Shock Top Cupcakes

Shock Top Cupcakes

Recipe By: MADE BY LIA

Yields 12 regular cupcakes, 24 mini cupcakes

Citrus Cupcake Batter:

1 stick unsalted butter
3/4 cup sugar
zest from 1 lime, lemon & 1/2 an orange
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2 eggs, room temperature
2 tsp vanilla extract
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1/2 cup milk
1/4 cup Shock top beer
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1 1/2 cup cake flour
1/2 Tbsp baking powder
1/4 tsp salt

Directions:

Preheat oven to 350 degrees.

Cream the butter, sugar & citrus zests in a mixer fitted with the paddle attachment until light & fluffy.

Add the eggs & vanilla one at a time, mixing well after each addition, scrape down the bowl .

Sift the flour, baking powder & salt together in a separate bowl.

Add the flour and milk/beer to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until all ingredients are combined and batter is smooth.

Pour batter into prepared pan and bake until cake springs back when lightly touched. Cool on wire wrack

Orange Caramel Filling

1/2 cup sugar
1 tsp honey
1 1/2 Tbsp water
1/4 tsp coarse salt
1 tsp orange zest
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1/2 cup heavy cream
1/4 Tbsp butter

Directions:

Combine sugar, salt, honey, orange zest & water in a saucepan. Cook over low/medium heat until sugar dissolves & turns dark amber in color. Remove from heat, slowly whisk in heavy cream & butter. Return back to medium heat, stir constantly (it will be bubbling vigorously) and cook till the temperature reaches 235-240 degrees. Let cool before filling the cupcakes.

Coriander Buttercream:

2 sticks unsalted butter, room temperature
1 & 1/2- 2 cups powdered sugar
2 tsp vanilla
2 tsp ground coriander
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1 Tbsp heavy whipping cream

Directions:

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla coriander.  Mix on medium speed for another 5 minutes. Add heavy cream, mix until incorporated.

To Assemble:

After your cupcakes have cooled, fill them with the orange caramel. Using a round or star piping tip & piping bag or a spatula, frost your cupcakes. Top with a pinch of coriander and orange zest for garnish. Serve with an ice cold Shock Top beer. Cheers!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Yield 24 cupcakes or 48 mini cupcakes

 

Vanilla Bean Cake

2 sticks unsalted butter, softened
1 1/2 cup sugar
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4 eggs, room temperature
2 tsp vanilla extract
1 vanilla bean
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1 1/4 cup milk, room temperature
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3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
 

DIRECTIONS

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & vanilla bean.

In a separate bowl, whisk together the flour, baking powder & salt.  

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until all ingredients are combined and batter is smooth.

Prepare your cupcake pan with cupcake liners. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Place into the oven and bake until the cupcakes springs back when lightly touched. Place cupcakes on a wire wrack to cool before icing.

 

Strawberry Jam

12 oz frozen strawberries
1 cup sugar
zest and juice from ½ lemon

Directions

I love making homemade jam, it's so easy and makes all the difference! Place strawberries into saucepan; cook down over medium low heat until strawberries have lost their shape. Add sugar, lemon zest & lemon juice. Let simmer until thickened. Allow to cool before filling the cupcakes. 

Vanilla Bean Buttercream 

2 sticks unsalted butter, room temperature
1 1/2- 2 cups powdered sugar
1 vanilla bean
2 Tsp vanilla extract
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1 Tbsp heavy whipping cream
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Fresh strawberries for garnish

 

DIRECTIONS

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla and almond extracts, mix on medium speed for another 5 minutes. Lastly, add in the heavy cream & mix until incorporated.

Once cupcakes and jam are cool. Fill or top each cupcake with the strawberry jam. Then, using a large piping bag, fitted with a 1M or star tip, scoop in the icing. Starting at the edge, swirl the icing in a circular motion to the center of the cupcake. Top with fresh strawberries, yum! Perfect sweet for summer gatherings! 

Watermelon Cupcakes

Watermelon Cupcakes

Recipe By: MADE. BY LIA

Makes 24 cupcakes

2 sticks unsalted butter, softened
1 1/2 cup sugar
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4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
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1 1/4 cup milk, room temperature
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3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
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4 drops pink gel food coloring
2 drops orange food coloring
2 drops red food coloring
1/4 cup black jimmie sprinkles

 

Directions:

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder & salt.  

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in the sprinkles and food coloring & mix until all ingredients are combined and batter is smooth.

