THINK OF THE CHILDREN!!!

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THINK OF THE CHILDREN!!!

So last night I received a potentially disturbing email with the subject line in bold text, SHAME ON YOU. This person very boldly stated “I will NEVER NEVER NEVER come to your shop and and I will tell everyone I know to boycott your shop." That's it... entire email.

I didn’t have a clue what this could be about. I searched my email for this person's name and email to see if we had had a previous correspondence or a complaint. I did an event over the weekend, was it someone unhappy with the PubCakes?  No luck.  So, I immediately wrote back to find out what was so upsetting.

It turns out she watched the infamous episode of Cupcake Wars on which I appeared  and was challenged to create a cupcake for the Girl Scouts 100th Anniversary. She was upset that  "kids who eat your cupcakes with beer will learn to like it" and that I shouldn't be targeting children.

Needless to say I was relieved, I thought this could have been a real problem.  Here was my reaction:

First of all Mrs. Teetotaler, get a life. Secondly, do you really think I chose to bake cupcakes for Girl Scouts? That is so far off from my customer base that it’s ridiculous. You can blame Food Network for that marriage made in heaven.

PubCakes started with me bringing my desserts to BARS for people to sample. Last time I checked there weren’t too many Girl Scouts hanging out in bars. Thirdly, my cupcakes are designed around the unique flavors of craft beer, the only way any child would associate beer with them is if they had drank beer before. Fourthly (Is that a word?) the alcohol cooks out, they are safe for children, pregnant women, etc. Fifth of all, get a life.

That email still has me in disbelief. I can't understand how someone can watch that episode of Cupcake Wars and come to such a ridiculous conclusion, and be so offended that they needed to fire off an email stating their disgust.

You can’t make this stuff up... it was too good not to share.


Here are the emails in all their glory:

And at the bottom is a link to the disgusting Cupcake Wars episode.

shame-1.jpg




And here is me baking cupcakes and corrupting minors:

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Blackberry Lime IPA Cupcake

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Blackberry Lime IPA Cupcake

It's time for me to play blogging catch up again, and I am going to really do it this time!  I've been having tons of fun creating new recipes for brewery anniversary celebrations, working to get my Craft Beer Cake Mix in retail locations, and just running this business. 

So, rather than try to have a purpose behind each blog entry (which for some reason I really feel the need to do), I'm going to write about my experiences in running this business, and try to make a point to share a recipe with each one. 

To start off, I want to wish a belated Happy Anniversary to Benchmark Brewery!!     - Yeah, that was back in June.... so I'm a few months off.  But anyways... if you haven't checked this place out, then you are definitely missing out. I haven't met everyone yet, but Matt and Rachael are adorable, and really love what they do... and you can taste it!

It's Matt!

It's Matt!

Rachael!!!

Rachael!!!

Matt was the head brewer at AleSmith, which was one of the first breweries I personally fell in love with.  And is probably a large reason why he has a Wee Heavy offered at his brewery now.  I love Scotch Ale and feel that they are one of the more flavor beer styles to cook with... and they usually pack a punch, so you you can drink the rest and still get a decent buzz.  ;)

For their Anniversary Matt brewed up the SAN DIEGO 71 IIPA - This well balanced IIPA’s 9.1%ABV can sneak up on you. Piney and fresh with an aroma that draws you right in. And it seriously did.  It inspired one of my favorite PubCakes in a while.  I wanted to do something unique with this beer.  It had a citrus to it, but not grapefruity, but not really lime either... and BOOM.

That's when I the pairing hit me, blackberry AND lime.  nomnomnom. And, it's fricking gorgeous. 

A tiny beer for a tiny cupcake!!! 

A tiny beer for a tiny cupcake!!! 

This is recipe also taught me something fricking amazing about Swiss Buttercream.  - YOU CAN FREEZE IT.  And then bring it back!?!?!  Mind completely blown.  So what I recommend doing is making a gigantic batch of basic swiss buttercream and then freezing it in smaller batches to revive for your next cupcake craving.

Ok, enough chatting already, I'll get to posting the recipe... I'm sure that cupcake (and the beer) has got you drooling enough already.


Blackberry & Lime IPA Cupcakes

Print the Recipe

Ingredients

1 package PubCakes Cake Mix - Vanilla Ale Flavor
1/2 cup Benchmark Brewing Co. IIPA (or similar IPA)
1/2 cup unsalted butter (melted)
1 large egg

beer-cupcake-blackberry-lime.jpg

Instructions

Preheat oven to 350ºF. Place cupcake liners in muffin pan (12 regular size or 24 mini). In a small bowl, combine melted butter and beer, mix well. In a large bowl, beat egg. Slowly add the beer and butter mixture. Add the dry ingredients and mix until combined. Fill cupcake liners 3/4 full. Bake for 16 to 20 minutes. Cupcakes are done when an inserted toothpick comes out clean. Remove from pan, cool to room temperature, fill, then frost.

