The Growing Project’s Cupcake Cook-Off at Odell Brewing Co.
Posted: November 12, 2014
On Nov. 4, Odell Brewing Co. hosted local non-profit The Growing Project for their first annual Cupcake Cook-Off fundraiser. Dozens of Fort Collins foodies gathered at the brewery to drink some beer, taste some (or 20+) cupcakes, and vote for their favorites. Categories included most unique vegetable-themed cupcake (winner: The Goodness Food Truck) and most creative (winner: The Fort Collins Brewery).
Odell Brewing Co. entered some cupcakes of their own, including a chocolate cupcake baked with brewers malt and a beet cupcake frosted with a Comes & Gose buttercream. Below, some of our favorite recipes from the evening, either paired or prepared with one of our brews.
Pumpkin & ginger beer cupcakes with maple frosting & candied pecans
By Tracy Marcello, Odell Brewing Co.
Makes 12 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée or fresh baking pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/2 cup Odell Brewing Co. Voltage Ginger Beer (or another ginger beer or pumpkin ale)
1. Preheat the oven to 350 degrees. Brush or spray the top of 12 muffin tins with vegetable oil and line them with 10 paper liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, vegetable oil, and beer. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the maple frosting and garnish with a candied pecan.
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
4 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
Freshly grated ginger, to taste
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup, ginger and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
Candied Pecan Ingredients
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 tablespoon water
1/4 teaspoon vanilla extract
1/2 pound pecan halves
Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.In a large bowl, whisk together the egg white, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. Top each cupcake with one pecan, or chop and sprinkle on each cupcake.
Pumpkin chai cupcakes with Quad-C frosting, paired with 90 Shilling
By Malini Bartels, FoCo Cafe
Adapted from comfortablydomestic.com
Makes 24 Cupcakes
2 1⁄2 C. all-purpose flour
3⁄4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
1 tsp. chai masala (black pepper, dry ginger, cassia, clove, nutmeg, cardamom, clove)
2/3 C. unsalted butter, melted
2 C. pumpkin puree (not pie filling)
2C. granulated sugar
1⁄2 C. milk
2 tsp. vanilla extract
1. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and all spice; set aside.
3. In a medium bowl, whisk together melted butter, pumpkin puree, sugar, milk, vanilla, and eggs until well blended.
4. Pour wet mixture into the dry mixture, folding with a rubber spatula to mix until just blended.
5. Fill prepared muffin cups 2/3 full with batter, being careful not to over fill or the cakes will run over while baking. A large, level kitchen scoop (3 Tbs. capacity) works well for filling the muffin cups.
6. Bake in the preheated oven for 17-19 minutes, or until muffins are just set, and a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool in their pans for about 4 minutes, before transferring them to a wire rack to cool completely.
8. Frost cooled cupcakes with The Only Frosting You’ll Ever Need, or your favorite vanilla Buttercream or creamed cheese frosting recipe. Store cupcakes in an airtight container on the counter for 1 day, or refrigerate for longer storage. Cupcakes are best when served at room temperature.
I call it “Quad-C” because it’s Cinnamon-Cardamom Cream Cheese Frosting!
1⁄2 C. (8 Tbs.) butter
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground cardamom
8 oz. cream cheese, at room temperature
3 1⁄2 C. powdered sugar (or more, depending on desired consistency)
1⁄2 tsp. vanilla extract
1. Cream together cream cheese and infused butter until fluffy.
2. Stir vanilla extract into the creamed mixture.
3. Sift or whisk powdered sugar to aerate.
4. Stir powdered sugar into cream cheese mixture, 1 cup at a time, until well blended.