Baking with Cervesa Negra: Chocolate Cupcake recipe
MANILA, Philippines — Cervesa Negra is a full-bodied dark lager made with premium roasted malt.
Its taste is a good balance between a light degree of bitterness and sweetness, which comes with a touch of caramel and is topped with a creamy frothy foam. It has what beer lovers would say excellent mouthfeel and a distinctive sweet aroma of black malt.
But can you cook with Cervesa Negra? Apparently, you can, and with good results to boot.
The San Miguel Pure Foods Culinary Center has come up with these lovely Cervesa Negra Chocolate Cup Cakes, which you might want to try baking at home and enjoying with the family.
Cervesa Negra Chocolate Cup Cakes
Ingredients:
For the chocolate frosting:
2 cups All-purpose or heavy cream
1/4 cup Magnolia Gold Butter
1 cup bittersweet chocolate, chopped
1 cup dark sweet chocolate, chopped
For the Chocolate Cupcakes:
1 cup San Miguel Beer Cervesa Negra
1 cup Magnolia Gold Butter
3/4 cup cocoa powder
2 cups sugar
1/2 cup sour cream
2 eggs
2 1/2 cups Purefoods Baron All Purpose Flour
2 1/2 tsps. baking soda
For the garnish:
Extra cocoa powder for dusting
Crispy candied pili nuts for garnish
Procedure:
1. To make the chocolate frosting, heat cream in a saucepan over medium heat. Add butter and continue cooking until melted. Place chopped chocolates in a bowl. Pour in the cream butter mixture. Let stand for 2 minutes, then stir until well combined. Chill overnight.
2. Preheat oven to 350°F. Line muffin pans/mold with muffin paper. Set aside.
3. Pour the beer into a large saucepan. Add the butter and heat until melted. Add in the cocoa and sugar. Mix everything until smooth.
4. In a large clean bowl, beat sour cream and eggs.
5. Alternately pour in the choco-beer mixture and the flour mixed with baking soda into the cream mixture. Mix until well combined.
6. Divide batter and pour into prepared muffin pans/mold. Bake for 30 minutes or until toothpick inserted in the middle comes out clean. Leave to cool completely on a cooling rack.
7. Frost top of the cup cakes with the prepared chocolate frosting.
8. Dust the cake with cocoa powder and garnish with pili nuts, if desired.
9. Chill before serving.
*Serves 12.
