Brown Ale Veggie Risotto

Brooklyn Brown Ale Veggie Risotto with Mushrooms, Peas, and Green Beans.

Brown Ale Veggie Risotto- Life Food and Beer

I’ve been a little MIA lately. It all started last week when my computer died. For someone who’s job is dependent on their computer and timelines, it was a bad week. I ended up buying a new computer that I had to take back two days later because the keyboard wasn’t working properly. Losing most my files and having to setup a new computer, SUCKED! Having to do it twice, REALLY SUCKED. Our router also died last week, and I had two cavities filled. It was an expensive, long, week to say the least.

Brown Ale Veggie Risotto (3)

I’m finally getting around to setting up my new computer to start blogging again. I used special program to write my post and edit my pictures. It took me a while too finally get everything setup for blogging. I lost a few recipes when my computer died. Luckily, this one was still on the SD card. I actually made this as a way to cool down when my computer started messing up.

I needed some comfort food. For me, Risotto is an ultimate comfort food. Warm, creamy, cheesy goodness in a bowl. I remember the first time I had it was during my study abroad trip to Italy. It was a mushroom risotto, and at the time, I thought I was allergic to mushrooms. It smelled so go, so I decided to “pick around them’’. Man, it was AMAZING!! I think I picked out every single piece of rice.

Brown Ale Veggie Risotto (4)

Risotto is easy, too. Yea, you have to stir it the whole time, but I just brought my IPad into the kitchen and play on Pinterest while stirring.

For this recipe, I used Brooklyn Brewery Brown Ale. This is a great brown ale and added great flavor to the risotto. The roasted flavors worked well with this savory dish. The sweetness also helped balance the saltiness from the cheese and chicken stock. You can substitute extra stock for the beer if you’d like to leave the beer out.

A couple weeks ago, we finally decided where we wanted to go for our anniversary in November. Well, we kind of decided. Really, we made a list of places we wanted to go, and Huck closed his eyes and randomly hit a number on his phone. Number 9= NYC!!

NYC is actually on my list of places to visit before 30. Technical, it was on my list of places to see before 20, 25, etc. This time we’re really going, and Brooklyn Brewery is on our list of places to go.

If anyone has any recommendation for great bars and restaurants we should try, please let me know!

Brown Ale Veggie Risotto (2)

Other Beers to Try:

I made a double batch of this recipe and used the extra for Baked Arancini {Rice Balls}. I’ll share that recipe next week {hopefully!}.

Brown Ale Veggie Risotto


  • 6 cups Low-Sodium Chicken Broth
  • 1 tablespoon Olive Oil
  • 3 cloves Garlic (Chopped)
  • 1/4 Medium Onion (Fine Chopped)
  • 2 cups Arborio Rice (Or Sushi Rice {Don't judge me!})
  • 1/2 cup Brown Ale
  • 1 cup Green Beans (Steamed)
  • 1/2 cup Peas (Thawed)
  • 6oz Mushrooms (Chopped)
  • 1/2 cup Parmesan Cheese


Heat Chicken Stock in a medium stock pot over low heat.
Heat a large skillet over medium heat. Add Oil, Garlic, and Onion to pan. Cook 2-3 minutes until onions are tender.

Add Rice to pan and stir to coat with oil. Add Beer and stir.

Add Chicken Stock 1/2 a cup at a time and stir continuously. Once rice absorbs all the liquid, add more stock. Continue until all the liquid is used and the rice is tender, about 20. Add the veggies with the last addition of the liquid.

Add the cheese, stir, and serve warm. Serve with fresh chopped parsley and extra Parmesan.

Oatmeal Stout Churros with Apple Dulce de Leche

with Apple Dulce de Leche

I’ve had a wicked bad craving for Churros since our trip to SOBE like 6 months ago. That lead me to attempt to recreate Dulce de Leche Churros on my own. I’m not sure how Manolo’s stuffs the dulce de leche in their churros, but I’m 100% sure I was doing it wrong. I tried a double piping bag trick. I added a piping bag with caramel inside a piping bag with the churro batter. That did not work at ALL!! I tried using an injector to fill the insides with caramel once they we’re cooked, but that turned out to be even worse.

Oatmeal Stout Churros with Apple Dulce de Leche (2)

Ultimately, I just dipped my little churro balls into the sauce. At this point, I’d licked so much caramel off my fingers, I was on the verge of developing Type 2 Diabetes.

