Okay, so... we've been eating a lot of great food in the past month. Lots of cooking and trying new things and enjoying them all. Apparently I've been too busy eating it all to blog about it. <cringe> Oops. I've got some good stuff coming your way - no worries!
The Superbowl last weekend was great fun, and it's always a great excuse to whip up good party food. Our friends always throw a great party and this year was extra awesome because of the Seahawks (Go Hawks!) For their party I always bake a boozy cupcake. 2 years ago it was an Irish Car Bomb cupcake and last year it was a Hefeweizen cupcake. This year I gave a nod to the hipsters in Seattle with a vegan PBR Cupcake.
It was great! I must say, after 3 years of doing this sort of thing, beer is great in cupcakes. I don't like PBR generally, but it was very tasty in this application. It kept the cupcake very moist and had a delicate crumb. Also, I kept getting asked if there was banana in it (no), so apparently PBR has banana undertones? Who knew?
For the frosting I used my standby vegan vanilla frosting and it worked perfectly with it. And for the decoration, what else but blue and green sprinkles for the Seahawks?
Like the Hefeweizen cupcake, this one would also be great in the summer. So keep it in your back pocket for anytime you need a fun cupcake!
PBR Cupcakes (Vegan)
(from the Cupcake Project)
Makes 10 cupcakes
1 cup PBR (Pabst Blue Ribbon)
1 tsp apple cider vinegar
3/4 cup light brown sugar
1/3 cup canola oil
1 1/3 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
Preheat oven to 350 degrees. In a medium-sized bowl, whisk together PBR, apple cider vinegar, brown sugar, and canola oil until slightly frothy.
Mix in the dry ingredients until just combined. Line cupcake pan with liners, and fill about 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Remove from oven and let cool in pan for a few minutes. Remove cupcakes from pan to a cooling rack and let cool completely.
Fluffy Vanilla Frosting (Vegan)
(from Vegan Cupcakes Take Over the World)
One batch makes enough for ~ 2 dozen cupcakes
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (I used Earth Balance)
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 tsp vanilla extract
1/4 plain soy milk
shortening and margarine together until well combined and fluffy. Add
the sugar and beat for about 3 more minutes. Add the vanilla and soy
milk, beat for 5 to 7 minutes, or until fluffy. It seems like a long
time, but it really makes a difference. You'll see how fluffy it gets!
Pipe frosting onto cooled cupcakes and top with favorite sprinkles, if desired.