Raspberry Lager Red Velvet Cupcakes

By SewingDragonfly

added by Wendy Rusch - www.justapinch.com
While working at a Sweets & Eats shop I noticed we had a Raspberry Beer as I was about to make some red velvet cupcakes...and well, the two things just sorta combined automatically in my mind......to those that know me, I know what you're thinking, Oh Surprise!!! lol The customers loved this cupcake, it always got rave reviews and I was asked to make it repeatedly. The shop has since closed, so thought I would share this with you, incorporating it into my own red velvet recipe! Enjoy!!! :o)

My notes: Made these for the first time 2/17/13. They are awesome! The soaking “syrup” was not at all sweet so I added about a tablespoon of sugar to it. It also needs to be boiled down more next time. I also thought there was going to be too much frosting but it was just enough. Will definitely be making these again.

4/29/15-I found an idea for a Blackberry Moon Cupcake. Chocolate cake w/Blue Moon Blackberry Tart Ale. Frosted with blackberry infused buttercream (see Lemon Cupcakes with Blackberry frosting). Drizzled with hot fudge and topped with a fresh blackberry.

Ingredients

• SOAKING SYRUP
• 1 btl raspberry beer, I like shock top raspberry wheat
• 8-10 fresh raspberries
• CUPCAKES
• 2 1/2 c cake flour
• 1 tsp baking soda
• 1 tsp salt
• 3 Tbsp cocoa powder
• 1/2 c butter, softened
• 1/2 c vegetable oil
• 1 3/4 c sugar
• 2 eggs
• 1 tsp vanilla
• 1 oz red food coloring
• 1 Tbsp apple cider vinegar
• 1 c raspberry beer, I like shock top raspberry wheat
• 24-30 fresh raspberries, for garnish
• FROSTING
• 8 oz cream cheese, softened
• 8 oz butter, softened
• 1 tsp vanilla
• 3-4 c powdered sugar

Details

Servings 24

Preparation

Step 1

1. For Soaking Syrup: Pour beer into a saucepan and add raspberries, bring to a gentle boil, stir occasionally, mashing raspberries as you stir. Once the beer has reduced by half, 7-10 minutes, remove from heat, allow to cool, then strain to remove raspberry bits. Set aside.

2. Preheat oven to 350. Line cupcake pans with liners, 24ish. Sift together flour, baking soda, salt and cocoa powder then set aside. In a large mixing bowl, cream together oil, butter and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla, vinegar, red food color and mix well. Add flour mixture alternately with beer starting and ending with flour mixture. Mixing until just blended. Fill liners 2/3 full and bake 17-20 minutes or until top springs back when touched lightly in the center. Remove from oven and cool in pans 10 minutes then remove to cooling racks, while still warm, brush tops a couple times with soaking syrup. Cool completely, then frost with cream cheese frosting. And top with a fresh raspberry, if desired.

3. For Frosting: In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary, add vanilla, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes

4. ***Before brushing on soaking syrup, I like to take the ugliest cupcake and put it in the food processor to make crumbs to sprinkle on top for decoration. :o)