Getting the caramel inside the churros was only one of many problems I faced with this recipe. Remember Friday, how I discussed the problem with beer burning? Yea, it happened. A bunch! It took a lot of experimenting to find the right temperature to cook the churros where they would fully cook before the beer burned. Do you know what multiple batches means? Even more churros I had to consume. It was all for research! I had to make sure it was perfect!

Oatmeal Stout Churros with Apple Dulce de Leche (4)

Do you guys understand the sacrifice I make for this blog? I consumed at least a full batch of these all for you guys! That’s how much I love you!

The cooking temp is really important on this one! My basic churro recipe that I found said to fry them at 375 degrees F, but mine burned in less than 30 seconds, and the center was still doughy. 345 degrees F, was the best temp for me. Also, I made the churros the size of ping pong. I wouldn’t go much bigger than that!

Oatmeal Stout Churros with Apple Dulce de Leche (3)

I know I’m making this seem way harder than it really was! I promise. I did all the testing, so you guys can have perfectly fried goodness.

This recipe almost didn’t make it on the blog. I have this habit of writing down notes/recipes in my note book on random pages without titles. I flipped through every book I have looking for the measurements and cooking temperature. {Side note: I found a bunch of recipe ideas I wrote down and have a few ideas for some future recipes!} Luckily, I found it last night, and you guys are having Churros today.

I used Samuel Smith’s Oatmeal Stout for this recipe. It’s one of the few sweeter stouts I can find at the local grocery store {South Florida problems!}. Any Sweet, Coffee, or Milk stout will work. Stick with the sweet stuff for this recipe, though.

Other Beers to Try:

I recently had a Double Latte Coffee Milk Stout from Sierra Nevada and Ninkasi Brewing Company. It was part of the Beer Camp collaboration. OMG! It was AMAZING! I actually made Huck go back and get a growler of it. It was hands down the best beer in the Beer Camp box, but probably one of the best beers I’ve ever had.

Share below other beer you think would work in this recipe.

Oatmeal Stout Churros with Apple Dulce de Lecha


  • 3/4 cups Stout Beer
  • 1/4 cup Water
  • 2 1/2 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon Vanilla
  • 1 cup AP Flour
  • Oil For Frying
  • 1/8 cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 tablespoon Butter
  • 1 Medium Apple (Peeled and Small Diced)
  • 3/4 cups Dulce de Leche (AKA Caramel. Normally found near the condensed milk.)



In a medium sauce pan, combined the Beer, Water, Sugar, Salt, 2 tablespoons Vegetable Oil. Bring mixture to a boil {Beer may foam up, so stay close}. Once mixture starts to boil, removed from heat and stir in vanilla. Add flour and mix until dough from a ball. Place in the refrigerator for 10-15 minutes.

Preheat a deep skillet add 2-3 inches of oil. Heat to 345 degrees F {I HIGHLY recommend a thermometer to make sure your oil is at the right temperature.}

While oil is heating, roll dough into ping pong size balls. Place on a piece of parchment paper until ready to cook.

Combined the Sugar and Cinnamon in a bowl and set aside.

Place a few churros in the oil at a time, so you do not over crowd the pan and lower the oil temperature. Cook until golden brown, about 5 to 6 minutes. Flip half way through to cook churros evenly on all sides.

Remove from oil and roll in cinnamon sugar mixture.


Heat a small sauce pan over medium low heat. Add Butter and Apples and cook until apples are tender, about 2-3 minutes. Add Dulce de Leche sauce, stir, and remove from heat.

Dip churros in mixture and enjoy!

Crab Cakes with a Citrus Wheat Remoulade

Crab Cakes with a Spicy Citrus Wheat Remoulade Sauce

Crab Cakes with a Citrus Wheat Remoulade- Life Food and Beer

When cooking with beer, I feel the beer should have a purpose. Recently, I shared a recipe for chocolate sauce, and all I did was add a little reduced Stout into melted chocolate. Is that really a recipe? Honestly, it felt like I was cheating, but the Stout added so much extra flavor to the simple chocolate. And isn’t that the point of cooking with beer, enhancing food while highlighting the beer itself? It is for me anyways.

