Beer cake recipe. Fragrant cupcakes - beer recipes. How to make a chocolate beer cake in a pressure cooker
Moderately moist, very chocolatey, with rich taste, easy to prepare. Such characteristics can be given to a beer cake, which I suggest baking in a pressure cooker or in a regular slow cooker.
For those who are confused by beer, I assure you that if this low-alcohol drink is felt, it is very faint. And the next day after cooking you won’t feel it at all. By the way, my family and I generally like this chocolate pie better on the second day. We believe that the taste of baked goods becomes even more expressive and richly chocolatey.
A family tea party with a chocolate cupcake baked in a slow cooker turns into a small celebration. And if there really is a reason for a celebration, then you can safely put this pie in the center of the tea table. Your family, friends and guests will definitely like it.
Regular powdered sugar is suitable for decorating the cupcake. For more special occasions - chocolate glaze. The most basic glaze is to boil down milk, butter, sugar and cocoa powder. It’s also easy to cover with glaze from a melted chocolate bar. A top made from melted melted water will look original. white chocolate. I have listed for you my options that I use most often. And, to be honest, I’m not very good with the decorations. It's easier to bake ten times than to decorate once. Perhaps you can come up with some interesting and original version decorating this delicious chocolate pie on beer, baked in a slow cooker.
Ingredients
- Wheat flour - 200 g
- Butter - 110 ml + a piece to grease the bowl
- Chicken eggs - 2 pcs.
- Beer (preferably dark) - 200 ml
- Sugar - 250 g
- Cocoa powder - 50 g
- Black chocolate - 50 g
- Baking powder - 1 tablespoon (or 1 teaspoon baking soda + ¼ teaspoon baking powder)
How to make a chocolate beer cake in a pressure cooker
1. Gather the ingredients. All of them should be at room temperature, so take out what is stored in the refrigerator in advance. Butter can be replaced with odorless vegetable oil (I usually use vegetable oil). Instead of a tablespoon of baking powder, some people add one teaspoon of soda and a quarter teaspoon of baking powder to the dough for this cake. Please note that cocoa powder must be sugar-free. Break the chocolate into small pieces. Or, alternatively, grate coarse grater. Wheat flour Before cooking, sift and mix with baking powder or baking soda + baking powder. I love making cakes with Pudov self-raising flour. It already contains baking powder and does not need to be added additionally. There is no need to sift self-rising pastry flour.
2. First, with a mixer, beat the eggs with softened (not melted!) butter or with vegetable oil (let me remind you, I cook with vegetable oil). 
3. Continuing mixing, add sugar, beer and cocoa powder. Be sure to sift the cocoa powder through a strainer, otherwise there may be “lumps.” 
4. Next, add flour and baking powder (or baking soda + baking powder) in parts. And at the very end, add chocolate and mix with a spatula so that chocolate chips evenly distributed in the dough. 
5. Coat the multi-bowl well with butter, then transfer the dough there. 
6. Plug in the multi-cooker pressure cooker, select the “Baking” program in the menu and 60 minutes. Bake until signal with lid closed. While the appliance is operating, it is important not to open the lid or look inside, otherwise the cake will “sink.” And after the program is completed, turn off the multicooker, lift the lid and let the cake cool a little in the bowl. 
7. Then, chocolate cake remove from the multi-pan using a steaming container. Leave the baked goods on the same steamer basket until they cool completely. Then transfer to a plate and decorate to your taste. 
8. Chocolate beer cake, baked in a pressure cooker, serve at the tea table. Enjoy your tea! 
There was a can of beer standing in the refrigerator, I decided to use it for baking, especially since I had a reason - there was nothing for tea! (this is like a tragedy for us!) I looked through my recipes, found beer cookies, but decided to transform the recipe a little and make cupcakes.
Any beer, I had light beer. Raisins and candied fruits can be replaced, for example, with dried apricots or prunes, and you can add nuts.
Soften the butter room temperature and beat with sugar.
With the mixer running, add the eggs and beat until smooth.
Now pour this into a cup with pre-measured flour and baking powder, mix with a fork. The result will be a dry, lumpy dough.
Measure out 300 ml of beer and pour it into the dough, beat everything with a mixer until a homogeneous, smooth mass. The dough turned out not thick, but not liquid either, something average.
