Raspberry Wheat Ale Cupcakes

7
Maggie May Schill

By
@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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
24
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

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FOR CAKE

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 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
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
1 Tbsp
unsalted butter

How to Make Raspberry Wheat Ale Cupcakes

Step-by-Step

  • 1For cake:

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

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

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

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

    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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