Cooking with beer is a challenge. There is a fine line between just enough and WAY too much. Personally, I think IPAs are the hardest. It’s super easy to overpower a dish by adding just a little too much. Trust me! It’s happened a time or two. Those recipes do not make it to the blog. Another problem, beer burns! With all the sugar, it’s easy to burn the beer during the  cooking process. Remember when I tried to make brittle? 5 or 6 tries later and I still haven’t figured it out. Every time, I end up with burnt beer. Now, it’s like a personal mission. There will be Beer Brittle on this blog, damn it!!

Crab Cakes with a Citrus Wheat Remoulade- Life Food and Beer

This is another recipes that feels like cheating, but there was a reason for the beer in this one, I promise! Crab Cakes need citrus. Lemon or Lime, it doesn’t matter. Really, all seafood just taste better when splashed with a little citrus. The problem, I didn’t have any. We used it all in the award winning wheat. I just wanted crab cakes, and I was stuck without a key component. Then I remembered the award winning wheat! It was FULL of citrus. The main flavor that came through was the Lime. I added 2 tablespoons to my Spicy Sriracha Remoulade mixture, and it was perfect!

Crab Cakes with a Citrus Wheat Remoulade- Life Food and Beer

It added that pop of citrus flavor I was wanting. It had a purpose! I could eat my body weight in crab cakes! Crab anything really! And the spicy remoulade made me want even more!

This is the same recipe I used for my Crab Stuffed Mushrooms, too. I used the Cream Cheese for extra flavor and it acted as a great binder instead of using eggs. You can also cook the onions and peppers before adding them to the mixture, if you like. I personally liked the extra crunch they added.

Crab Cakes with a Citrus Wheat Remoulade- Life Food and Beer

For this recipe, I used a homebrew, but any wheat with citrus flavor will work.

Other Beer To Try:

Crab Cakes with a Citrus Wheat Remoulade

Serves 8 Medium or 4 Large Crab Cakes
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes


  • 8 oz Crab Meat
  • 1/4 cup Cream Cheese
  • 1/3 cup Breadcrumbs
  • 1/8 cup Onions (Fine Diced)
  • 1/8 cup Bell Pepper (Fine Diced)
  • 1/8 cup Bacon (Cooked and Crumbled)
  • 1/2 cup Breadcrumbs (Coating outside)
  • 2 tablespoons Cooking Oil
  • 1/3 cup Mayo
  • 1-2 tablespoon Sriracha (Depending on heat preference)
  • 2 tablespoons Citrus Beer


Combined Crab, Cream Cheese, Breadcrumbs, Onion, Pepper, and Bacon. Remove a golf ball size portion of mixture {more or less depending on the size crab cakes you like}. Roll the mixture together to form a ball. Place on a plate.
Add extra breadcrumbs to a plate. Place crab ball on breadcrumbs and flatten to form a patty. Press breadcrumbs into both sizes.
Preheat a pan with Oil over medium heat. Add crab cakes and cook until golden brown on each side, about 3-4 minutes.
Combine Mayo, Sriracha, and Beer in a bowl. Drizzle over cooked crab cakes.

15 Football Party Recipes

Who’s ready for some football??? My only plans tomorrow revolve around college football. I’m not even sure why I love football season so much. Is it the football? Maybe it’s the food? Or the beer? Getting together with friends? Yeah, I’m sure it’s the food!

To celebrate the start of college football season, I decided to share 15 recipes perfect for your next football party.

15 Football Party Recipes

These recipes are perfect for a crowd or just hanging out by yourself. Trust me, I can eat a whole thing of Chicken Dip by myself. All these recipes are easy, and most of them can be made ahead of time. Win Win!


Pomegranate and Lime Beer Punch



Buffalo Chicken Dip {My favorite!!!}


Beer Cheese Sauce with Horseradish and Bacon
Boiled Peanuts


Crab Stuffed Mushroom


On the Grill

Grilled Portobello Mushroom Burgers with IPA Beer Mustard


Peach BBQ Sauce Grilled Chicken


Grilled Beer Flatbread


Crock Pot

Apple Ginger Pork Tostadas with Pineapple Slaw


Pulled Pork Sliders


Three Bean Beer Chili with Ground Turkey


Coffee Stout and Sriracha Roast Beef



Margarita Cake with Lime Beer


Chocolate Stout And Peanut Butter Popcorn


Vanilla Porter Chocolate Chip Cookie Cupcakes


I know for sure I’m making the Buffalo Chicken Dip tomorrow. I have a craving for some Chili Dogs, too! College Game Day= Pig Out Day! Go Dawgs!

