I’m kicking myself right now. In my busy-ness and excitement of all of the happenings around here, I accidentally wrote my latest post over this one, rather than making a new one. Ah, my computer ineptitude.
Thankfully, I have the recipe recorded on paper, but my blissfully witty commentary is gone, never to return. I don’t even remember what I wrote. It was something about some cupcakes, some saison (ummm…delicious!), a Saurus enjoying said cupcakes (but not the saison), my co-workers’ print-friendly versions reviews, and something about a new idea for a cupcake tasting. That’s all I got. Luckily I saved the pictures. And by way of an update, I’ve been thrilled with the reception these cupcakes got from the local community – perhaps there are more of them in chuck&welly’s future! Many, many thanks to the guys at Southern Pines Brewing Company for the fantastically delicious beer and recipe idea!
saison carrot cake cupcakes
2017-04-12 20:07:02
Yields 34
Saison Carrot Cake
- 4 eggs
- 1/2 C oil
- 1 C pure cane white sugar
- 1 C pure cane brown sugar
- 1/2 C buttermilk
- 8oz (one small can) crushed pineapple, drained
- 2 tsp vanilla
- 2 1/2 C flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 1/2 C shredded carrots
- 1/3 C sweetened coconut flakes
- zest of one orange
- 1/2 C saison
Saison Simple Syrup
- 1 C saison
- 1/3 C pure cane sugar
- Fluffy Cream Cheese Frosting
- 16 oz (2 pkgs) cream cheese, room temperature
- 1 C butter, room temperature
- 2 tsp vanilla
- 1 tsp almond extract
- 4 1/2 C powdered sugar
Saison Carrot Cake
- Preheat oven to 350F
- Beat the eggs until frothy. Add sugars, oil, buttermilk, vanilla, and pineapple. Stir until fully combined.
- Gradually sift in dry ingredients: flour, baking powder, cinnamon, baking soda, salt, ginger. and nutmeg. Mix until completely incorporated.
- Stir in carrots, coconut, and orange zest then gradually stir in beer. Batter will be thin.
- Pour into prepared cupcake tin. I use about 1/4 C of batter for each cupcake.
- Bake at 350F for approx 20 minutes or until toothpick inserted in the middle comes out clean.
- Move to wire rack to cool.
Saison Simple Syrup
- Whisk together saison and sugar in small saucepan over medium heat.
- Stirring frequently, allow to simmer until mixture is reduced by about half.
- Remove from heat and allow to cool to room temperature then drizzle over cupcakes.
Fluffy Cream Cheese Frosting
- Whip cream cheese and butter until thoroughly combined and a little fluffy.
- Add in vanilla and almond extract and beat well.
- Gradually add powdered sugar and beat on high until frosting is light and fluffy.
- Pipe onto cooled cupcakes over the syrup.
Notes
- I used Plowman's Folly from Southern Pines Brewing Company but since that's not available everywhere, use a good saison that's distributed in your area.
chuck&welly https://chuckandwelly.com/
Leave a Reply