Blackberry Lime Swiss Buttercream

First make a Blackberry Lime Sauce
          or cheat and use a blackberry jam (I won’t tell)

Ingredients

3/4 c blackberries
2 limes, juice and zest
2 Tb sugar
1/8 c water

Instructions

Combine all ingredients in a saucepan and set over medium-low heat. Cook, stirring occasionally, until reduced and thickened. Set aside to cool.

Swiss Meringue Buttercream

Ingredients

4 egg whites (be sure to use fresh eggs!)
1/2 cup granulated sugar
1/4 tsp kosher salt
3 sticks unsalted butter, room temp

Instructions

Combine the egg whites, sugar, and salt together in your mixing bowl. Set the bowl over a pan of water and turn the heat on medium low until the water starts to steam - (creating a double boiler). - the water does not (and should not) be boiling.

Whisk frequently to keep the whites from cooking too fast on the sides, but you don’t have to mix the entire time. Aim to get the mixture to at least a 145°.  If you don’t have a thermometer, a good trick is to pinch a piece of the mixture between two fingers.  If it is still gritty from the sugar, then it isn’t ready yet.

When the mixture is ready, remove from the heat and use the whisk attachment to whip on medium high speed until the mixture has doubled in volume and turned snowy white… you’ve just made meringue! Continue whipping until the bottom of the bowl is cool to the touch. - As in, no heat whatsoever.

Turn the mixer down to medium-low and begin adding in the butter, one tablespoon at a time. If you didn’t let your meringue cool enough, this is when you’ll find out. Once you’ve added all of the butter, make sure to stop and scrape down the sides for full incorporation.

I would take about 2/3 of that buttercream out and put it in tupperware, then put a freezer bag around that tupperware and FREEZE it for next week’s cupcakes.

Into the remaining 1/3 of the buttercream add your cooled Blackberry Lime Sauce 1/3 at a time, and whip until fully combined.  Isn’t that color gorgeous!?!

Assembly

Once cupcakes have reached room temperature, frost cupcakes with the blackberry lime frosting. Melt some white chocolate and drizzle on top.  Finally, I like to zest a little more lime on the top, just for that pop of green. And now you get to drink that beer you had left in the bottle to enjoy WITH your cupcakes.  It tastes so much better that way. ;)

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PubCakes 5th Anniversary of AWESOMENESS

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PubCakes 5th Anniversary of AWESOMENESS

First of all... wow.  Wow, WOw, WOW.  I can't believe I have been baking craft beer cupcakes for (over) five years now.  It sure as heck doesn't feel like it.  First of all, a big thank you to Toronado for hosting the PubCakes anniversary celebration, I really really appreciate it.  - In fact, we are talking about doing a monthly pairing event there, so be sure to keep your eyes out for that. 

These were the cupcakes I made!!!  Wreck Alley chocolate stout cupcake, a chocolate stout mousse filling, salted caramel swiss buttercream, caramel ganache drizzle, AND candied pecans.  Let's just say they were delicious and a TON of work.  mmmmmm

These were the cupcakes I made!!!  Wreck Alley chocolate stout cupcake, a chocolate stout mousse filling, salted caramel swiss buttercream, caramel ganache drizzle, AND candied pecans.  Let's just say they were delicious and a TON of work.  mmmmmm

Secondly, thank you so much to Karl Strauss Brewing Co. and especially their brewmaster, Paul for brewing up such an amazing-dream-dessert-beer just for me.  - I'm saying me, because he brewed the beer specifically around the flavors I'd requested.  He managed to take chocolate, caramel, and pecans and combine them with an already delicious beer, their Wreck Alley, and create something truly delectable.  On that note, everyone (including Paul) loved the pairing so much, that he is going to brew it again for a special pairing night at the Karl Strauss Tasting Room and I'll be making those super intense cupcakes one last time.

Thank you Nate for setting up our lovely cask!

Thank you Nate for setting up our lovely cask!

Please be sure follow PubCakes on Facebook or sign up for our Newsletter (I promise to send them out more often) to find out when and to keep up with all of these and future events.

In fact, that's kind of related to a bit of big announcement... in case you missed it on Facebook, this month, June 2014, will be my last month selling at local farmer's markets.  I have really enjoyed selling at the markets, but they have slowed down to the point where it isn't enough to support my little tiny business... and give me the income I need to build up my new product line.  I've said it before, and I'll say it again... if you love a local business, or farmer's market vendor, please support them.  There are some wonderful people and products at our local markets that need your support.  Plus, their food is just soooooo much better.

BTW... This does not mean I will not be selling cupcakes... it just means that PubCakes will be a bit more mobile, so you'll have to watch out for me like you would a food truck.  And eventually I will have a pick up spot for pre-orders and what-not.  Details to come soon.