Beer and Food Social Winner

Congratulations to Kathryn for winning the Craft Beer Prize Pack. You’re gift is on the way!


Beer and Food Social… The End

I meant to finish this post yesterday, but the day got away from me.

After a full week of amazing recipes and great bloggers, the Beer and Food Social has come to an end, and I’m really sad! Each day, I shared an amazing recipe from a blog I enjoy. I love cooking with beer and was inspired to start cooking more using my favorite ingredient. I actually started a list of recipes I’d like to try.

Here is a little recap of the recipes from the Beer and Food Social.

Crab Stuffed Mushrooms | Life Food and Beer

Stuffed Mushroom 5

Jon Boat Boiled Shrimp | Cooking With Intuition

W1288_CornerTaco_ICB Cooking with Intuition (6)

Prosciutto Flatbread With IPA-Caramelized Peaches | Cooking And Beer


Old Fashioned Glazed Doughnuts | Beer And Baking

Old Fashioned Glazed Doughnuts (6 of 12)

Apple Beer Cupcakes | Brown Sugar


Chocolate Caramel Porter Pops | Bites ‘N Brews

Chocolate Caramel Porter Pops (3)

Porter Onion Soup With Gruyere Crostini | Love Beer, Love Food

Porter Onion Soup with Gruyere Crostini (5)

I’d like to thank everyone that helped out last week. We had such a great mix of recipes and beers. Maybe we can make this a yearly tradition!

I would also like to thank BrewerShirts and Cooking with Intuition for sponsoring the Beer and Food Social.

There is still time to enter for a chance to win the Beer Lovers’ Prize Pack! Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

a Rafflecopter giveaway

I will be back Friday with the winner of the prize pack and a delicious Crab Cake recipe.


Porter Onion Soup with Gruyere Crostini | Love Beer, Love Food

Porter Onion Soup with Gruyere Crostini (5)

Like summer, the Beer and Food Social is coming to an end.  What better way to celebrate, than with a big bowl of warm soup?

Today’s recipe is from Lindsay at Love Beer, Love Food. Her site is full of recipes, beer education, pairings, and information about homebrewing.

So, join me as we get to know more about Lindsay and this delicious looking soup!


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

a Rafflecopter giveaway

Porter Onion Soup with Gruyere Crostini

Hey there! I’m Lindsay, writer and creator of Love Beer, Love Food and I’m thrilled to be joining the #beersocial fun with Sloane here at Life Food and Beer.

As my blog name implies, I am a serious beer and food lover, like, nerd-tastic. Therefore, I obviously believe that beer and food are great when consumed together. However, when you can take a step further, and incorporate beer into a dish? It adds a whole different flavor dimension. Enter Porter Onion Soup.

Porter Onion Soup with Gruyere Crostini (2)

A couple weeks back I began to have an inexplicable craving for French onion soup. I’m more of a salty tooth girl, so all that delicious broth, onions, and melty cheese has been calling my name. It wasn’t until the slow creep of colder nights in the past week or so that I decided I just HAD to give in to my craving.

I changed up the traditional onion soup recipe by adding an entire bottle of beer, in this case Revolution’s Eugene Porter. That bit of malt sweetness and roastiness in the beer really rounds out the savory onions and salty broth.

Two things are critical with this recipe.

Porter Onion Soup with Gruyere Crostini (4)

First, if you can, use home made stock for the soup. I try and always have some on hand in my freezer for these crazy non-seasonal soup cravings that pop up. When possible, I’ll purchase whole chickens when I need breasts or some other cut of chicken because it’s cheaper than buying it pre-butchered. I store the bones in the freezer and make simple stocks when I’ve stored up a big ol’ bag’s worth. Usually I’ll simply simmer the bones in water, uncovered, for about 3-4 hours. You can add carrots, celery, and other aromatics if you want, but I stick to simple. Once the stock tastes full flavored, I let cool slightly and pour into containers to chill over night. I then scrape off the fat on the top the next day and use right away or freeze.

Porter Onion Soup with Gruyere Crostini (6)

Second, take your time caramelizing the onions. It will seriously take up to 45 minutes to get that rich, sweet, dark and sultry caramelized oniony goodness. Slicing the onions as thinly as possible will help speed things up a bit.

It’s a bit of a labor of love, but I know you’ll enjoy this delicious, beerrific soup.

