Turns out summer’s just a Sharpshooter away! Say hello to patio season and long warm nights with our Sharpshooter Session IPA, brewed with orange peel and Jarrylo hops. Clearly, Sharpshooter would make a perfect companion to your next backyard party, but GLBC Restaurant Manager and entertainer extraordinaire Bailey Trenchard takes it a step further with her new dessert. Inspired by Sharpshooter’s tangy citrus flavors, Bailey’s created a refreshing summer dessert that would fit right in at your next cookout or picnic. Next time you pick up a 6-Pack of Sharpshooter Session Wheat IPA, make sure you save a bottle for:
Sharpshooter Mini Bundt Cakes with a Triple Citrus Glaze
Prep Time: 25 minutes
Cook Time: 18-20 minutes
Serves: 24 cakes
Ingredients - Cakes
- 1 C softened butter
- 1 ½ C brown sugar
- 1 C sugar
- 2 tsp vanilla
- 4 eggs
- 4 C flour
- 1 tbsp baking powder
- 1 C milk
- 1 12 oz. bottle Sharpshooter Session Wheat IPA
- Zest and juice of 1 large orange
Ingredients – Glaze:
- Zest and juice of 1 large orange
- Zest and juice of 1 lemon
- ¼ C pineapple juice
- 2 ½ C powdered sugar
Method – Cakes:
Pre-heat oven to 350 degrees. In the bowl of an electric mixer, combine softened butter, brown sugar, and sugar. Mix until combined. Add vanilla and eggs, one at a time. Do not over-mix. In a separate bowl, sift together flour and baking soda. Add half of the flour to the wet ingredients and mix until smooth. Add milk, then other half of flour mixture and mix until smooth. Add Sharpshooter, orange juice, and zest, and mix until well-blended. Portion two ounces of mix in 24 unlined muffin tins and bake at 350 degrees for 18-20 minutes. Cool completely before removing from pans and glazing.
Method—Glaze:
Zest and juice orange and lemon in a medium-sized bowl, then add pineapple juice. Whisk in powdered sugar ½ cup at a time, and continue whisking until mixture is smooth. Ladle onto cooled cakes right before serving.
