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!

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!