Sunday, June 7, 2015

Sweet and Salty - Mint Stout Cupcakes

Do you like the combination of sweet and salty?   The addition of a little salt to a sweet dessert creates the perfect combination of flavors.  Tim got me this dessert and baking salts sampler for my birthday this year.

My favorite cupcake at the local cupcake bakery is a Sweet and Salty.  Having also read recently about using a stout beer in cupcakes, I decided to add a mint stout to a devils food cake mix.  The combination was delicious, adding just a hint of mint to the dark chocolate cake.  After topping with a basic chocolate buttercream frosting, I sprinkled the top with the espresso salt.  The addition of just a little salt, tempers the sweetness of the frosting.

I sent these to work with Tim and was quick to remind him to tell his coworker the "dusting" on the top was salt.






Mint Stout Cupcakes 

1 box devils food cake mix
1 1/4 cups Mint Stout Beer
1/3 cup vegetable oil
3 eggs
Finishing Salt - I used Espresso Salt

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
  • 2 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely. 
  • Frost with your favorite chocolate frosting. 
  • Garnish with sea salt, if desired.

3 comments:

  1. What a fun gift, all of the salt flavors sound good:@)

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  2. I've made 'Irish Car Bomb' cupcakes that have stout in them and they were delicious. I do love sweet and salty together. Great idea to add the finishing salt!

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  3. These cupcakes sound amazing! I am always craving sweet and salty treats (which is why Nutella and peanut butter sandwiches are a regular midnight snack for me..)

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