Back to the Batter
It has been some time since flour has been involved in a recipe. I am a big fan of my pubcake recipe, though not too many feel the same. What is the difference between my pubcake recipe and cupcake recipes? I typically make Chiffon cupcakes which involve oil to create a light and moist texture. Fats from oils also are a key ingredient to making devil’s food cake. However, pubcakes uses butter as its main source of fat. This creates a dryer, crispier cupcake thought the flavor remains the same. Think of the texture of cornbread with the flavors of a cupcake.
Green Flash brewery is typically my last stop on my Miramar brew tour. One staple from the brewery is Le Freak, a Belgian IPA, or a mix of Belgian-style Trippel and American Imperial IPA. The sweet flavors contrasting with the bitter hops would make for a perfect pubcake. Throw in a little bit of strawberry and we got ourselves some delicious Le Freak strawberry pubcakes.
Although slightly messy, these pubcakes are delicious. Each pubcake contains about 1.5 teaspoons of jelly which doesn’t overwhelm your pallet or take away from the pubcake itself.
As always, if you decide to make this, tell me how it turns out!
- Preheat oven to 350° fahrenheit and line a cupcake pan with cupcake liners. Whisk flour, baking powder, and salt in a bowl and set aside. In a separate bowl, cream butter and sugar until light and fluffy. Beat eggs and mix together with vanilla and Le Freak. Add to the butter and continue mixing.
- Add half of flour and milk to butter and continue mixing. Once it thickens up, add the remaining flour to the mix. Continue mixing until light and creamy. Fill cupcake liners with the batter, filling about ¾ of the liner. Place in oven for 16-20 minutes or until you can poke with a toothpick and it comes out dry. Let cool completely.
- Use a cupcake core to remove the center of the pubcakes. I made my own strawberry jelly using this recipe that doesn't use pectin. Fill pubcakes with strawberry. I used a syringe, but a spoon or funnel works too. Take a piece of the cored cupcake and place it on top, closing and sealing the cupcake.
- Frosting time: clean off your standing mixer and add powdered sugar, butter, and vanilla into a bowl. Start mixing a slowly add the cream. If you add too much cream, simply add more powdered sugar until you get a thick consistency with strong peaks. If you live in humid climates, this will melt quick so place in the fridge for 30 minutes.
- Frost the cupcakes and place the entire thing in your mouth!