food & drink
12:00 AM EST
December 16, 2012
We like the sugary sweetness of cupcakes, but infuse some booze and we're in love.
The idea for Brewcakes fermented during a conversation between owners Sarah Kinisky and Emma Royan in 2011. They combined a mutual passion for drink and cupcakes by baking beer into the cake, coring the center, and injecting a mixture of gooey pudding or gelatinous jam and alcohol, and then topping it off with an intoxicating icing.
"It was kind of an experiment. When you add beer to any kind of batter, it changes the entire chemistry of what you're making. We had a lot of errors," says Royan. "Either the texture wasn't right, or the flavor was off."
They got it right and are adding new flavors including a spicy Christmas Ale and citrusy Raspberry Shandy for their seasonal options and year-round flavors such as the Morning After cupcake.
The pancake cupcake is baked with Rogue Voodoo Maple Bacon Doughnut beer, and filled with house-made blueberry jam and blueberry vodka. It's crowned with maple buttercream and whipped vodka frosting and a slice of bacon.
"It's breakfast with a buzz," Royan jokes.
MORE INFO facebook.com/brewcakescleveland