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raspberry wheat ale cupcakes

(2 ratings)
NakedMaggie avatar
Recipe by
Maggie May Schill
@NakedMaggie
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 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For raspberry wheat ale cupcakes

  • 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 lg
    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 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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