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If you’ve been following our Facebook Page, you might know that we’ve been asked by CTV Morning Live Saskatoon (a local news station in our city) to come on air to do a cooking segment. When Bob & I got the news we were pretty excited and started racking our brains for what we could make under their requested theme of “Grey Cup Party”. We knew we should stick to our classics with Bob covering the grilled cheese front and myself, tackling the cupcakes. But my brain had a bit of a “food block” – how can you make a cupcake appropriate for a football party?? Now here was my thought pattern: football…party…manly men yelling at a TV…beer….pretzels...okay, now let’s combine them into something sweet, salty and decadent: The Beer Buddy Cupcake – a beer infused chocolate cupcake topped with a Salted Caramel Buttercream and garnished with pretzels. Voila! Game day appropriate cupcakes! Now let’s get to the recipe…
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Beer Infused Chocolate Cupcakes
- 3 cups all purpose flour
- 3 cup plus 1/3 cup white sugar
- 1 cup plus 1/3 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup butter, melted and warm (not hot though! You don’t want to cook those eggs with the heat of the butter)
- 6 large eggs
- 5 teaspoons vanilla extract
- 1 1/2 cup dark beer (a stout or porter should work great), I used a local brewery – Paddock Wood and their London Porter that has a chocolate malt in the finish
Preheat your oven to 350°F. Start out by combining your sugar, butter, eggs and vanilla and mix until fluffy. Add your flour, cocoa powder, baking soda, salt. Add in a 1/4 cup of your beer and mix until combined. Scrap down the sides of your bowl and mix in the remainder of your beer.
Now scoop the batter into a cupcake lined tin and bake for 18-22 minutes until a tooth pick comes out clean. Now I didn’t want to use girly cupcake liners, so I actually cut little squares of parchment paper and set those over a muffin tin hole before pouring in the batter – basically making your own, more manly cupcake liners.
Let the cupcakes completely cool before icing. This recipe was adapted from this Bakers Royale
and should roughly make 36 cupcakes.
Salted Caramel Frosting
- 1/2 cup butter + 2 tablespoons butter
- 3/4 cup heavy cream
- 1/2 cup packed brown sugar
- For adding into the icing AFTER the caramel:
- 1/2 – 3/4 cup heavy cream
- 8-10 cups confectioners’ sugar
- 5 teaspoon vanilla
- 3 tbsp brown sugar
- 2-3 tsp sea salt
- 2 tsp butter flavoring
Grab a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Let the caramel COMPLETELY cool before adding into your mixing bowl. Once cool then stir in confectioner’s sugar, brown sugar, butter flavouring and heavy cream. The most important thing is to taste as you go. Too thick? Add more cream. To thin? Add more icing sugar. Add vanilla, salt and brown sugar as you see fit. Whip until you reach a good consistency and pipe onto cupcakes using a 1M or a large round Wilton icing tip. Top each cupcake with a few crumbles of pretzels and if you want to get extra fancy pants, top with a chocolate syrup or ganache.
Serve to your favourite group of men and watch them enjoy their new beer buddy cupcakes!
For all our Saskatoon followers, we hope you can tune into CTV Morning Live at 8:30am and watch Bob and I prepare these cupcakes, as well as Bob’s Loaded Nacho Grilled Cheese Sandwich on live TV! We will record and upload the segment for those who won’t be able to watch, so check back in with us!
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