Octoberfest cupcakes from Daisy Cafe

Special Octoberfest cupcakes — incorporating an Ale Asylum black and tan, left, and New Glarus Belgian Red — will be available through the end of the month at Daisy Café & Cupcakery, 2827 Atwood Ave.

State Journal

The key thing to remember about the Daisy Café & Cupcakery's new beer-infused cupcakes is that they're still cupcakes.

That's not to say the high-end microbrews added to the batters and frostings don't affect the final product. These cupcakes, available this month for $3.25 each as part of Daisy's Octoberfest celebration, are heartier and less sweet than their peers. Just don't expect the powerful flavors of their beer components to overwhelm.

The cupcake made with New Glarus Belgian Red, an oak-aged sour ale packed with copious amounts of tart Door County cherries, illustrates this perfectly. The beer comes through around the edges of the chocolate cake and slightly more so in the beer-infused cream topping. In between is a rich chocolate ganache. The only part of the treat that directly evokes Belgian Red's tangy sourness is the beer-soaked cherry on top.

Daisy's other Octoberfest cupcake is a tribute to the black and tan, and Daisy's iteration uses two big Ale Asylum beers: Satisfaction Jacksin double India pale ale and Big Slick stout.

The IPA's deep, malty body lends an almost muffin-like texture to the yellowish cake, and there is a hint of the beer's potent hops if you search for it. In a liquid black and tan, the stout is a topping; in the cupcake, it's an ingredient in both the delicious chocolate ganache and buttercream frosting.

Big Slick makes a noticeable splash here, with its bitter roastiness nicely balancing these sugary components. Black and tan is the beerier of these two cupcakes, but thanks particularly to that buttercream crown, it's also sweet enough that nobody will forget it's a dessert.

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