Raspberry Wheat Ale Cupcakes

Maggie May Schill Recipe

By Maggie May Schill NakedMaggie

My husband brought home a bottled six-pack of Shocktop Raspberry Wheal Ale. Which is basically a raspberry flavored Belgian-style ale. It has a nice raspberry flavor-- nice beer for after dinner in my opinion. However my husband tends to buy these things and then leave them in the fridge for a few days at a time. If you leave something in my fridge for too long it eventually gets cooked into something else. Which in this case is what happened.


Recipe Rating:
 2 Ratings
Serves:
24
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

FOR CAKE
1 1/2 c
unsalted butter, softened
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1 1/4 c
unsweetened cocoa powder
3/4 c
hot water
1 3/4 c
all-purpose flour
1 1/4 tsp
kosher salt
1 tsp
baking powder
1 tsp
baking soda
2 c
white sugar
4 large
eggs, room temperature
2 tsp
vanilla extract
12 oz
(1 bottle) shocktop raspberry wheat ale
3 oz
chocolate pudding mix
FOR FROSTING:
8 oz
(1 pack) cream cheese, softened
2 stick
unsalted butter, softened
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1/2 tsp
vanilla extract
1/4 tsp
kosher salt
1/2 pt
fresh raspberries
1 medium
navel orange, peeled and sliced roughly
1/4 c
powdered sugar
1 c
white sugar
1/2 c
shocktop raspberry wheat ale
2 stick
unsalted butter, softened
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1 Tbsp
unsalted butter
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Directions Step-By-Step

1
For cake:

Preheat over to 350'F
Line two cupcake pans with cupcake liners.
2
Whisk together cocoa powder, pudding mix and hot water
3
Sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
4
Heat sauce pan over medium heat
Once pan is hot add butter, vanilla and sugar, mix until butter is melted and sugar is fully incorporated.
5
Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing.
6
Add eggs, one at a time, making sure each is fully mixed in before adding the next.
7
With mixer on low, add flour mixture in 2 batches, Adding the sour cream in between the two batches.

Beat until completely combined.
8
Add beer and completely incorporate. Beat on high for about a minute to let the beer get beery-like in the batter.
9
Pour out evenly to baking cups and bake for 15-18 minutes, or until a toothpick comes out clean.
10
For Frosting:

In a large mixing bowl combine powdered sugar, vanilla extract, coco powder, 2 sticks of unsalted butter and cream cheese.
11
Meanwhile in a medium sauce pan melt tablespoon of butter over medium heat.
12
Once butter is melted, add raspberries, white sugar and oranges to the pan. Mix to combine and heat through.
13
Mix in salt.
14
Once liquids start to be pulled from fruit add the beer.

Simmer for 15 minutes.
15
Strain solids from the liquids. Dispose of solids and reserve the simple syrup. Put syrup in fridge to cool for a few minutes.
16
Beat cooled simple syrup into butter/ cream cheese/chocolate mixture until completely creamy.
17
Assembly:

Not much to it. Just frost the cupcake and garnish however you see fit. I chose to garnish them with a little chocolate syrup and a fresh raspberry on top.

About this Recipe