and blue sprinkles.

What happened to all the white sprinkles, you may ask. Well, a huge thank you to my hubby who sat with me and helped pick out all the white sprinkles! What a pain in the ass, but the finished product really does look good! Next time, I will leave myself 2 days so I can order single colors of sprinkles on Amazon!

Now they are in formation and ready to go for the Superbowl!

Delategate4Who am I rooting for in the game? I’m not sure…I guess whoever makes it so that I win a little money in the pool I’ve entered!

Enjoy the game, everyone!

Cupcakes made with Sam Adams Boston Ale (from the Sam Adams Blog)
Makes 24 cupcakes. Originally made with Boston Lager, but I made the decision to use the Boston Ale. I do not regret my decision
  • 2 sticks unsalted butter
  • 1.5 cups of white sugar
  • 3 large eggs (at room temperature)
  • 4 large egg yolks
  • 2.5 cups of all-purpose flour (sifted)
  • 1 TBSP baking powder
  • ¾ tsp salt
  • 1 cup milk
  • ⅓ cup Samuel Adams Boston Ale
  1. Preheat oven to 350 degrees F.
  2. Line 2 cupcake tins with cupcake liners.
  3. In an electric mixer, beat together the sugar and butter until fluffy.
  4. Add the eggs and egg yolks and beat until smooth and fluffy.
  5. In a large bowl, sift the flour and add the baking powder and salt.
  6. In a small bowl, mix the milk and Boston Ale.
  7. Add ⅓ of the dry ingredients to the butter mixture, and mix well. Then add ½ of the milk/beer to the butter mixture and beat. Continue alternating adding the dry ingredients and milk/beer until it is entirely incorporated.
  8. Scoop batter into the cupcake liners, and fill ⅔ of the way.
  9. Bake 16-18 minutes (top rack of oven, bottom may take longer), or until a toothpick inserted in the center comes clean.


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My new favorite cream cheese frosting

I have found perfection, and it is in the form of this cream cheese frosting recipe I found online from Wicked Good Kitchen.  I find most frosting with cream cheese ends up being too sweet and doesn’t really hold up for piping. This one is mostly butter, and it both tastes and looks perfect. I used it to make the Merry Christmas Eve cake I posted a few days ago.

Best Ever Cream Cheese Frosting (from Wicked Good Kitchen)
Standard recipe, for 12 cupcakes or one small cake
  • 2 sticks unsalted butter, softened
  • 1 8-ounce package of Philadelphia cream cheese, chilled
  • 2½ tsp pure vanilla extract
  • 4 to 4½ cups of confectioner's sugar
  1. Using an electric mixer, beat the butter on medium speed until creamy.
  2. Add cream cheese and vanilla and beat until fully incorporated.
  3. Gradually increase mixer speed to high and beat until light and fluffy. Scrape down the sides of the bowl when necessary with a rubber spatula.
  4. Gradually add the 4 cups of confectioner's sugar until the frosting is the desired consistency. Beat on high for 1-2 minutes until it is completely smooth.


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Merry Christmas Eve

xmas-eveHope everyone had a great Christmas Eve! Don’t forget to leave out milk and cookies for Santa tonight…

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Happy Thanksgiving!

ThanksgivingI hope everyone had a great Thanksgiving! I didn’t get a chance to post yesterday, so I figured I would do so today… and show off my pepperoni and cheese appetizer platter, inspired by a post on Facebook! Of course, the problem with making things pretty is that then no one wants to eat them! We had a lot of leftover pepperoni and cheese.

Enjoy the rest of the weekend, and the quiet time before the holiday rush begins!

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Pumking Ale Monkey Cake

Pumking7So I’ve been in a bit of a baking rut lately…luckily, Halloween and the fall in general lends itself to awesome pumpkin recipes. Last year, I fell in LOVE with Southern Tier’s Pumking Ale. So when my husband showed me this recipe for monkey bread, I knew that if I only baked one thing this fall, it would be this. It’s from a blog called Pennies, Pints, Pittsburgh, and it is all recipes with beer. Pretty amazing if you ask me.

I call this “monkey cake” because instead of little balls that you pull apart, mine came out more like a cake. So we sliced it when serving, and instead of dipping in the sauce, we drizzled it on top of each slice. And yes, there are candy eyes on the cake. I had them leftover from when I helped a friend make this dinosaur cake and thought it would be perfect for Halloween.

Before diving into the recipe, let me first say that for the past two recipes I posted, I’ve used a different yeast, and I think it’s pretty fantastic. The dough had a nice, high rise and I’ve never gotten this before with the other yeast I was using. Here it is:

Pumking8For those of you who bake a lot of bread, you can get it in a 48 pack on Amazon.

And now, here is the recipe that will totally change your life. Okay, maybe not…but it really is so damn good!

Pumking Ale Monkey Cake (from Pennies, Pints, Pittsburgh)
For the Dough:
  • ¾ cup Southern Tier Pumking Ale
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • ½ cup white sugar
  • 1 package active dry yeast
  • 1 cup pumpkin puree
  • 4½ cups all-purpose flour, divided
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
For the Caramel Sauce:
  • 1 cup light brown sugar
  • ¼ cup Pumking Ale
  • ¾ cup heavy cream at room temperature
  • 3½ TBSP butter at room temperature
For the coating:
  • ½ cup butter, melted
  • 1¼ cups white sugar
  • 1 TBSP ground cinnamon
To make the dough:
  1. In a large saucepan, combine the Pumking ale, whole milk, vegetable oil, and white sugar. Heat until it is hot, but stop right before it begins to boil.
  2. Remove the pan from heat and let cool 15-20 minutes.
  3. Sprinkle the yeast on the surface of the mixture and let sit for 5 minutes.
  4. Transfer this mixture to a large bowl, and stir in the pumpkin puree until it is completely combined.
  5. Gently stir in 4 cups of the flour and the ground cinnamon.
  6. Let the dough rest covered with a towel for one hour. It should be very puffy and double the size when you left it.
  7. Stir in the remaining flour (1/2 cup), baking powder, baking soda, and salt.
For the caramel sauce
  1. Next, combine the sugar and Pumking Ale in a medium saucepan, and cook over low heat until the sugar dissolves.
  2. Increase the heat to medium and bring to a boil, without stirring. Boil until the sauce is a deep amber color, about 5 minutes. Watch it, because it can burn easily.
  3. Remove the saucepan from heat and whisk in the heavy cream. Then stir in the butter. Transfer the caramel to a bowl and let cool.
To assemble:
  1. Melt the butter in a bowl.
  2. Combine the sugar and cinnamon in another bowl.
  3. Pull off small pieces of dough and roll them into slightly larger than golf sized balls. You should have about 40-45 balls. Dip each ball in the melted butter and then roll in the cinnamon sugar mixture. Place in the bottom of a greased bundt pan.
  4. Pile up all the balls until the bundt pan is filled.
  5. Pour ½ cup of the beer caramel over the coated dough balls.
  6. Bake at 375 degrees on a cookie sheet for 35-40 minutes, or until a knife inserted in the center comes out clean.
  7. Let cool 5-10 minutes, and then invert onto a large serving plate.
  8. Pull off pieces and dip into the remaining beer caramel, or slice and drizzle the caramel on top of each slice.


Posted in Other Desserts | 2 Comments