— by Margo Sugarman
When I first visited Israel as a child, one of the new tastes that I have experienced and loved was the iconic Nesher malt beer. As a child, the concept of drinking beer, even though it was alcohol free, was very exciting. The taste of this local malt brew was wonderfully caramelly and rich, and to this day, I love the taste, which brings me back to my first visit to Israel.
While cupcakes are definitely not an Israeli confectionery, one way of bringing a little Israel-ism into these small cakes is by baking them with malt beer. When I came across a parve cupcake recipe, that used stout beer, on Chef Chloe’s vegan cooking website, I knew I had to make a few adaptations to make it more Israeli by using malt beer instead. Malt beer is said to also have additional health benefits (although I am not sure whether they survive baking at 350 degrees). The result is a very moist chocolate cupcake, that’s parve, and uses no eggs either.
Full recipe after the jump.
You can frost these cupcakes with any frosting you wish. I use a Tofutti-based cream cheese frosting for parve. Otherwise, any butter or cream cheese frosting will work well.
Malt Beer Cupcakes
- 1 1/2 cups flour
- 2/3 cups brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 12/ teaspoon salt
- 1 cup malt beer
- 1/2 cup oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla
How to do it
- Preheat the oven to 350°F (180°C)
- In a large bowl, mix the flour, brown sugar, cocoa, baking soda, and salt. Add the wet ingredients to the dry ingredients, and mix until the mixture is homogenous.
- Line a muffin tin with #5 cupcake liners, and fill each to about two-thirds full with batter.
- Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes completely before frosting.
Makes 14-16 cupcakes
- In a medium bowl, mix 90g (3 oz) Tofutti cream cheese and a few drops of vanilla extract until combined.
- Add powdered sugar one cup at a time, and mix until combined. Continue adding the powdered sugar until you get a good spreading consistency — about 300g (10 oz) powdered sugar (3 cups). (Note: When you use the Tofutti cream cheese to make frosting, you won’t reach a stiff spreading consistency as you do when using butter or cream cheese. This frosting will always be glossy and soft.)
Cream Cheese Frosting
- In a medium bowl, mix together 2 tablespoons of soft butter, 100 grams of 25% fat cream cheese, and a few drops of vanilla.
- When it is smooth, gradually start adding powdered sugar (about 300 grams of powdered sugar in total), and mix until you get a good spreading consistency (the mixture should not fall off the spoon or should not run off the beaters).
Vanilla Butter Frosting
- In an electric mixer, beat 110g (4 oz) unsalted butter, 60 ml milk, 1 teaspoon vanilla extract and 250 g (10 oz) powdered sugar, until completely smooth.
- Gradually add up to another 250g (10 oz) powdered sugar, and beat until the frosting has a smooth spreading consistency.
Margo Sugarman is the creator of The Kosher Blogger, a website of keeping kosher and loving good food.