Ingredients

Innis and Gunn Beer Cakes
• 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
Bourbon Buttercream
• 2 sticks of butter, room temperature
• 3-4 cups of confectioners’ sugar
• 1-2 tablespoons bourbon

Instructions

1. Preheat the oven to 350°F
2. Line 2 standard cupcake pans
3. In a mixer with a paddle attachment combine all of the dry ingredients and mix until blended.
4. Add the butter and continue mixing until crumbly
5. Add the egg whites one tablespoon at a time, then the whole egg, beating well after each addition.
6. In a bowl or measuring cup combine the Innis and Gunn beer with the vanilla.
7. Add the beer mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy.
8. Fill the cups about 3/4ths full and bake for 25 to 35 minutes or until a toothpick/cake test comes out clean.
For Bourbon Buttercream frosting
9. In a mixer with a paddle attachment cream butter.
10. Add confectioners’ sugar ½ cup at a time until you reach desired consistency. Mix in bourbon in to taste.
11. Additionally you can drizzle with some caramel on top of the frosted cupcakes.