Back to the serious stuff.  Did you happen see that I made craft beer krispie treats for my 5th Anniversary Party as well?  SERIOUSLY.  I don't think anyone has EVER paired craft beer with krispie treats.  It was AMAZING.  This wasn't just any old krispie treat, have you met me?  I combined the treats with pecan butter (image peanut butter, minus the peanuts), craft beer caramel (made with Wreck Alley of course), marshmallows (did I mention they were gelatin-free??), and dark chocolate. 

I still have a couple of these guys left that I munch on.  They also go great with coffee.... Breakfast of CHAMPIONS!!!

I still have a couple of these guys left that I munch on.  They also go great with coffee.... Breakfast of CHAMPIONS!!!

So that's really most of the awesomeness that has ensued within the past few weeks and the five year anniversary party.  We drank, we laughed... and I almost forgot!  If you have not met Lesley yet, you must!  She was that lovely lady slinging the cupcakes at Toronado for me.  She refused to let me do anything, because I was there to celebrate, and celebrate I did.  If you see her around, thank her for me... I can't seem to do it enough. 

I have the best fans.  I love you all so much.  See you this week at the North Park or the La Mesa Farmer's Market.  Oh, and if you haven't gotten a Father's Day gift yet, I will be at Iowa Meat Farms from 11:00-2:00PM demo'ing my craft beer cake mixes (that means SAMPLES) and from 3:00-6:00PM I will be at Acoustic Ales selling some last minute Father's Day cupcakes and cake mixes.  See you then!!!!

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7 PubCakes later... down, but not broken

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7 PubCakes later... down, but not broken

On Wednesday I get up early and prepared all of the batters, cupcakes, and frostings for Thursday’s farmers market. Every Thursday I wake up with hope and vigor and head off to bake the PubCakes that I hold so dear. I get satisfaction in creating, baking, and seeing the delightful faces of my customers when they indulge in my beery creations. Unfortunately, today had a severe lack of delightful faces. After a long day of prepping for the market, only 7 standard size cupcakes and 8 mini cupcake four packs had sold.

craft beer cupakes farmers market photo

I’ve had to deal with batters gone wrong, PubCakes melting, canopies breaking, and numerous other derailments, but nothing hurt quite like this. This felt like a punch to the gut, my ego and my soul. Are people tired of my creations? Do I need new flavors? Are farmer’s markets the right place for me? Will I make rent this month? All questions I had to ask myself today, and will need to figure out quickly. I have to thank the other vendors at the market today for helping me out when you could all tell I was on the verge of breaking down. I know many friends of PubCakes are also small business owners and have had to ask themselves the same questions. I would love to discuss, commiserate, rant, cry, and hopefully be inspired by you.

So that was the bad that I needed to expel from my body (along with a good cry). The good I suppose is that while today knocked me on my ass, it hasn’t knocked me out. Despite the slow markets I still believe in my products and have big plans for PubCakes. I have felt almost as low in the past, and while it sucks, there is usually something around the corner to turn things around.

Having to close my shop was definitely a Grand Canyon level low point. But even after the shop closing, I still had the itch to continue and came up with the craft beer cake mix. With that came one of the greatest experiences I have had as a business owner. That was the Kickstarter campaign. I was truly at a loss for words with how quickly it was funded and how many people backed it. There were speed bumps after the campaign, trying to get the packaging just right, trying to fulfill orders for all the generous backers, and figuring out the rules of what goes on nutritional facts… just to name a few. But my first cake mix sale on the website and my first wholesale order from a store were higher than any the of the lows.

Hopefully there is a high right around the corner this Sunday at Toronado for the 5th Anniversary Party for PubCakes. The five years have been filled with many highs and lows and I’m sure the lows make me appreciate the highs even more. I’m excited for more good times to come and will just have to deal with the inevitable lows as they come as well. I am very proud of what I have accomplished and I can’t wait to see what the future holds. I am very thankful for my family, friends, co-vendors, and customers, all of you help me through days like today.

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A Cupcake & Beer Paired Brewery Tour

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A Cupcake & Beer Paired Brewery Tour

A few months ago we ran a nifty little campaign on this website Kickstarter and it was such a HUGE success that I have just finished getting out the rewards (there are always a few stragglers).  One of the rewards was a cupcake-paired brewery tour.  And let me just say, we had a BLAST!!!

Quick note... my phone/camera was out of commission for the day, so all of these pictures were taken by the lovely people who attended the tour. - You guys rock!!!

With this tour, I really wanted to make sure to use one of each of the flavors of PubCakes' new Craft Beer Cake Mixes to really show how different every flavor is.  And I promise, I will be posting the two recipes I made for the tour that are not on the blog just yet.  ;)

Brewery #1

We started the day at Hess Brewing North Park where we paired their refreshing Jucundus Honey Orange Wheat with our Belgian Spice Cake Mix (yes, I know it isn't a Belgian wheat beer, but the spices are what we really care about).  I baked up a spice cupcake, with a orange blossom and orange zest buttercream, with a vanilla glaze.  It was DELICIOUS. 

Unfortunately, Hess is not able to do tours at their North Park location, however, it's such a beautiful set up that you can just look down at the brewery and see all the goings on for yourself... and we did.