Porter Onion Soup with Gruyere Crostini

By Lindsay from Love Beer, Love Food
Serves 4
  • 1.5 quarts homemade chicken stock
  • 5 medium-large sized yellow onions, sliced as thin as possible
  • 2 tbsp butter
  • 5 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 bottle porter, such as Revolution’s Eugene Porter
  • Salt/Pepper to taste
  • 1 crusty baguette
  • 1 wedge gruyere cheese

Using a large Dutch oven or soup pot, begin to caramelize your onions by adding butter, onions, and a bit of salt to your pot on medium-low/low heat. Stir every few minutes, until the onions start to brown and stick to the bottom of the pan. When this happens, it’s time to start adding some beer. Add enough to de-glaze the onions – stirring and scraping the bottom of the pan. Add your thyme and bay leaf. When the onions start to stick again, add more beer and repeat until all the beer is gone. The onions should be dark, rick and caramelized throughout by the end. Add your stock and season to taste. Simmer for 20 minutes to bring all the flavors together. You may want to add some water if the stock is very rich. Cut half inch thick pieces of baguette and toast with slices of cheese on top. Add the cheesy crostini atop your bowl of soup and voila!


Chocolate Caramel Porter Pops | Bites ‘N Brews

Happy Saturday everyone! Are you enjoying all these amazing recipes as much as I am??

Chocolate Caramel Porter Pops (4)

Today’s recipe comes from Becki at Bites ‘n Brews, another Colorado beer blogger. Yesterday was a VERY exciting day for Becki! It was the grand opening of her new brewery Snowbank Brewery in Fort Collins. How exciting!?! You can read about the opening here.

Congratulations Becki! And thank you for sharing one of your recipes.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

a Rafflecopter giveaway

Chocolate Caramel Porter Pops

Summer calls for…

Popsicles!!! Not just any popsicles though. Popsicles with BEER in them!

I teamed up with fairlife to bring some boozy recipes to the table. Some of them definitely haven’t worked out.

Chocolate Caramel Porter Pops (5)

Beer + dairy = curdled sadness. But these beersicles are a winner!

The rich creaminess of the fairlife 2% chocolate milk makes the texture of these like fudgsicles, not the bland, crystallized, icy frozen milk you might expect. You’ll notice that I instructed to put the beer in the base of these popsicles whereas the pictures are reversed. After a horrible disaster that ended with me hand mopping my entire kitchen floor, I determined that the softer consistency of the frozen beer part would better be placed on the top of the popsicle so you don’t get stuck with puddles of sweet beer and chocolate milk on your floor. You’re welcome.

I used one of my favorite porters around – Killer Boots caramel porter by Verboten Brewing. First, make a simple syrup and let cool completely. I chilled mine in the fridge for a good hour.

Chocolate Caramel Porter Pops (1)

Slowly mix together the beer and simple syrup, tasting as you go. These beersicles end up pretty sweet, so you may want to use less than I did.

Fill the bases of the popsicle with the beer mixture and let them freeze for 2-4 hours, or until slightly solidified.

Fill them the rest of the way with fairlife 2% chocolate milk, until 1/4 inch to the top.

Chocolate Caramel Porter Pops (6)

The genius that I am, I forgot science and the fact that liquids expand as they freeze, so after filling the molds up all the way I ended up cleaning out my freezer and rinsing off the overflow. Don’t do that.

When completely frozen, place the molds in a cup of hot water for about two minutes until the popsicles slide right out and enjoy!

Chocolate Caramel Porter Pops

By Becki from Bites ‘n Brews
Makes 6 Servings | Prep Time: 20 Minutes


  • 12oz stout or rich porter (I used Verboten Brewing Killer Boots caramel porter)
  • 2oz simple syrup
  • 6oz fairlife 2% chocolate milk


To make the simple syrup:

  • In a small pot, combine 1/2 cup of water with 1/4 cup of sugar, bring to a boil and let cool completely.

For the popsicles:

  • In a bowl, mix together the 12oz of stout or porter with 1-2oz of simple syrup (using more or less to taste).
  • Pour the beer mixture evenly into the bottom halves of 6 popsicle molds and freeze for 4 hours.
  • Once the beer mixture has hardened, pour fairlife 2% chocolate milk into the molds until a quarter inch from the top, insert the sticks and freeze overnight.