Prepare your cupcake pan with green cupcake liners. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Place into the oven and bake until the cupcakes springs back when lightly touched. Place cupcakes on a wire wrack to cool before icing.

 

Buttercream Frosting

2 sticks unsalted butter, room temperature
1 & 1/2- 2 cups powdered sugar
1 tsp vanilla
2 tsp almond extract
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4 drops pink food coloring
2 drops orange food coloring
2 drops red food coloring
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1 Tbsp heavy whipping cream
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mini chocoloate chips or black jimmie sprinkles for garnish

 

Directions:

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla and almond extracts, mix on medium speed for another 5 minutes. Add in the food coloring, mix to combine. Lastly, add in the heavy cream & mix until incorporated.

Using a large piping bag, fitted with a 1M or star tip, scoop in the icing. Starting at the edge, swirl the icing in a circular motion to the center of the cupcake. Top with mini chocolate chips or black jimmies & enjoy! Perfect for summer BBQs or just because!

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Recipe By: MADE BY LIA

Yields 24 cupcakes

Chocolate Cake:

¾ cup cocoa powder
1 ½ cup flour
1 ½ cup sugar
¾ tsp baking powder
¾ tsp salt
1 ½ tsp baking soda
2 eggs
½ cup milk
¼ cup sour cream
3 tbsp canola oil
¾ cup warm coffee
2 tsp vanilla

Directions:

Preheat oven to 350 degrees.

Place dry ingredients into mixing bowl fitted with a paddle attachment. Add all ingredients except coffee and mix on low till combined. Slowly pour in warm coffee. Scrape down bowl, let mix until batter is smooth.

Bake for approximately 12-15 minutes.

Let cool on wire wrack.

Peanut Butter Filling

8 oz cream cheese, softened
1 cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla
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½ cup heavy whipping cream
1 tbsp powdered sugar
½ tsp vanilla

Directions:

Beat cream cheese & peanut butter in a mixer fitted with the paddle attachment until smooth and creamy. Add powdered sugar & vanilla, beat till smooth.

In a separate or same bowl with a whisk attachment whip the heavy cream, powdered sugar and vanilla until firm stiff peaks. Fold whipped cream mixture into peanut butter mixture until light & fluffy.

Chocolate Buttercream frosting:

4 sticks unsalted butter, room temperature
3 cups powdered sugar
¾ cup cocoa powder
4 tsp vanilla
3-6 Tbsp heavy whipping cream

Directions:

In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes) Slowly add in powdered sugar & cocoa, mix for another 5 minutes.  Add heavy cream & vanilla, mix on low until cream is incorporated. Place a size 1M tip into your piping bag & fill with icing to make a swirl or use a spatula to ice the cupcakes.

Top with butter cups for garnish, yum!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Recipe By: MADE. BY LIA

Yield 12 cupcakes

Pumpkin Spice Cupcake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
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2 eggs, room temp
2 tsp vanilla extract
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1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

- Preheat oven to 350 degrees
- Place both sugars, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves.
- Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl. 
- Add 1/2 the flour, mix until incorporated, then add in sour cream and then add the remaining flour. Mix until batter is smooth. 
- With an ice cream scoop, scoop batter into cupcake liners.
- Bake for approximately 12-15 minutes, until golden and cake springs back when lightly touched. 

Salted Caramel

1 cup sugar
2 tsp honey
3 Tbsp water
1/2 tsp coarse salt
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1 cup heavy cream
1/2 Tbsp butter
2 tsp bourbon (optional) 

Combine sugar, salt, honey & water in a saucepan, cook over low/medium heat until sugar dissolves & turns dark amber in color. Remove from heat, slowly whisk in heavy cream & butter. Return back to medium heat & cook till the temperature reaches 235-240 degrees. Let cool

 

Vanilla Bean Buttercream Frosting

1lb butter, unsalted, softened
1- 1 1/2 lb powdered sugar
1/2 vanilla bean or 4 tsp vanilla extract
4 tbsp heavy whipping cream 

Directions

In a mixer fitted with a paddle attachment, cream butter until smooth & fluffy, slowly add powdered sugar, then add cream and vanilla bean, mix until smooth.

 

To Assemble

Place caramel into a piping bag and fill each cupcake. With a spatula spread vanilla bean buttercream onto cupcakes or use a piping bag and a star tip to make a swirl on top. Drizzle caramel on top of cupcakes for extra yumminess! 

Serve immediately or refrigerate for up to 2 days.