Raspberry Lager Cupcakes Recipes

Steps:

• Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
• Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
• Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
• Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
• Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Steps:

• 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.
• 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.
• 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
• ***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)
• If you prefer not to use the beer in your cupcake, you can use buttermilk plus 1 tsp raspberry extract. And for the soaking syrup I'd use Apple Raspberry Juice in place of the beer and proceed the same way. Also, here is a link for store locator for Shock Top Brand Beer, There are other raspberry beers too, so if Shock Top is not available in your area, please ask your local liquor store clerk. http://www.shocktopbeer.com/s/index.php/store-locator/ Enjoy!!! :o)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.

Steps:

• Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
• Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
• Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.