 

On to Brewery #2

Oh, did I mention that I rented and DROVE a 15 person shuttle van!?!?!  Yeah... that was part of the entertainment.  - I did a good job, other than that one turn...... but we won't talk about that now.  ;)

Next we made it to Karl Strauss Brewery's new tasting room off of the 5 freeway and Santa Fe Street. 

The folks over at Karl Strauss don't actually offer tours, but they were so nice that they gave us our very own personal tour.  It was tons of fun, and really informative.  Did you know that when you are drinking a PBR you are actually drinking Karl's recipe!?!?!  I love the history behind this brewery!!!  Oh yeah, and the beer is pretty good too.  ;) 

We were lucky enough to get to pair our cupcake made with the Chocolate Stout Cake Mix with their bourbon barrel aged vanilla bean Wreck Alley Imperial Stout.  Damn... that was tasty... and my only full taster of the tour. The cupcake was a chocolate stout cupcake with a bourbon vanilla bean buttercream. Oh, and the recipe for that frosting is right here.  And seriously, it's one of my personal favorites.

 

Brewery #3

Green Flash!  If you haven't been on a beer tour at Green Flash Brewing Co, then you are seriously missing out.  The energy and personality at this brewery was just entertaining beyond belief.  Thank you Shawn (hope I'm spelling that right) for the very fun tour and all the beard spotting... I think it's a requirement to work here.

Cheers!

Cheers!

I went EXTRA hoppy on this cupcake.  You have to mix it up, right??  Using our Vanilla Ale Cake Mix and their Palate Wrecker I baked up a vegan version cupcake.  I did this because I really wanted those hops to shine through, and the vegan cupcakes use almost TWICE the beer! 

We enjoyed a Palate Wrecker cupcake, with a jalapeno lime curd filling, a coconut lime whipped frosting, topped with spicy jalapeños - I love supporting other farmer's market vendors. 

 

The FINAL Brewery, #4

And finally, we headed over to Ballast Point Brewery's Old Grove Tasting Room.  We got here a little late, so there wasn't time for a tour... but that doesn't mean the cupcakes didn't taste great!  I brought back an oldie, but a goodie, the Malted Marlin Cupcake.  This cupcake was made using my personal favorite mix, the Cocoa Porter Cake Mix and Ballast Point's Black Marlin Porter

This light chocolate cupcake has a raspberry coulis filling, a cocoa malt frosting, and a chocolate swirl.  It's decadant, and tangy, and overall just awesome. 

Finally we all returned to our vehicles (or taxis) back at Hess.  I wish I had more images of the people, because we all had so very much fun.  In fact, I can't wait to do this again!  I am already talking to a tour group to see about scheduling these more regularly... you know, where I won't have to drive.  ;)

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Why Put Beer in Cupcakes?

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Why Put Beer in Cupcakes?

The question I get asked most often is, "how did you think of putting beer in cupcakes?". Well, with St Patty's Day just around the corner, I will share a little bit about that.  I used to have my 9 to 5 desk job, like most people.  And in that particular office I was resident baker... you know, I brought in all the treats for birthdays and celebrations... mostly because I was really good at it. 

In that time (about five years ago) I fell in love with Craft Beer at Toronado and their Monday $3 Pint Night (now local pints).  One of the people I worked with also frequented Monday nights here, so when it was his birthday, I took on the challenge of baking a beer-themed birthday cake.  That's when I came across a recipe for a Guinness cake. 

This is the first photo shoot I ever did for my cupcakes... and front and center, my Irish Carbomb.

This is the first photo shoot I ever did for my cupcakes... and front and center, my Irish Carbomb.

Now, the recipe I created for that cake was much larger than I needed for just the office, so I made cupcakes with the remaining batter... because it was Monday, and I was going to give them away to my friends at Toronado.  Not surprisingly, they were a big hit! But that got me thinking, what would it taste like if I made a cupcake with some of the local craft beer that I love to drink, and pair the frostings and fillings with that particular beer? 

Needless to say, I was obsessed.  Every week I brought in a new batch of cupcakes to Toronado, and dubbed the cupcake girl (which has now morphed to Beer Cupcake Girl, or simply PubCakes - I don't really have a name anymore).  Eventually, they were so popular that everyone started requesting I sell them... so I did.  In fact, Toronado even had them on their menu for a while (they're still technically on the menu there, but aren't available for purchase - it still makes me smile to look at their menu).

The picture above is the very first PubCakes event I ever did... test marketing at a yelp event.  - And they were popular!!  As you can see, the cupcake towers are empty.  And my logo looks a little different now as well.  In fact, I printed and ironed the logo on that shirt myself.  Isn't it amazing how things change?

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irish carbomb wedding cupcakes
irish carbomb tiara
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Oh yeah... we were talking about the Irish Carbomb.  I'm sure you've all seen my posting and talking and chatting and rambling ;)  about my new Craft Beer Cake Mixes well, they are the reason I am sharing all of my recipes with you.  Which of course, includes the Irish Carbomb. So I wanted to share that recipe today.  Just so you have time (and a valid excuse) to pick up a bottle of Jameson Whiskey, Bailey's Irish Cream, and of course, some Guinness.


Irish Carbomb Cupcake

Print Recipe

 

Ingredients

1 package PubCakes Cake Mix - Chocolate Stout Flavor
1/2 cup Guinness (or similar stout)
1/2 cup unsalted butter (melted)
1 large egg

Instructions

Preheat oven to 350ºF. Place cupcake liners in muffin pan (12 regular size or 24 mini). In a small bowl, combine melted butter and beer, mix well. In a large bowl, beat egg. Slowly add the beer and butter mixture. Add the dry ingredients and mix until combined.  Fill cupcake liners 3/4 full. Bake for 16 to 20 minutes. Cupcakes are done when an inserted toothpick comes out clean. Remove from pan, cool to room temperature, and frost.

Irish Cream Filling

Ingredients

1/2 cup unsalted butter (room temperature)
1/8 cup Irish cream (Bailey's if you want to stick to the cocktail)
2 cups powdered sugar.

Instructions

Place room temperature butter and powdered sugar in a mixing bowl. Beat on high until smooth. Add irish cream and beat until the mixture slightly lightens in color and increases in size by about 1/3.

Irish Whiskey Ganache

Ingredients

1 cup dark chocolate (chopped)
1 cup heavy cream
1/4 cup Irish whiskey (again, to recreate the drink we recommend Jameson Whiskey) 

Instructions

Pour cream in a pan and heat over medium heat until just before a boil, whisking periodically. Remove from heat, add chocolate and mix with a rubber spatula until smooth.  Add whiskey, 1/3 at a time and stir until fully incorporated.

Use the back of a wooden spoon to poke a hole in the center of each cupcake. Fill the cupcakes with the Irish cream buttercream using a pastry bag (or a ziploc bag with the corner cut off). Use a spatula to smooth out the frosting. Once your cupcakes are flat on top again, dip the cupcake in the whiskey ganache.

Save that beer to enjoy WITH your cupcakes.  And you know... maybe drop a shot glass with the Irish cream and Whiskey into your stout to enjoy your very own Irish Carbomb.

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Happy Anniversary Craft Beerd!!!

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Happy Anniversary Craft Beerd!!!

This weekend marks the First Anniversary of Craft Beerd.  He designs some pretty awesome craft beer related prints and tshirts down here in San Diego.

I'm not going to be able to make it to his THREE DAY celebration this weekend, so I decided to bake a custom cupcake for him.  He requested Belching Beaver Brewing Co. Peanut Butter Milk Stout for his beer of choice.  Now, I thought about this one for a while... peanut butter... chocolate... jelly.... SNICKERS.  So Happy Birthday Craft Beerd, I've created a Peanut Butter Stout Snickers cupcake for you.  And let me just add... they are flipping delicious!

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I made the cupcakes with our Chocolate Stout Cake Mix, a caramel filling, nougat frosting, chocolate drizzle, AND salted peanuts.  Whew!  There's a lot going on, but it's soooo worth it.  ;)

I've created a pretty slick instructional slideshow for you, but you can also view the recipe here.

 
 

How cool is the instructo-gallery???

Once the cupcakes have cooled to room temperature it's time to fill and frost them!

 
 

Take a bite!!!

beer-cupcake-snickers

And then head out to Craft Beerd's Beerniversary Weekend. 

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Culture Brewing Co. Cupcakes

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Culture Brewing Co. Cupcakes

February 22nd was Culture Brewing Co's First Anniversary, and if you haven't checked out their beer yet, then you are definitely missing out.  After tasting their selection, I decided to bake their anniversary cupcakes using their 3X IPA and their Milk Stout.  I also loved their Strong Ale, and thought it would be perfect in a caramel popcorn. 

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So you all know I'm really excited about my new Craft Beer Cake Mixes, and one of my favorite parts is that when I make a limited release cupcake like this, I can now share the recipes for you to recreate them on your own using our Cake Mixes. And I have to say, I REALLY loved the two flavors that came out of this event.  In fact, they've already been posted online for your baking pleasure!

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The Chocolate Milk Stout cupcake had one of my favorite frostings, a bourbon vanilla buttercream, caramel drizzle and toasted pecans.  This was epic with or without the beer pairing. 

You can find this recipe here.

 
 

The 3X IPA cupcake has an apricot almond filling, and a blood orange cream cheese frosting.  I think this was the favorite pairing of the day.

You can get the recipe here.

 
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What I love about recipes like this is that it shows you that you can doctor up some apricot preserves and make a flipping gourmet cupcake! And you know, adding the beer doesn't really hurt either.  ;)

I actually have some of the Strong Ale Caramel Apple Popcorn still available, I'll be sure to bring it with me to the North Park Farmer's Market on Thursday and the La Mesa Farmer's Market on Friday. 

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I really like the new bags.... haven't gotten the new labels just yet, but you know... one thing at a time, right???

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And because I have to add one last shameless plug, did you see that our Craft Beer Cake Mixes are available for sale ONLINE!?!?!  I'm pretty darn excited about this one.  Now you can ship them to your friends who are stuck at home suffering through this terrible terrible winter.  You know who they are... most anyone not enjoying San Diego's beautiful weather.  ;)

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Craft Beer Cake Mix & Beer Week

It's been about a month and a half since our crazy successful kickstarter campaign ended and I wanted to let you know what I've been up to in the meantime. 

One of the cooler rewards planned was the How to Bake with Beer Class Reward which just happened on October 19th.  It was a blast, and everyone (myself included) enjoyed it so much that it will definitely become something I try to do on a regular basis. 

I am going to be moving in a larger kitchen come November, and the CA state health permits have been applied and paid for, and most exciting (to me) is that I have found a packaging company that carries the packaging bags I want to use for the cake mixes! 

To make sure that I get out all of the cake mix rewards to my kickstarter backers in November, I am doing a first run of bags with stickers on them, and after that I will have the bags printed directly with the logos. 

Here is the first mock up of what the bags will look like with the stickers:

I don't know about you guys, but I think they look pretty darn slick!  We are working on designing the stickers for the back now, and will get those printed as soon as we can. Depending on how long it takes to get all of our permits and jazz finished, I'm thinking we will be able to start shipping just in time for the holidays this December.  I promise to let you know more once I do!!!

And this weekend is the kick-off for San Diego Beer Week!  This Saturday, Nov 2nd, PubCakes will be at the San Diego Brewers Guild Beer Festival (for the FOURTH year in a row) and I recommend you head out too.  It is my personal favorite beer festival of the year.  For more info you can click here

See you there!!!

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Kickstarter Stretch Goal Announced

Here is the Kickstarter link for more info!

Because of your help, together we've raised almost $6,000 in just one week! And because of that, I am announcing what I consider to be a pretty exciting stretch goal.

I want to create a small-format recipe booklets to use with your Craft Beer Cake Mix. The first book in the series will focus on San Diego-based breweries and contain over twenty recipes.

If we can raise $12,000 this will cover the cost of print, design, and recipe development needed to create these booklets. And when we reach $12,000, everyone who pledged $50 or more will receive this booklet in addition to your current reward.

I’m sure you have probably already helped spread the word, but I’m going to ask you one more time. If you can share this link http://kck.st/1cDkiFL with 10 people that don’t know about PubCakes, then I know we can reach this stretch goal.

We really are so close, and this will make a world of difference. Thank you for all of your help so far. And I can’t wait to send you the next message when we celebrate reaching this goal!

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Kickstarter Update

Thank you!  Thank you!  Thank you!  Thank you!  Thank you!  Thank you!  Thank you!

Thanks to YOU we reached our Kickstarter goal in 6 hours!!!!

Here is the Kickstarter link for more info!

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National Grilled Cheese Day

grilled-cheese-cupcake.jpg

It is National Grilled Cheese Day, and I thought that a fun way to spread the cheesy goodness would be to share a pretty awesome recipe... Tomato Soup and Grilled Cheese Cupcakes.  You read that correctly, Grilled Cheese CUPCAKES.  This is totally up my alley... but something is missing...... BEER!  I thought it'd be fun to share some tips on pairing your beer with cheese:

  • Match the strength of the cheese with the strength of the beer. Pair delicate beers with delicate cheeses and big beers with big cheeses. You wouldn’t want to pair a double IPA with a fresh mozzarella cheese. The beer would completely overpower the cheese. Instead, pair the IPA with a very strong, stinky blue cheese, such as a Stilton, and the mozzarella with a hefeweizen.
  • Highlight the flavors & characteristics of the cheese with those of the beer. If you are serving a sweeter cheese with caramel notes, pair it with a malty beer like a dopplebock. If you are serving a cheese that traditionally goes well with fruit (like brie) try pairing it with a cherry lambic or other sweet, fruity beer. If you are dishing up an earthy goat cheese, put it alongside an earthy saison.
  • Start with the cheese, and then choose the beer. When setting up a beer and cheese pairing, I find it is a lot easier to start by picking the cheese (or having a surprise assortment of cheese delivered to me) and then picking the beers. I like to research the cheese, learning about its flavor profile, strength, etc. This often comes in the form of info cards from my cheese monger and internet research. I then try a small piece of the cheese (very important step!) and pick my pairings based off all that info. I like to make a list of the major flavors in the cheese and choose a beer with similar flavors and characteristics.
  • Don’t stress about finding the perfect pairing. If this seems a bit daunting, just remember that at the end of the day, you are going to end up with a pile of cheese and beer. Even if all your pairings are really, really off (which they won’t be) you are still in for a great evening. It’s beer and cheese!

Have a Happy National Grilled Cheese Day, whether you enjoy a Grilled Cheese Cupcake, an awesome Grilled Cheese Sandwich, or even some Locally Brewed Craft Beer... because well, why not???

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Tomato Soup and Grilled Cheese Cupcake
Recipe courtesy of Brady Breese, Urban Cookies & OllieCake, 2011
1/2 cup canola oil
1 cup plus 1 tablespoon sugar
1/2 teaspoon sea salt
2 large eggs
1/4 cup diced canned tomatoes, strained
1 cup creamy tomato soup
1/2 teaspoon dried thyme
3/4 teaspoon ground pink pepper corns
1/3 cup almond meal
1 1/4 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup cold water
Parmesan crisps and candied tomatoes, recipes follow
Mascarpone honey frosting, recipe follows

Preheat oven to 350 degrees F.
Line a muffin pan with 12 regular-size cupcake liners. In the bowl of an electric stand mixer with paddle attachment or a standard hand held mixer and large mixing bowl, mix oil, sugar, and salt on medium speed for 30 seconds. Add both eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, add the tomatoes, tomato soup, thyme, and pepper and mix on medium speed until incorporated. Now, add the almond meal and mix until incorporated. In a medium bowl, sift flour, baking powder and baking soda and add to wet ingredient mixture. Mix on low speed until incorporated. Finally, add cold water and mix on medium speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all ingredients are fully incorporated.
Fill the 12 cupcake liners 2/3-full with batter and bake for 18-20 minutes. Rotate pan 180
degrees after 9 minutes of baking. Oven heat and times may vary so bake until tops are no longer wet and spring back upon touching. Cool cupcakes completely.
Keep oven heated at 350 degrees F for baking cupcake toppings below.
Yield: 12 cupcakes

Parmesan Crisps:
1/2 cup shaved Parmesan Reggiano cheese

Candied Tomatoes:
3 ounces Sugar Plum tomatoes, (36 small tomatoes, each less than 1-inch)
1 tablespoon extra virgin olive oil 1 tablespoon sugar

On a baking sheet lined with parchment paper, spread shaved cheese evenly, but allow the shavings to lay close together so that when they bake, they melt together to create one large, flat crisp. Set baking sheet with cheese aside. In a medium bowl, toss tomatoes, olive oil, and sugar until tomatoes are fully coated. On a separate baking sheet lined with parchment paper, spread tomato mixture evenly and be sure tomatoes are not touching.

Place both cheese and tomato baking sheets in the oven on separate racks and bake for 10-12 minutes or until the cheese is no longer bubbling and tomatoes look deflated. Crisp should be yellow, golden brown. Let tomatoes and cheese cool. To remove cheese crisp, gently peel the parchment away from the crisp and break large crisp into smaller, 2×2 inch pieces.

Mascarpone Honey Frosting:
16 ounces Mascarpone cheese, chilled
2 tablespoons honey
2 cups powdered sugar
1 teaspoon tapioca flour
In the bowl of an electric stand mixer with paddle attachment or a standard hand held mixer and medium mixing bowl, whip Mascarpone cheese and honey on medium speed for 10 seconds. In a small bowl, sift powdered sugar and tapioca flour. Add this dry mixture to the wet ingredients and mix on medium speed until fully incorporated. Finally, scrape sides and bottom of the bowl one last time to be sure all ingredients are fully incorporated.

Yield: approximately 2 cups
To Assemble:
Place frosting in a piping bag with a round tip or in a gallon-size plastic baggy. Snip a 1/2-inch off of the corner of the plastic baggy and begin piping frosting onto each cake. You may also frost by simply using a butter knife and spread frosting evenly over each cake. Next, using your fingers, gently place a 2×2-inch piece of Parmesan crisp on each cupcake standing upright.

Finally, creatively place three candied tomatoes on each cupcake.
Prep Time: 60 minutes
Cook Time: 32 minutes
Ease of Preparation: intermediate

 

 

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Modern Love Show

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I am really excited to have been asked to participate in a wedding show unlike the others you may have been to (or just assume they are all like). The Modern Love Show takes an alternative approach to the standard bridal show, and will showcase vendors who welcome nontraditional and LGBT couples. And nontraditional can honestly mean that you want something different at your wedding... something no one else is doing.  Attendees can tour the Lafayette Hotel, sample sweet treats, meet creative and innovative vendors, and enter to win raffle prizes.

The grand prize package is a free wedding, which includes your ceremony and reception site, wedding planning services, photography, flowers, dessert, and a DJ. Honestly, I wish I was getting married so that I could enter in this raffle. - Because I know all of the vendors participating, and I would want them to do my wedding.

I am really excited about the mock-wedding set up that I am doing with a group of very talented vendors.  And I am in fact going to build a cupcake display tower. If anything, you should come to see that. But I am very excited to be working with The Bee and The Bobbin, Nic.Roc. Designs, Tangerine Tree Photography, and Hall Wedding & Events.

