Instead of keeping up with the housework or anything visibly productive, the Saurus and I built a blanket fort and played hide and go seek:
Me, to Saurus: I’m going to lay in the fort here and count to 15 while you hide.
Me, to myself: ha! sucker! I’m totally going to take a 15 second nap.
Saurus: TWO!!!!!!!! (which sounds more like tee-ew)
Me: Saurus, I’m proud that you know what comes after one but that’s not how you play this game. You hide and I’ll do the counting. You count next time.
Saurus: THREE!!!!!!!!! (fweee!)
Me: whatever. four……
Me: Not sure you’re getting this.
*Saurus climbs on to the chair that was a side of our fort…*
And just like that, Saurus pancaked me. One minute I was on ten and the next I had a Saurus spread-eagle on my stomach, which effectively knocked the wind out of me. He was going to hide on top of the fort but, being constructed only of chairs and a blanket, it didn’t hold up.
Me, wheezing: Oh my gosh!
Saurus: Wooooowwwww!!!!! YAYYYYYYY!!!!!!!!!
Me: I think I need a cupcake.
So…..I meant to make these cupcakes for adults at the Saurus’ birthday (since the kids had cookies and milk, I figured the adults could have cookies and milk stout……get it?!)
But then I never got around to it.
And then we drank the milk stout.
And then I bought some more.
And then the same darn thing happenend again.
Finally, I have gotten around to baking these and (even later am getting around to sharing).
Using a wonderful milk stout from Duck Rabbit, these cupcakes have just enough punch to be interesting but are still subtile enough to be loved by all.
malted milk stout cupcakes
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- 1 C butter, room temperature
- 2 C pure cane white sugar
- 2 eggs, room temperature, separated
- 2 tsp vanilla
- 1/2 C milk stout (I recommend Duck-Rabbit's milk stout)
- 2 1/4 C flour, sifted
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1/2 C whole milk
- Preheat oven to 325.
- Cream together butter and sugar until fluffy.
- Add in egg yolks, vanilla, and milk stout, mixing until fully combined
- Sift in flour, baking powder, baking soda, and salt, alternating with the sour milk. Mix just until combined.
- In a separate bowl, beat egg whites until soft peaks (foamy)
- Fold egg whites into batter until barely incorporated.
- Pour into prepared cupcake pan
- Bake at 325 for 15-17 minutes or until toothpick inserted into the center comes out clean.
- Allow to cool on a wire rack.
- to make sour milk, whisk 2 tsp white vinegar into 1/2C whole milk and set aside for about 5 minutes or until it looks absolutely disgusting
milk [stout] chocolate frosting
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- 1 bag (12 oz) milk chocolate chips
- 1 C malted milk powder
- 1/2 C heavy cream
- 1/2 C milk stout
- 1/2 C butter, room temp, and cut into bits.
- whole milk, as needed
- Place chocolate in a heat-proof bowl (preferrably the one to your stand mixer) and set aside.
- In a medium saucepan, heat beer and cream until just before boiling, stirring constantly.
- Pour hot cream/beer over chocolate and whisk until smooth.
- Refrigerate mixture for approx 2 hours, stirring occasionally. You're going for the consistency of thick frosting. If you don't have time to do the fridge thing (I think it's easier so I can work on other things while it cools), you can put the bowl down in a larger bowl of ice and whisk away until you get the consistency you want.
- Beat the ganache until fluffy and smooth, adding the butter once piece at a time.
- Frost those cupcakes!
- Devour those cupcakes!