IronCupcake_010: Sam Adams Beer Bread "Cupcakes" w/ Beer Cheese "Frosting"

Iron Cupcake:Earth_010
Theme: Savory
My entry: Sam Adams Beer Bread "Cupcakes" w/ Beer Cheese "Frosting"
Voting begins: Saturday, May 30 @ http://www.ironcupcakemilwaukee.com/ and will be open through Friday, June 5 at 12 noon Central.

I'll admit when I first saw that the IC:E theme for the month was "savory" I was dissapointed. I'm not really a cook. I can cook, but I don't enjoy it as much as I enjoy baking desserts and sweet things. So the thought of making salty food shaped like a cupcake seemed bleh to me. But then it came to me... something I've always wanted to make... actually TWO things I've always wanted to make... and they would be very easy to make into a cupcake shape... BEER BREAD AND BEER CHEESE! Yes! It's a match made in heaven. I made the beer bread "cupcakes" using a quickbread recipe. Then I googled the basics of beer cheese and came up with my own recipe for the "frosting." While most people prefered to just dip pretzels into the beer cheese, the overall consensus was that these savory cupcakes are awesome!

PS: Check out the product placement in EVERY photo! *Ahem* Sam Adams, I'm expecting a paycheck soon! You're welcome!

I used Summer Ale in both the "cupcakes" and the "frosting." It was perfect! Boozed up cupcakes ready to be baked!
Cooling and smelling like yeast bread!
Like my makeshift breadbasket? A pyrex bowl and a lint-free dish towel!
Yum!!

Beer Bread "Cupcakes" (adapted from Beer Bread I recipe @ allrecipes.com)
3 cups self-rising flour
3 tablespoons granulated sugar
1 12-ounce beer, bottled or canned

Preheat the oven to 350 degrees F, and spray a 12-cup muffin pan with nonstick spray.
In a large bowl, mix together flour and sugar. Add beer and stir with a wooden spoon until blended. Divide the batter evenly among the 12 muffin cups.
Bake for 13-15 minutes, or until tops are crunchy and a toothpick inserted in the center comes out clean. Remove "cupcakes" from pan. Serve warm or let them cool on a wire rack.

Beer Cheese "Frosting" (my own recipe)
1 8-ounce package cream cheese, softened
2 cups (8 ounces) sharp cheddar cheese, shredded
1 garlic clove, minced
Pinch of cracked black pepper
1/2 cup beer, at room temperature

Using a hand mixer, blend the cream cheese, cheddar cheese, garlic, and black pepper. Slowly add the beer. Mix on low speed to incorporate. Keep refrigerated until ready to serve.



Prizes provided by Etsy artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH
Something sweet and dangly from CHERRYCREEKCHARMS
Also, CAKESPY, who is now going to be doing a piece for our winner each month until further notice!
SWEET CUPPIN CAKES CUPCAKERY will be tossing in sweet surprise.
Corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
CUPCAKE COURIER
TASTE OF HOME books
UPWITHCUPCAKES.COM
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers