In preparing for World Food Championships 2015, we were told that the first “Structured Round” of competition would be cupcakes. I make cakes all the time, so cupcakes wouldn’t be a problem. However, at world championships, just any cupcake won’t do. No, that cupcake had to be amazing…the end all, be all of cupcakes…the most amazing, most creative cupcake I’d ever made.
After several trials and some pretty amazing cupcakes, I was still no closer to a cupcake decision for round one. Then, as all true inspiration happens, my husband and I were sitting outside sharing a bottle of great craft beer, and the idea of a beer infused cupcake popped in my head. I threw out the idea, my husband jumped on it, and the competition cupcake was born.
Once the cupcake idea was born, deciding whose beer to use. As huge fans of the Central Florida craft beer scene, the possibilities are endless. In the end, we decided to go with a brewery close to home and whose brews are some of our favorites…Coppertail Brewery in Tampa.
The recipe has several steps and stages, but the end result is more than worth it. The dark chocolate cupcake is infused with both coffee and porter, then, filled with dark sweet cherries cooked in Amaretto. The cupcakes are topped with a vanilla-almond buttercream and finally, topped with a syrup made from reducing the porter with sugar and more of the cherry puree. The end result is a decadent, complex cupcake with just the right amount of sweetness.
2 sticks butter-softened
2 c. granulated sugar
4 large eggs
1 pkt instant coffee
2 c. all purpose flour
¾ c. Special Dark Cocoa
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/8 c. Coppertail Brewing Night Swim Porter
In a large mixing bowl, cream butter, instant coffee, and sugar. Add eggs one at a time, beating well after each addition. In a large bowl, sift together dry ingredients. While mixing on low, add dry ingredients and porter alternately to butter mixture. Scrape down sides between additions. When all has been incorporated, turn mixer to med-high and beat for 2 minutes. Scoop batter into cupcake liners. Fill liners 2/3 full. Bake at 350 minutes for 15-25 minutes or until done—depending on cupcake size.
Amaretto Cherry Filling
3-12 oz. bag frozen dark sweet cherries
3 c. sugar
3/4 c. cornstarch
3/4 c. Amaretto
In a pot combine all ingredients. Cook over medium high heat until mixture boils, stirring constantly. Cook until thick. Remove from heat. Remove 24 cherries from mixture and allow to cool separately. Pour remaining filling into a food processor and pulse to rough chop the cherries. Pour filling into a bowl to chill. Spoon ¾ filling into a piping bag for filling cupcakes. Spoon remaining into blender or food processor and pulse to puree. Pour puree into a squeeze bottle.
1-12 oz bottle Coppertail Brewing Night Swim Porter
3 c. (24 oz.) granulated sugar
2 TBSP butter
In a large sauce pan, combine ingredients and bring to a boil. Stir/whisk continuously to prevent boiling over. Allow mixture to boil for 15 minutes to reduce. Remove syrup from heat, pour into a bowl to chill. When cool, pour into a squeeze bottle.
2 sticks butter-softened
2 c. shortening
1/2 tsp salt
1 tsp vanilla extract
1 tsp almond extract
4-6 TBSP milk
In a mixer, combine butter, shortening, salt, and extracts. Beat until smooth, scraping sides frequently. Add meringue powder and half of powder sugar. Mix on med-low until combined and smooth, scraping sides of bowl frequently. Add remaining powdered sugar and small amount of liquid. Mix until completely incorporated. Add liquid as needed. When everything has been incorporated, turn mixer to high and beat until light and fluffy. Spoon into a piping bag fitted with a large rosette tip for decorating.
To assemble cupcakes…
Core each cupcake and fill with cherry filling. Top with buttercream. Place one cherry on top. Drizzle with porter syrup and cherry puree.