Because it is important in baking to be fearless. To try the things one would never try. That, my BFF, is how we are going to learn about what not to do as much as what we should do.

I’ve been thinking a whole lot about fearlessness lately, because as you may know, I am not the most fearless person. Using beer in a cupcake recipe is stretching me to my limit and, trust me, many people my age are using the line I set down as a baby-sized hurdle to step over.

What does it mean? Right now, it means I’m not getting into much trouble. None, really. The fearless, though, find lots of trouble when they get caught and, I suspect, they wonder what the H they are doing in front of a toilet on a Saturday night. Maybe they only consider this on Sunday morning.

It’s years later that I’m worrying about; I don’t think I want to be afraid of the same things I’m afraid of now- groups with loud boys who are drinking, girls who wear incredibly tight clothing and smoke cigarettes, parties, driving, the taste of any sort of alcohol that isn’t drowned by soda.
Honestly, I want to know what normal is for other people. I’m just not ready for it today.

Okay, so I am the “bad kids” target. I can accept it. But, won’t they find it supremely unexpected when they learn that my cupcakes are made with beer? This may elevate me in their eyes or, at the very least, give them something else to talk about besides their perception that I am a goody-goody.

Jillian tells me that one day I will do something at a party that I regret. I can’t imagine it, but not many people go through life without regret. It might happen. You can’t get drunk on beer cupcakes, though, so it probably won’t be as a result of this Friday Night Cake.

Chocolate Beer Cupcakes
Ingredients

* 3/4 cup soy milk or regular milk
* 1 teaspoon apple cider vinegar
* 1 cup plus 2 Tablespoons flour
* 1/3 cup cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup beer. (It MUST be dark beer, stout, like Guiness! I used a Chocolate Stout. (sorry Guiness)
* 3/4 cup granulated sugar
* 1/3 cup canola oil
* 1 1/2 teaspoons vanilla extract

The Glaze: 1 cup confectioners sugar mixed with 2 Tablespoons Stout.

Directions:

1. In a small bowl sift or stir with a whisk: flour, cocoa, baking powder, baking soda, salt.
2. In a large bowl whisk together the soy milk and vinegar.
3. Add Stout, sugar, oil and vanilla to the milk mixture.
4. Add dry ingredients in two big pours, mixing well after each.
5. Fill cupcake liners 3/4 full
6. Bake 20 minutes.
7. Cool.
8. Top with the glaze and sprinkles if you like. I always like sprinkles!