26th Feb2012

Raspberry Lambic Beer Cupcakes

by cupcakedaydreams

raspberry lambic beer cupcakes

Admittedly, I’ve never been much of a drinker which definitely changed after I started dating a semiprofessional Irish drinker. In the beginning, you could not pay me to drink me beer—that is until I was handed a Belgium Lambic. What kind self-respecting sugar addict would NOT like this sweet brew? That’s all it took to get me hooked. Lagers, ales, porters, stouts—dark, pale, whatever… I was on board. Not only did I begin to enjoy them but slowly began to CRAVE them. We may or may not have hit up the Guinness brewery at 10 in the morning (immediately following a nonstop day of traveling to Dublin and on no sleep).

So to kick off a trio of beer cupcake recipes (more to come in the next couple of weeks) is an ode to my gateway beer, a raspberry Lambic cupcake. These cupcakes turned out better than I could have hoped for. The cake is light, moist and surprisingly there is a fizziness/carbonated quality to them. The raspberry garnish also serves as a nice little cup for a sip of the beer.

raspberry lambic beer with bottle

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Raspberry Lambic Beer Cupcakes

Ingredients

    Raspberry Lambic Cake
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup raspberry Lambic beer
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
    • Raspberry Lambic Cream Cheese Frosting
  • 8 oz cream cheese, room temperature
  • 4 oz (1 stick) unsalted butter, room temperature
  • 2-3 cups powdered sugar
  • 10-15 fresh raspberries (more for garnish if desired)
  • 2 tablespoons raspberry Lambic beer (or to taste/texture preference)

Instructions

  1. Preheat oven to 350F degrees
  2. Line 2 standard cupcake pans
  3. In a medium bowl combine flour, baking powder, baking soda and salt, whisk until smooth
  4. In a separate bowl whisk together the eggs, set aside
  5. In a mixer with a paddle attachment cream the butter until smooth
  6. Once the butter is smooth slowly add butter while continuing to mix
  7. Continue to cream the butter and sugar mixture until light and fluffy (about 5 minutes), occasionally stopping to scrape the butter down the sides of the bowl
  8. Begin to add the eggs one tablespoon at a time, again stopping to scrape the sides of the bowl as needed. Beat until smooth and the sugar has been fully incorporated (it shouldn’t be sandy in texture)
  9. By hand mix in about 1/4 of the dry mixture with a rubber spatula and then alternate with 1/3 of the beer mixture until completed
  10. Fill cups about 3/4ths full and bake for 20-25 minutes or until a toothpick inserted comes out clean. Cake should be light and fluffy!
    11. For the Raspberry Lambic Cream Cheese Frosting
  11. Combine cream cheese and unsalted butter in the bowl of an electric mixer fitted with the paddle attachment.
  12. Whip until soft and creamy.
  13. Add the powdered sugar ½ cup at a time alternating with the raspberry Lambic beer until the frosting is your desired consistency. The more sugar you add the thicker/sweeter the frosting will be. Alternately, the more beer you add the thinner the frosting will be.
  14. Once you’ve reached your desired consistency on medium speed mix in all fresh raspberries – the mixer will break up the berries and speckle the frosting.
  15. Frost cupcakes and garnish with a fresh raspberry, I even put in a bit of the beer into the raspberry cavity!
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raspberry lambic beer cupcake

 

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28th Jul2011

PBJ: Peanut Butter and Fresh Raspberry Jam

by cupcakedaydreams

The Cupcake Swap: Week 6

Peanut Butter and Jelly Collage

I’ve been waiting to test a peanut butter and jelly recipe since the first time I laid eyes on them at Crumbs in New York City— it’s only been 4 years! I rarely bake cupcakes to just consume for myself and I am sensitive to people’s food allergies so I usually try to avoid nuts. When this week’s cupcake recipient named peanut butter and raspberries among their favorite flavors it was a no brainer. I also like that this recipe gives you enough for a baker’s dozen or a baker’s cupcake dozen (14). Perfect to give a dozen cupcakes to someone with enough to taste test.

Before we start…two warnings: 1. there is no shortage of peanuts in this recipe! 2. If you opt to make the fresh jam (which is my favorite summer treat) be very careful when you cook/handle this. I was the recipient of some pretty wicked burns, safety first people!

Raspberry Jam cooking

Fresh Raspberry Jam

2 cups fresh raspberries, mashed

2 cups sugar

  1. Heat the mashed raspberries in a large pot (the raspberries will increase in size when it’s heated).
  2. Stir over a high heat until mixture reaches a full rolling boil (will double in size).
  3. Boil for about 2 minutes—be very careful, this mixture will get extremely hot and will bubble.
  4.  Add in the sugar and while stirring.
  5. Bring to a boil while stirring constantly for about another two minutes.
  6. The mixture will be fluid. Transfer to a bowl with an electric mixer. Again be VERY CAREFUL while you transfer the mixture is extremely hot and can easily burn you if it splatters onto your skin.
  7. Beat the mixture on low until it reaches the desired consistency. If you over mix it (ie. it gets to thick) whip in some water to thin the jam.
  8. Set aside at room temperature to cool.

 

Peanut Cake

2/3 cup flour

1/2 cup peanut flour (they sell this at Trader Joe’s you can also grind fresh peanuts to make the flour)

1 cup sugar

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup whole milk ricotta cheese

1 stick butter, unsalted at room temperature

4 eggs, large at room temperature

 

  1. Preheat oven 350 degrees.
  2. Line 12- cupcake pan (this recipe makes about 14)
  3. In a bowl fitted with an electric mixer, combine the peanut flour and the sugar.
  4. Add the ricotta and beat to combine.
  5. Divide butter into 6 portions. While beating at low speed, add butter one portion at time. Wait for the butter to combine completely before adding the next piece.
  6. Scrape the bowl, and continue to beat for about 2 minutes.
  7. Crack eggs into a separate bowl and whisk together.
  8. At low speed gradually add eggs about a tablespoon at a time, again waiting for the eggs to mix in completely before adding more.
  9. Scrape the bowl, and continue to beat again for about 2 minutes.
  10. In a separate bowl combine flour, salt, and baking powder and whisk to combine.
  11. Gently fold flour mixture into the cake batter until combined.
  12. Divide batter into cupcake liners, about 2/3s full. This should yield between 13-15 cupcakes.
  13. Bake at for about 25 minutes or until toothpick into the center comes out clean.

Peanut Butter Frosting

Peanut Butter Frosting

3/4 cup of smooth peanut butter (or chunky if you prefer!) at room temperature

1 ½ sticks unsalted butter at room temperature

1 tablespoon vanilla extract

3 cups confectioner’s sugar (whisked or sifted)

Milk for desired consistency (3-5 tablespoons)

Mini Nutter Butter cookies for garnish

12-15 fresh raspberries for garnish

 

  1. Combine the peanut butter, butter, and vanilla in a bowl fitted for an electric mixer.
  2. Beat until light and fluffy, about 1-2 minutes.
  3. Add the sugar until well combined.
  4. Add a tablespoon of milk one at a time until the frosting reaches your desired.

 

Assembly

With a serrated knife cut an inverted cone into the cooled cupcakes and remove it. Cut off the bulk of the cone cake so that just the top remains. Fill the cupcake with a teaspoon of the raspberry jam filling and replace the top of the cupcake. Once all of the cupcakes are filled frost with the Peanut Butter Frosting and garnish with a fresh raspberry and Nutter Butter cookie.

PBJ Cupcake Cut Away

 

 

Category : Cake Events, Cupcake Swap, Recipes, Scratch
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