Oh, and so I don't forget, here is the link to the event page.  See you there!!

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The Vegan Butcher is Next Door

The first ever Societe and PubCake pairing event will be this Saturday Next Door! Be sure to come by and check out this amazing pairing event.

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We had to beg and plead to get some of this Butcher for you... it's that good. We'll be pairing it with the Vegan Butcher cupcake you voted for... which is a chocolate "bacon" cake, chocolate frosting, and "bacon" bits. It's going to be a decadent event for sure. Be sure to join let us know you're in on the Event page!

And by the way... wear your most dapper hat and get 10% off your beer and cupcake pairing! Bowler hats, top hats, and feathers are highly encouraged.

When: Saturday Dec 8th from 6:00-9:00PM

Where: Next Door
7235 El Cajon Blvd
San Diego, CA 92115

See you there!!!

 

 

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Dubbel Rootbeer

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Dubbel Rootbeer

root beer float

This Saturday’s cupcake is perfectly refreshing for the weather we’ve had lately.  It’s a root beer cupcake!!!  We made the cake using Iron Fist Dubbel Fisted and added some tasty root beer spices.  Next we filled it with the Jim Beam vanilla bean frosting from the KS 22nd Anniversary cupcake and topped it all off with a root beer meringue frosting.  Not to be confused with merengue... yeah, I had to spell check that one.

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Just a little update....

  So I've fallen a bit behind on blogging... but instead I've got this awesome new website up! We are still tweaking bits of it, so please bear with us a little bit. ;)

There are a few updates going on with the business as well. Have you seen our new super awesome logo? I think it rocks.

Also, if you bring your own box or container for your cupcakes, you get $.25 off your order! Help save a tree - reuse your boxes!!!

Something else we are working on is kindness... mostly the random kind. And right now, that is in the form of an amazing girl named Loki. Loki Darling is a 25 year old living right here in San Diego, CA. In October of last year, she was diagnosed with Keratoconus. Keratoconus is a degenerative disorder of the eye which without surgery, in Loki's case, she will be blind within a matter of years. We are aiming o raise $16,000 to fund Loki's surgery to save her eyesight.

You can click here to donate directly, or at PubCakes you can opt to round up your purchase, all of the dollars and cents will go directly to help save Loki's eyes. Because seriously, what is $.25 to you could be the world to someone else.

Anyway... don't want to get too preachy on you. But I am excited for everything going abouts at PubCakes. See you soon!!!

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Happy Easter!!!

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Happy Easter!!!

Happy Easter from PubCakes

  So, I've fallen a bit behind on my blogs... this whole pledge drive thing is hard work! First and foremost, and this is a bit late notice, but we will be CLOSED this Sunday for Easter.  Because, well, our parents will kill us if we don't show up for our ham and scalloped potato dinners.

Be sure to pick up your holiday orders on Saturday.  Also, we have updated our flavors for April! Be sure to check out our cupcakes on tap page to see what we've brought back (and taken away).  We've decided that the only flavor that is safe from our rotation will remain the Stoned Portzilla.  It's our favorite, and we know it's yours too.

Also, the first upcoming event for our Pledge Drive is next Saturday at KnB Wine Cellars.  We will be enjoying a cask of Green Flash's Palate Wrecker with a special limited release matching PubCake!  If you haven't tried this West Coast IPA yet, you need to get on it!  It really will wreck your palate!!! (in a good way)

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Cupcake Wars Appearance!

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Cupcake Wars Appearance!

  I'm finally allowed to talk about it! And I know you've been waiting for it!! PubCakes will be featured on CUPCAKE WARS this Sunday, March 11th at 8:00PM on Food Network!!!

To celebrate together we are having a viewing party at Hamilton's Tavern on Sunday from 7:30-9:30PM. And if you wear green, you get a FREE cupcake! Be sure to check out our Facebook event page!  Can’t wait to see you on Sunday.

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It's Not Easy Being Green

Kermit the Frog

Kermit the Frog

This is an event you don't want to miss!!! First of all, if you wear green, we will give you a FREE cupcake. How awesome is that?

We are also going to be launching our "Damn the Man - Save the Empire" Pledge Drive.... more details to come. Basically, just come to Hamilton's Sunday March 11th at 7:30PM (no later than 8:00).

You don't want to miss this event.

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Gluten-Free PubCake!!!

Gluten Free Beer Cupcake

  That’s right folks, we’ve finally done it.  We found a gluten-free beer that we deemed worthy of making a gluten-free PubCake out of.  We haven’t named this lovely little guy yet, but it is made with Dogfish Head Tweason’ale, an ale honey drizzle, and a roasted strawberry swiss buttercream.

It is NOT available yet, but will be available starting Saturday March 3rd, and will be available all month in place of our Punkin’ Vegan.  It’s pretty awesome!!!

Just FYI - this cupcake is NOT made in a dedicated gluten-free facility.  It is only for gluten intolerant, not those with severe allergies or celiacs. 

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