- Beer Style: Tripel
- Brewery: The Lost Abbey
Fire from San Marcos
It has been a while since I have released a recipe. This is due in part to a great new diet I went on known as the flu. It does wonders to your BMI. Now that my health has recovered, it’s time to start baking again.
San Marcos is home to one of my favorite tap rooms The Lost Abbey and, although they never have it on tap, I am a huge fan of their Inferno ale. This beer was forged in the fiery infernos of hell (according to the label on the bottle) so for a beer that spices things up, we need some spicy flavors to go along with it.
This cupcake sneaks up on you. You initially taste the chocolate and cinnamon flavors, but right as you are ready gulp down your bite, the spicy flavors kick in.
I originally wanted to create a similar flavor as your would taste when eating Hot Tamale candies and although not as bold in flavor, I think I have accomplished this. So if you are into cinnamon spice candies or gum, you will certainly enjoy this cupcake.
Inferno Cinnamon Spice Cupcakes details
Inferno Cinnamon Spice Cupcakes ingredients
- 2 cups of All Purpose Flour
- 2 cups of Sugar
- ¾ cup of Cocoa Powder
- 2 teaspoons of Baking Powder
- 1 ½ teaspoons of Baking Soda
- 1 teaspoons of salt
- ½ cup of The Lost Abbey Inferno Ale
- 1 cup of Whole Milk
- ½ cup of Grape Seed Oil
- 2 eggs
- 2 teaspoons of Vanilla Extract
White Mountain Frosting ingredients
- 2 tablespoons of ground cinnamon
- 2 tablespoons of ground cayenne pepper
- 2 cups of powdered sugar
- 2 tablespoons of Butter (Soft)
- 2 tablespoons of whipping cream
- 1 tablespoon of cinnamon
- 1 tablespoon of cayenne pepper
- 1/2 tsp of Vanilla Extract
- Food Coloring (Optional)
Inferno Cinnamon Spice Cupcakes directions
- Preheat oven to 350° Fahrenheit. Add cupcake liners to a cupcake pan and set aside.
- Sift dry ingredients together into a medium bowl and set aside. In another bowl, add eggs and sugar and cream together in a standing mixer for about 1 minute. Pour in milk, Inferno ale, oil, and vanilla extract. Continue mixing for another minute. Slowly pour in half of the dry ingredients until well mixed. Add the remaining dry ingredients and continue mixing.
- Pour batter into the cupcake pan, filling each liner about ¾ full. Place in oven for 12 minutes and let sit for a few more minutes.
- Frosting time! Add powdered sugar into a medium bowl along with butter, cinnamon, and cayenne pepper. Mix in a standing mixer on medium speed. Slowly pour in cream. Continue mixing until you reach a creamy and smooth consistency. Add food coloring is desired.
- Frost cupcakes.