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| Photo courtesy of the Cooking Corner. |
Months ago, during my internet travels, I came across a recipe that added beer to cupcakes. I was intrigued. With "girls poker night" and the Superbowl coming up, I felt compelled to try making cupcakes from scratch, using fruity beer.
What a project! The cupcakes themselves weren't difficult at all to make, but just a bit more time consuming than I expected (countless interruptions). The icing recipe I used however was a total flop. It poured on like goo and I had enough for 4 more batches. Yikes!
The perfect example of "almost homemade" are these cupcakes. The little cakes are moist and the flavor is great with the bright sparkle of citrus. Even though I consulted one of my "Food Friends" about the frosting (there is a difference), and she showed me just how to do it right, I totally recommend buying ready made and doctoring it up.
What a project! The cupcakes themselves weren't difficult at all to make, but just a bit more time consuming than I expected (countless interruptions). The icing recipe I used however was a total flop. It poured on like goo and I had enough for 4 more batches. Yikes!
The perfect example of "almost homemade" are these cupcakes. The little cakes are moist and the flavor is great with the bright sparkle of citrus. Even though I consulted one of my "Food Friends" about the frosting (there is a difference), and she showed me just how to do it right, I totally recommend buying ready made and doctoring it up.
Beer Cupcakes
Cupcake Ingredients -
3/4 cup butter at room temp.
3/4 cup butter at room temp.
1-3/4 cups sugar
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3 eggs, room temp.
1 tsp. vanilla
1/2 tsp. zest – lime or orange
1 cup beer - Corona or Blue Moon
1/4 cup milk
Lime or orange wedge, cut in quarters as garnish
Preheat oven to 375 degrees. Fill 2 muffin tins with 24 cupcake liners.
Mix flour, baking powder and salt, set aside.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Add vanilla and zest.
Mix milk and beer. Add liquid and dry ingredients alternately to eggs, beating well.
Mix milk and beer. Add liquid and dry ingredients alternately to eggs, beating well.
Fill cupcakes 2/3 full. Bake 18 minutes. Poke holes in top of each cupcake with a skewer or large toothpick and brush with a little bit of beer, just enough to moisten the tops.
Frosting -
Scoop one container of cream cheese frosting into a small bowl. Add one teaspoon of zest (fruit of choice) and mix until combined.
Spread onto cupcakes when cooled. Store in an airtight container.
Makes 24 cupcakes.
Makes 24 cupcakes.
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