Raspberry beer muffins with raspberry beer frosting

16 Aug

If you remember, back in the day I made beer cupcakes. They were savory, with green onions and cheddar cheese and enough weight to count as a meal.

They were delicious -but sometimes, your friends bring you fruit beer, and then what’s a gal to do?

Make cupcakes. Obviously.


Raspberry beer cupcakes with white chocolate chunks and raspberry beer frosting

For the cupcakes

1 1/2 cups flour

2 tsp baking powder

2 tablespoons sugar

3/4 cup white chocolate chunks

1/4 cup butter (1/2 stick)

6 oz raspberry beer (I used Shocktop)

For the frosting

6 oz raspberry beer

3 tablespoons butter

Powdered sugar (approx 1.5 cups)

1) Preheat the oven to 350, and line a muffin tin with cupcake liners.

2) Mix flour and baking powder in a bowl

3) Add white chocolate chunks.

4) Melt butter, and add to the mixture.

5) Add beer, and stir until just barely mixed. Fill muffin tins 2/3 full, and bake for 18-22 minutes (or until knife inserted comes out clean).

6) In a separate bowl, combine melted butter, raspberry beer, and powdered sugar until the frosting is the consistency you want. As you can tell from the picture, I ran out of powdered sugar, so…prepare better than I did.


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