Jamming and canning wild combinations of fruits, veggies and even craft brews to build the newest spreadable craze continues to develop itself into fuller expressions with each passing season at Potlicker Kitchen. Grab your favorite flavor here at Vermont’s Own! These jams and jellies have received national awards and international attention. He are honored to have them on our shelves.
Recipe courtesy of Potlicker Kitchen: Beer Cupcakes with Beer Jelly Filling
½ cup buttermilk
¾ cup beer
2 teaspoons honey
2 cups flour
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup sugar
5 tablespoons butter, melted
Whisk the flour, baking soda, baking powder, and sugar in a small bowl. Set aside.
Whisk the eggs in a large bowl. Add the buttermilk, beer, vanilla & honey and thoroughly combine. Fold in the flour in 2 parts, then add the melted butter and mix until just combined. Do not over mix.
Fill cupcake liners or greased tins 2/3 full. Bake for 20 minutes at 350 degrees. Cool cupcakes completely before filling and frosting.
Fill the cupcakes from the top with about 1 teaspoon of beer jelly, using a piping bag and a sharp tip. You can also cut a hole for the filling with a sharp paring knife, removing an upside-down cone shaped-piece of cupcake from the top. Fill the resulting hole with jelly and replace the top cupcake piece before frosting.
Add more beer flavor by adding 2 oz. of beer jelly to your favorite buttercream frosting. Yield: One dozen.
Note: add complementary flavorings to highlight your beer. Lighter, fruity beers like Apricot Ale or Hefeweizen pair with the zest of half an orange. With pumpkin ale, try adding ½ teaspoon of cinnamon to your dry ingredients. With porter or stout, add 1 teaspoon of vanilla to your wet ingredients.