Raspberry Wheat Ale 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:

• 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.

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:

• Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.

Steps:

• Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
• Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
• Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
• Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, and boil for a total of 10 minutes without any hops.
• Add Willamette hops and 1/2 ounce Fuggles hops; for bittering, continue to boil. After an additional 45 minutes add remaining Fuggles hops for flavor, add the copper chilling coil to sterilize it and continue to boil.
• After an additional 14 minutes add Kent Goldings hops for aroma, stir, and immediately switch off the heat. Remove the pot containing the wort to the sink, attach one plastic tube to faucet and the copper inflow and another to the copper outflow, the other end runs into the sink, and turn on the cold water. Cool it down to fermentation temperature of 75-degrees F. This takes about 20 to 25 minutes.
• Next, the wort is transferred into a 5 gallon sterilized fermenter. Shake the container to add air to the wort. Finally the yeast is added to the fermenter and an airlock is attached. This fermenter is allowed to stand for 1 week prior to the addition of the raspberries.
• At the end of the week, take a large stockpot and add the raspberries and 1 to 2 quarts water. Bring ingredients to 140-degrees F. and allow to stay at this temperature for 30 minutes.
• Set aside and let cool. Once cooled, add this into a 6 gallon sanitized fermenter through a sterilized funnel. Siphon the beer from the previous week into the same fermenter once the raspberries have cooled. If you do not let it cool, you could kill the yeast. Attach airlock and allow it to ferment an additional week.
• At the end of the week siphon the beer off the raspberries into a third fermenter and allow to finish fermentation for 1 to 2 more weeks.

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.