Now add raisins and candied fruits to the dough, half a glass of each. Mix and distribute into molds; I have silicone ones of different sizes. You can simply put it in a springform pan - then the cake will turn out!
Place everything in the oven, 180 degrees, bake for approximately an hour, plus or minus 5 minutes.
Remove from the molds, transfer to a plate, and let cool slightly. Sprinkle the top with powdered sugar and vanilla.
And now you can drink tea.))) The cupcakes turned out delicious, fluffy, there are a lot of raisins in them (I love them!), not wet inside, and crumbly.
Of course, I wouldn’t offer it to small children, but adults - please help yourself!!
Cooking time: PT01H20M 1 h 20 min.
You know, many recipes do not appear by chance. Some of them are when you urgently need to dispose of something else edible today, but hardly tomorrow :). And although I, as I have already admitted, am not a super fan of banana cakes, this beer-infused banana muffin deserves special attention. Yes, it’s hard to call this literally aromatic pie bread.
Banana muffin with beer is something with something! Soft, spicy, not heavy at all. The aroma of cinnamon, tartness and barely perceptible bitterness of beer, the crunch of nuts, and at the end the banana aftertaste is a bomb, I assure you! I'm sure you've never tried a banana cake like this before.
In general, be sure to try it, if your bananas “die” or there is beer left after a party (and if there is none left... and even if you don’t drink it at all, like me, then you’ll still run for beer) – let’s bake it!
Now without a doubt: banana baked goods might fascinate me :) This banana muffin is my favorite!
Yes, and don’t worry about the “booziness” of the baked goods: all the alcohol literally disappears when heat treatment, giving away only its aroma.
Banana beer cake: recipe
Ingredients: *
- bananas – 3 pcs. (large or +1 if small);
- premium wheat flour – 360 g;
- sugar – 100-120 g;
- eggs – 3 pcs;
- beer (preferably dark) – 150 ml;
- vegetable oil – 100-120 ml;
- baking powder – 2 tsp;
- soda – ½ tsp;
- salt - a pinch;
- cinnamon – ½ tsp;
- walnuts - a handful.
* Yes, I’ll make a reservation right away: it’s better to use a mold either with a hole in the middle (so that the cake rises perfectly and bakes) or flat (like for a charlotte/pie). I don’t recommend using a standard brick pan for this baking - the cake may not bake or be “heavy”.
Preparation:
Puree bananas (ideally dark, overripe) in a blender. Add eggs, sugar, vegetable oil to them, mix with a whisk until smooth.
Sift all the dry ingredients and mix them with the prepared banana mixture (do not overdo it).
Bring the beer to a boil, add it to the dough, stir. Add nuts at the end.
Pour into a mold, bake in an oven preheated to 180 degrees for 1 hour (or it may take a little more).
Cool first in the mold and only then remove.
Banana beer cake can be served either warm or cold.
If you want your receptors to go completely crazy)), pour salted caramel or chocolate icing. You can also serve banana cake with ice cream and peanut butter.
P.S. Banana beer muffin: life hack with streusel
If you want to make your banana muffin even more addictive (read: “narcotic”:), sprinkle it with streusel.
For the crumble, mix about 50 g of flour and 50-70 g of oatmeal (or other) flakes, a pinch of salt, sugar to taste (but, for my taste, it is unnecessary - the pie itself turns out to be quite sweet, and the salty crumb, on the contrary, perfectly sets off , balances the taste). Add 40-50 g of cold butter (or melt it!), rub quickly with your fingers. You can add a little cold water or milk (several spoons), just to hold the grains together a little.
Let the cake set in the oven a little (15-20 minutes), then carefully spread the crumbs on top. Bake for about 45 minutes more until fully cooked.
Enjoy your tea!
Last year I already made a Christmas cake. I cooked according to all the rules in a month. I soaked dried fruits for about a week and baked them for about 4 hours. The cake was aged for about 3-4 weeks, during which I regularly soaked the cake in alcohol. Of course, after such an action I expected something incredible from him. I can't say that it disappointed me, but it didn't excite me much either. I decided that the time spent was not worth the result. Recently I came across THIS cupcake recipe, which was not called Christmas, but it is 100% Christmas. I assumed it would be delicious, but to be honest I didn’t expect it to be so tasty. My first cupcake nervously smokes aside compared to this one. And it takes no more time than regular baked goods. Based on all of the above, it is a MUST to prepare it.
