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Steam Whistle Beer Cup Cakes

Adapted from Chef Gerry Crewe's Cooking with Beer; Favourites of Newfoundland & Labrador.

Preheat oven to 350 degrees F. Grease and flour a Bundt cake pan or line muffin tins with paper muffin cups. Cream butter and sugar. Stir in eggs, nuts, dates and spices. In a separate bowl, mix together flour, baking soda and salt. Stir in Steam Whistle Pilsner. Combine beer mixture with creamed mixture and stir until well blended. Bake in muffin tins for approximately 20 minutes, a large Bundt pan for approximately 1 hour and 15 minutes, or until cake tester comes out clean. Cool and apply icing. 

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract


In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and then gradually stir in the confectioners' sugar. Add food colouring for special occasions (red for Valentines; green for St Paddy’s). Store in the refrigerator after use.



  • 2 cups brown sugar
  • 1 cup butter
  • 2 eggs
  • 1 cup chopped nuts
  • 2 cups chopped dates
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. ground cloves
  • 2 cups Steam Whistle Pilsner
  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup shredded coconut (optional)