- Beer Style: Cream Ale
- Brewery: Mother Earth
A Time for a Change
Lately, the bread recipes I have been making, although delicious, are starting to become boring and dull. Add flour, sugar, and beer and bake for an hour wasn’t all that exciting. I felt like I have been doing the same thing over and over again. So I thought I would switch things up a little bit and take a new approach. If I want this baking experiment to continue, I need to start making cakes. What better beer to do this with than Mother Earth Cali Creamin’.
Love Your Mother
If you haven’t been to Mother Earth, I highly recommend you put down whatever beverage you have in your hand, and seek out Cali Creamin’. I first heard about this beer while at the San Diego International Beer Festival. “You have to try the Cali Creamin'” I would hear people mutter. However, after making my way toward the Mother Earth booth, I was disappointed that it was all gone.
My interest was piqued. I had to get this cream ale and try it for myself. Luckily, most Bevmos in the San Diego area will carry this Mother Earth staple. This ale tastes exactly like a cream soda. Very smooth and very creamy, this beer tastes like you are guzzling down a delicious sugary carbonated beverage. I thought to myself, this would make a good cupcake.
This is a game changer. Just like unlocking part of a map in a video game and experiencing a whole new world, I too have unlocked my baking potential and have opened up a door with new baking possibilities.
I should point out that this was my second batch of Cali Creamin’ cupcakes. The first batch, although containing the same ingredients, didn’t have enough of a binding agent to keep the cupcakes together. My first attempt resulted in a dry and flaky pastry that reminded me of corn bread.
Now I am not a fan of white cakes all that much, but I must say this was very delicious. So much so that you can really taste the flavor of the cupcake even when smothered in frosting. That never happens!
cali creamin cupcakes details
cali creamin cupcakes ingredients
- 2 Cups of All Purpose Flour (Or Self Rising Flour)
- 1 1/4 tsp of Baking Powder (Omit if using Self Rising Flour)
- Pinch of salt (Omit if using Self Rising Flour
- 1 Stick of Unsalted Butter (Soft)
- 1/2 Cup of Mother Earth Cali Creamin’
- 1 Cup of Sugar
- 2 Large Eggs (Room Temperature)
- 2/3 Cup of Whole Milk
- 2 tsp of Vanilla Extract
- 2 Tablespoons of Butter (Soft)
- 2 Cups of Powdered Sugar
- 2 Tablespoons of Milk
- 1/2 tsp of Vanilla Extract
cali creamin cupcakes directions
- Preheat the oven to 350 degrees fahrenheit. Line cupcake pan with 12 paper liners
- Whisk flour, baking powder, and salt in a bowl.
- Use a mixer to whisk the butter and sugar together until lightly fluffy, for about 3 minutes.
- Beat eggs, vanilla extract, and Mother Earth Cali Creamin’ into a bowl. Mix into butter/ sugar mixture and continue beating the ingredients together. Reduce mixer speed.
- Beat half of the flour and milk into the bowl. Continue beating until all ingredients of mixed together. Then add the remaining flour and continue mixing until you reach a slightly lumpy consistency.
- Pour the mix into the cupcake pan, filling the cups three-quarters full. Bake for 16-20 minutes, or until you can poke the center of a cupcake with a toothpick and it comes out clean.
- Let cool for 5 minutes, remove from pan and let cool some more.
- In a bowl, combine all ingredients together with a mixer on medium settings until smooth and fluffy.
- Frost Cupcakes