raspberry wheat ale cupcakes

How To Make raspberry wheat ale cupcakes

• Step 1
  For cake: Preheat over to 350'F Line two cupcake pans with cupcake liners.
• Step 2
  Whisk together cocoa powder, pudding mix and hot water
• Step 3
  Sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
• Step 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.
• Step 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.
• Step 6
  Add eggs, one at a time, making sure each is fully mixed in before adding the next.
• Step 7
  With mixer on low, add flour mixture in 2 batches, Adding the sour cream in between the two batches. Beat until completely combined.
• 
  Step 8
  Add beer and completely incorporate. Beat on high for about a minute to let the beer get beery-like in the batter.
• Step 9
  Pour out evenly to baking cups and bake for 15-18 minutes, or until a toothpick comes out clean.
• Step 10
  For Frosting: In a large mixing bowl combine powdered sugar, vanilla extract, coco powder, 2 sticks of unsalted butter and cream cheese.
• 
  Step 11
  Meanwhile in a medium sauce pan melt tablespoon of butter over medium heat.
• 
  Step 12
  Once butter is melted, add raspberries, white sugar and oranges to the pan. Mix to combine and heat through.
• Step 13
  Mix in salt.
• 
  Step 14
  Once liquids start to be pulled from fruit add the beer. Simmer for 15 minutes.
• 
  Step 15
  Strain solids from the liquids. Dispose of solids and reserve the simple syrup. Put syrup in fridge to cool for a few minutes.
• Step 16
  Beat cooled simple syrup into butter/ cream cheese/chocolate mixture until completely creamy.
• 
  Step 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.
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