Now about the taste... When I baked it, the aroma of the house was incredible. Yes, it is very fragrant. The texture of the cake is moist, tender, the dried fruits are soft, and most importantly, it has a very interesting flavor, which I think beer gives. No, there is no taste of beer, but only a pleasant aftertaste of something very tasty and festive. Be sure to take Guinness beer - don’t substitute anything else.
Now the recipe For two small molds or one medium one.
We will need:
Beer Guinness 120 ml
Butter 150 g (plus about 20 g for greasing the pan)
Sugar 100g (you can use brown, I used regular sugar). Better to use powdered sugar.
2 large eggs (room temperature)
Flour 150 g (plus 2 tbsp for dusting the molds)
Dried fruits (I had dried apricots, cherries and raisins) 120g
Walnuts chopped into pieces 30g (roasted)
Walnuts 75 g (roast, cool and grind into flour)
Freshly ground allspice 1 tsp.
Cinnamon 0.5 tsp.
Ground nutmeg ¼ tsp.
Soda ¼ tsp.
Salt 1 pinch
Rum or cognac about 50 – 100 g
Preparation:
Rinse the dried fruit mixture and pour in a couple of tablespoons. rum or cognac, cover with film and set aside. I left it overnight.
Remove the butter and eggs from the refrigerator about an hour before cooking. They should come to room temperature.
Mix flour with 75 gr. ground nuts, soda, salt, cinnamon, allspice and nutmeg.
Beat soft butter with sugar into a fluffy light mass. Without ceasing to beat, add eggs one at a time. After adding each egg, beat the mixture thoroughly until smooth. Add flour mixture and beer. Stir until smooth. Then add a mixture of dried fruits and 30 grams of chopped nuts.
Thoroughly grease the baking pans with butter and sprinkle with flour. Place the dough in molds and bake at 160 degrees for 60 minutes. Then reduce the temperature to 130 degrees. cover with foil and bake for another 60 minutes. Cool the finished cake for 20-30 minutes in the pan and then on a wire rack. Soak the cooled cake with rum or cognac, wrap it in foil and let it rest for 24 hours.
Step 1
First, prepare the additives for the cake: rinse the raisins and soak them in hot water, rinse the walnuts if necessary and dry them in the oven or in a frying pan. I used it right away dried nuts. Walnuts tend to release oil when grinding and stick together into a lump, to avoid this, grind nuts and black peppercorns with 1/3 of the total amount of flour. Grind these ingredients to flour. As for black pepper in a dessert dish, don’t let it confuse you; pepper in a cake is very appropriate, just like dark beer, it adds flavor to baked goods. spicy taste.
Step 2
Pour half the sugar into the softened butter, add the second part to the eggs, broken into a deep bowl, and add vanillin to the eggs. First, beat the eggs and sugar at high speed, about 10 minutes. The mass should become very fluffy, the mark on the surface of the foam should last for several seconds, and not disappear immediately. 
Step 3
Now beat the butter and sugar, it will take much less time, I did not try to dissolve the sugar, I beat it for about a minute. 
Step 4
Gently fold the whipped butter into the beaten eggs. Try to do this with gentle upward movements so that the airiness of the egg mixture is retained to some extent. Next, using the same gentle movements, combine the dough with the nut-pepper-flour mixture. Squeeze the raisins from the water and add them to the bowl with the dough. Pre-soaked raisins will be juicier and make the cake even more delicious; I do not recommend skipping the soaking step. 
Step 5
Open a bottle of strong dark beer, separate 80 ml of beer and start adding it to the dough piece by piece, stirring the dough with gentle movements. Once the dough reaches the consistency thick sour cream, it's ready. Place it in a greased pan, smooth the top of the dough and cook it in a preheated oven at 170 degrees for 30 minutes, then reduce the temperature to 140 degrees and bake the cake for another 40 minutes. 
Step 6
Remove the pan with the cake from the oven, the cake should be baked inside, you will get a dense block, the top of the cake will be smooth and fixed. Leave the cake at room temperature for 30 minutes, then poke holes in the cake using a fork or toothpick. Stir 70 ml of beer and liquid honey. Pour the honey-beer mixture evenly onto the surface of the cake; it will quickly absorb into it. When the cupcake is on dark beer Once it has cooled completely, wrap it tightly in baking paper and put it in the refrigerator for a day, after which you can start tasting. 
