raspberry wheat ale cupcakes

★★★★★ 2
a recipe by
Maggie May Schill
Jacksonville, FL

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.

★★★★★ 2
serves 24
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For raspberry wheat ale cupcakes

  • 1 1/2 c
    unsalted butter, softened
  • 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 lg
    eggs, room temperature
  • 2 tsp
    vanilla extract
  • 12 oz
    (1 bottle) shocktop raspberry wheat ale
  • 3 oz
    chocolate pudding mix
  • 8 oz
    (1 pack) cream cheese, softened
  • 2 stick
    unsalted butter, softened
  • 1/2 tsp
    vanilla extract
  • 1/4 tsp
    kosher salt
  • 1/2 pt
    fresh raspberries
  • 1 md
    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
  • 1 Tbsp
    unsalted butter

How To Make raspberry wheat ale cupcakes

  • 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.