Shiner Ruby Redbird Cupcakes with St. Germain Buttercream Frosting

9 Jun Shiner Ruby Redfruit Cupcakes

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Behold the lowly grapefruit. While lemons, limes and oranges have risen to citrus celebrity status thanks to their liaisons with Leinenkugel, Corona and Blue Moon, the poor grapefruit has had to sit on the sidelines, the wallflower of all citrus fruits. There’s been no ice-cold craft brew pairing for this lonely yellow fellow. No, Mr. Grapefruit has had to content himself with merely adding a little brightness to ho-hum diner breakfasts and the obligatory winter fruit salads.

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Until now. Once again, Shiner has risen to the occasion, delivering the grapefruit from its mediocre existence. Take a look at Shiner’s Ruby Redbird – a crisp, refreshing beer brewed with Texas Ruby Red grapefruit juice. What Blue Moon has done for the orange, Shiner’s has done for the grapefruit, the signature citrus of the Rio Grande Valley.

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Having happened upon this latest summertime citrus quaff, there was no way I could resist giving it the b.u.i. treatment. So I grabbed a few of the golden globes, set about concocting some grapefruit curd and here you have it – Shiner’s Ruby Redfruit cupcakes, filled with just-the-right-amount-of-tartness grapefruit curd, and topped with St. Germain buttercream (which lends itself beautifully to these favors, if I do say so myself.)

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So before it gets too hot to fire up the oven this summer, give these cupcakes a try – a tart & delightful cupcake from a “tart & delightful beer” – thanks Shiner!

SHINER’S RUBY REDFRUIT CUPCAKES

Makes approx. 18 cupcakes

As I often do with the beer infused cupcakes, I started with a box mix. With the extra steps required for the grapefruit curd, it makes sense to save a little time using a mix. Start with the curd first, so it has time to cool.

GRAPEFRUIT CURD

From Cooking Light magazine

(This recipe calls for grated grapefruit rind and fresh squeezed grapefruit juice. I find it’s much easier to grate the rind first and then extract the juice.)

2 teaspoons grated grapefruit rind

2/3 cup freshly squeezed grapefruit juice

1/2 cup sugar

2 tablespoons fresh lemon juice

4 large egg yolks

2 tablespoons chilled butter, cut into small pieces

Combine first 5 ingredients in the top of a double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain the juice mixture through fine sieve into a bowl. Discard solids. Add butter, stirring well with a whisk. Cool completely. This will keep in the fridge for up to a week.

CUPCAKES

When using a box mix, follow the directions on the box, but substitute the amount of water called for with the same amount of grapefruit beer. I used Pillsbury for this recipe, so this recipe follows those directions. 

1 box yellow cake mix

3 eggs

1 cup Shiner Ruby Redfruit beer

1/3 cup butter, room temperature

2 teaspoons grated grapefruit rind

Preheat oven to 350 degrees. Line cupcake tins with paper liners.

Mix all ingredients in large bowl of stand mixer until just combined, then mix at medium speed for two minutes. Fill prepared cupcake pans. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. Let cool in pans for 5 minutes, then remove to racks and cool completely.

Once cool, remove small portion from the center of each cupcake (I like to use a melon-baller for this task.) Fill each cupcake with a small dollop of grapefruit curd, then frost as desired.

St. GERMAIN BUTTERCREAM

1 cup unsalted butter, room temperature

4 cups confectioners sugar

2 tablespoons St. Germain liqueur

1 – 2 teaspoons grated grapefruit peel

1 tablespoon freshly squeezed grapefruit juice

In large bowl of stand mixer, cream together butter and grapefruit rind. Add confectioner sugar, St. Germain and juice and mix on low-speed to combine, then at high-speed for 4 -5 minutes, until light and fluffy. Frost as desired.

Enjoy!

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National Beer Day Cupcakes

7 Apr

We love beer, we love cupcakes, and we really love beer in cupcakes! In honor of National Beer Day, here are my favorite beer-infused cupcake recipes:

Blue Moon Cupcakes

Blue Moon Cupcakes

Blue Moon Cupcakes with Orange Buttercream Frosting

Leinenkugel's Cupcakes

Leinenkugel’s Cupcakes

Leinenkugel Cupcakes with Lemon Buttercream Frosting

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Fenway Park Cupcakes with Sam Adams Boston Lager

Corona Cupcakes with Tequila Lime Buttercream

Corona Cupcakes with Tequila Lime Frosting

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Pumpkin Shandy Cupcakes with Ginger Limoncello Buttercream

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Birthday Beer Cupcakes

Chocolate Stout and Pretzel Cupcakes

Chocolate Beer and Pretzel Cupcakes

 

Most of these recipes are so easy but SO delicious.

What a great way to have your beer and eat it too!

 

Easter Peeps Cupcakes with Marshmallow Vodka Buttercream Frosting

5 Apr

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In the candy kingdom, nothing says Easter like the classic yellow Peeps chick. Love them or hate them, it wouldn’t be an Easter basket without them.

Although Peeps originally were hatched as the iconic yellow chicks, there are now all kinds of colors and shapes and holidays to choose from: hot pink bunnies, purple chicks, green christmas trees, even an odd shade of brown gingerbread boy. There are debates about the best way to eat a Peep – I subscribe to the stale-er, the better method myself – and now you can even get chocolate dipped Peeps (which are amazing). Peeps-eating contests have arisen, with the internationally acclaimed “Peep Off” competition held the first Saturday after Easter in Maryland.

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Apparently, Peeps aren’t just for eating anymore. The Peeps diorama has become an art form unto itself, with several contests being held annually to celebrate that form of artistic expression. Actually, some of the dioramas are pretty amazing, with Star Wars evidently one of the more popular themes.

So popular has this candy become, there are now entire stores, Peeps & Co., dedicated to everything Peeps: the classic Peeps candy, of course, as well as Peeps water bottles, giant stuffed Peeps toys, Peeps t-shirts, keychains and refrigerator magnets. You name it, there’s a Peeps for that.

I’ve decided it was time to engage in a little Peeps artistic expression myself. And so, for your Easter holiday dessert table I bring to you –  the Peeps cupcake! An easy limoncello cupcake with lemon curd filling, covered in an amazing marshmallow vodka buttercream and topped with the classic yellow Peep. From my Easter basket to yours, Happy Easter!

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LIMONCELLO CUPCAKES

Makes approx. 1 1/2 dozen cupcakes

1 Betty Crocker white cake mix

1 cup water

1/4 cup limoncello

1/3 cup vegetable oil

3 egg whites

zest of one lemon

1 jar lemon curd (Trader Joe’s is amazing)

Preheat oven to 350 degrees. Line cupcake tin with paper liners and set aside.

In large mixing bowl, combine cake mix, water, limoncello, oil, egg whites and lemon zest at low speed for 30 seconds, then 2 minutes at medium speed, scraping bowl a few times.

Fill cupcake tins about half full. Bake at 350 degrees for 14-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes, then remove to wire racks to cool completely.

When cool, use a melon-baller to remove a small portion of each cupcake. Fill each hole with a small amount of lemon curd and then frost as desired.

MARSHMALLOW VODKA BUTTERCREAM

1 cup butter

1 cup marshmallow Fluff

3 cups confectioners sugar

pinch salt

2 tablespoons marshmallow vodka, or to taste

Marshmallow Peeps

Cream butter and marshmallow Fluff together in large bowl of electric mixer until well combined and fluffy. Add confectioners sugar, salt and 2 tablespoons of vodka, mixing on low speed until combined, then on high speed until light and fluffy, approx. 5 minutes. Frost cupcakes as desired and top with a Peep.

Enjoy!

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