Raspberry Wheat Ale Cupcakes Recipes

RASPBERRY CUPCAKES RECIPE

Steps:

• Begin by preheating the oven to 350 degrees Next, use a mixing bowl of a stand mixer and start to add the flour, baking powder, baking soda, salt, cocoa, and sugar. Mix on low, just enough to blend up the mixture. Turn the mixer off and add the butter, heavy cream, eggs, chocolate milk, and vanilla. Once done, mix on low until all ingredients are mixed well. Then turn the mixer for one minute on medium-high. Once that is done, take and turn off the mixer, and don't forget to scrape down the sides of the bowl with a spatula. Place the 24 cupcake liners into a cupcake pan and fill them 2/3 full with the mixed batter. Put them in the oven abd bake them at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Once the cupcakes are done baking, take them out of the oven and move them to a wire cooling rack. Cool them completely before starting to frost. Next, take and rinse the raspberries under cool water and let them dry on paper towels. Put 1 cup of the raspberries into your blender with 1/2 cup of the sugar as well and blend until they are all mashed up. Once done, set aside. Now it's time to make the frosting. In a mixing bowl, mix together the butter and cream cheese until it's mixed well and fluffy. Next, you're going to add in the cream, smashed raspberries, and vanilla. Once done, blend on low to medium speed until well blended. Then, with the mixer turned off, add about a third of the powdered sugar and mix that on low speed with your mixer. Repeat this step until all the powdered sugar has been added. Scrape down the sides with a spatula and cover the bowl with foil and put in the fridge. Once the cupcakes are cooled, take the corer and core the center out of the top of the cupcakes. Once that is done, take and lay the cored out piece next to the cupcake for later. Take and put a whole raspberry that has been dipped into the sugar into the center of the cupcake. Once that is done, take the cored out piece of the cupcake band press it down slightly into the middle of the cupcake. Repeat with all cupcakes. Take the icing out of the refrigerator, and put the icing in a pastry bag with a large star tip. Top each cupcake with a raspberry, and sprinkle with your favorite sprinkles.

LEMON-RASPBERRY RICOTTA POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.
• Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.
• Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.
• Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.
• Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.

RASPBERRY AND CHOCOLATE HI-HAT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking soda and salt in a medium bowl; set aside.
• Heat the milk in a saucepan until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Cool slightly, about 5 minutes. Whisk the sugar, vegetable oil, vanilla and egg into the cocoa mixture. Whisk in the dry ingredients until smooth.
• Place the cones upright so they fit snugly in 2 large loaf pans. Divide the batter evenly among the cones, filling them about halfway. Bake until a toothpick inserted in the middle comes out clean and the tops spring back when pressed lightly, 20 to 25 minutes. Transfer to a cooling rack and let cool completely.
• For the frosting: Put the freeze-dried raspberries in a blender or food processor and grind to a fine dust; set aside.
• Combine the sugar, cream of tartar, salt and egg whites in a large metal bowl and whisk until smooth. Place over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat, stirring, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Off heat, beat with an electric mixer on medium-high speed until the frosting is cool and forms stiff, glossy peaks, 4 to 6 minutes. Beat in the vanilla.
• Transfer one-third of the frosting to a large piping bag fitted with a 3/4-inch plain tip. Stir in 2 tablespoons of the raspberry powder to the remaining frosting and then put half of that into the piping bag on top of the white frosting. Stir in 2 more tablespoons raspberry powder into the remaining frosting and put into the piping bag.
• Start by piping a spiral of white frosting onto each cupcake. Once you get to the pinker frosting, pipe a second spiral on each cupcake. When you get to the darker pink frosting, pipe a third spiral on each cupcake, ending with a bit of a peak of the dark frosting on top (The frosting on each cupcake should go from white on the bottom to dark pink on the top and look a bit like soft-serve ice cream.) Refrigerate until the frosting is well chilled, about 1 hour.
• For the chocolate dip: Meanwhile, combine the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until just melted, about 2 minutes. Transfer to medium narrow container (such as a pint-size deli container). Dip the frosting of each cupcake into the melted chocolate, leaving a little of the white frosting visible. Let the excess drip back off, then turn the cone right-side up and let the chocolate set until dry, about 5 minutes.

RASPBERRY ICED TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
• Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
• When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
• To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
• Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.

RASPBERRY CREAM CUPCAKES

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.

RASPBERRY CUPCAKE DESSERT

Steps:

• Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.

CHOCOLATE RASPBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
• Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
• Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
• Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

RASPBERRY ALE

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.

LEMON-RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.