My friend Terri made this cupcake. This cupcake is made with beer, and let-me-tell-you-something, readers: it is delicious.
Boston Breweries’ Naked Mexican, their Corona-esque pale lager, is in both the sponge and white icing, and although it was just the result of a late night experiment in a kitchen with too much beer in it – as if that’s a real problem – it’s actually really good. It turns out that the ubiquitous pale lager lends itself surprisingly well to baking, but, oddly enough, it’s in the icing that the beer’s pronounced bready and yeasty notes shine though. Topped with lime zest, it’s a little summertime cake that cheered up a cold winter’s night.
P.S.: If you’ve been thinking of baking with beer, you should go right ahead! It’s great! Just a word of warning though: cupcakes made with beer tend to go stale and hard really quickly. (Unless they’re made with Guinness, which, for some reason, tends to stay moist and rich. Caveats galore!)