Apple Beer Cupcakes | Brown Sugar


I stumbled across Nicole’s recipe for Apple Beer Cupcakes on Pinterest a few weeks ago. Like all the other blogs I’ve featured this week, I was lost looking at the delicious recipes featured on her site. Recipes like Chocolate Cream Pie and Taco Dip,had me drooling all over my keyboard. The Taco Dip would be perfect for football season!

Thank you, Nicole, for being apart of the Beer and Food Social.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

a Rafflecopter giveaway

Apple Beer Cupcakes

I am more of a cocktail person than a wine or beer gal. But, I do enjoy all three libations. Like most women, I like just about any cocktail or alcoholic beverage that is sweet. I strongly detest red wine (I’m trying to find some appreciation for it); I don’t like my liquor straight (burns a hole in my heart); and I can’t stand dry wine ( I honestly don’t know why people will drink something that will make them thirsty). My favorite cocktails are Grey Goose and Cranberry and Amaretto Sours; my favorite wines are Chateau St. Michelle Riesling and just about any types of Moscato; and my favorite beers are Strongbow and ANGRY APPLE ORCHARD (which is technically cider but with alcohol. I just like calling it beer)!!! OM freaking G is this stuff good. I had it for the first time a few weeks back when my friend was having a get together at a sports bar and she was drinking a glass. She knew that I would love it and I would not disagree with her after I tasted it. So, I ordered a tall glass of this incredible orchard goodness and a big plate of nachos ( I told you I like man food). It was fantastic! It doesn’t even taste like beer. It tastes like apple cider but with fizz. Me love it long time! I thought how it would taste if I were to add it to something that was already sweet and “applely” that is when these Apple Beer Cupcakes were born.


At first I was going to make an apple float, sort of like a root beer float but with chunks of apple (I still might do that) and see how it were to come out. I decided on cupcakes instead. I don’t know why, how, or where this idea came from but I’m glad it did. I took a basic cupcake recipe and added some shredded Golden Delicious apples and added some of this delicious beer and made an easy cream cheese frosting and they came out beautifully. The cupcakes don’t taste, AT ALL, like they have beer in them. In fact, I was wondering why add the beer at all. But the beer does deepen the apple flavor of the cupcakes and adds a but more moisture, I think.

If you decided to try this with any other apple flavored beer, I am not sure if you would get the same result. I’m sure that it will be fine, but I can’t say that with absolute certainty. I think you should try Angry Apple Orchard anyway! It is a perfect beer for the fall and it is a perfect beer to make these cupcakes with. Until the next crazy cupcake invention….PEACE OUT!

Apple Beer Cupcakes

Recipe by Nicole at Brown Sugar
Prep Time: 30 min | Cook Time: 15 min | Total Time: 45 min           
Makes 24 Cupcakes

Adding Angry Orchard Apple Beer to your cupcakes enhances the flavor of these moist and delicious cupcakes. Topped off with a creamy cream cheese frosting, drizzled in maple syrup, and topped off with pecan pieces makes these cupcakes great for the fall.

  • 2 sticks unsalted butter, softened
  • 1 3/4 c. sugar
  • 2 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, room temperature
  • 2 c. shredded apples (2 Golden Delicious Apples, preferably)
  • 1 c. Angry Orchard Beer, Apple Crisp
  • 1/4 c. milk
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 tsp. vanilla extract
  • maple syrup and pecan pieces for garnish
  • 4 oz. cream cheese, softened
  • 1 stick unsalted butter
  • 4 c. powdered sugar
  • 1 tbsp. heavy cream or milk
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • pinch of salt
  1. Preheat oven to 350 Degrees
  2. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time to make sure that they are well incorporated.
  3. Add the flour, baking powder, salt, cinnamon, and nutmeg. Now add the vanilla extract milk, and very slowly, pour in the beer while the mixer is still blending.
  4. Once you shred the apples, place the apple shreds inside a clean kitchen towel and ring the juice into a cup for you to drink later (smiles). Fold the shredded apples into the cupcake batter.
  5. Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop some of the batter in each cupcake paper. Bake for 15 to 18 minutes. Allow to cool before icing.
  6. For the icing: Beat together the cream cheese and butter until well mixed. Slowly add the powdered sugar a cup at a time making sure that each cup gets well mixed making a thick and smooth frosting. Add the cinnamon, vanilla, and salt and mix once more and spread or pipe onto your cupcakes. Drizzle with maple syrup and top off with pecan pieces if you would like.
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