In the last installment of our “Beer Cupcake” series I wanted to incorporate my all-time favorite beer, Innis and Gunn. It’s a Scottish beer and their flagship flavor is beer that has been aged in old bourbon barrels – do I REALLY need to say anything more? If that doesn’t make you want to go out and try it—it has a golden honey color, soothing oak flavor with hints of vanilla and toffee—a perfect candidate for a vanilla based cupcake. They also have a flavor that has been aged in old rum barrels–this is seriously an addicting beer.
I paired this with a basic buttercream flavored with bourbon but a caramel frosting would also be perfect with this cake!
- 2 3/4 cups Flour
- 1 2/3 cups sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 4 large eggs whites plus 1 whole large egg
- 1 cup Innis and Gunn beer
- 2 teaspoons vanilla extract
- 2 sticks of butter, room temperature
- 3-4 cups of confectioners’ sugar
- 1-2 tablespoons bourbon
- Preheat the oven to 350°F
- Line 2 standard cupcake pans
- In a mixer with a paddle attachment combine all of the dry ingredients and mix until blended.
- Add the butter and continue mixing until crumbly
- Add the egg whites one tablespoon at a time, then the whole egg, beating well after each addition.
- In a bowl or measuring cup combine the Innis and Gunn beer with the vanilla.
- Add the beer mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy.
- Fill the cups about 3/4ths full and bake for 25 to 35 minutes or until a toothpick/cake test comes out clean.
- In a mixer with a paddle attachment cream butter.
- Add confectioners’ sugar ½ cup at a time until you reach desired consistency. Mix in bourbon in to taste.
- Additionally you can drizzle with some caramel on top of the frosted cupcakes.