Lemon Berry Shandy Cupcakes

Although Labor Day has passed, it still feels like summer here in Ohio. I’m still clinging to all the wonders that summer brings to the kitchen. Yes, this means I’m still eating zucchini. My fridge is also stocked with some summer brews. One of my favorites has been Leinenkugel’s Lemon Berry Shandy and I decided it would be perfect in a cupcake. Originally, I envisioned topping the cupcake with raspberry buttercream but this post was almost named, “The Raspberry Buttercream Incident of 2013.” More on that later. First, here’s the recipe for Lemon Berry Shandy Cupcakes. A perfect way to say farewell to summer!

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Lemon Berry Shandy Cupcakes
(Adapted from The Brooklyn Baker)

Makes 2 dozen cupcakes

Ingredients
3/4 cup unsalted butter, softened
1 3/4 cup sugar
2 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
1/4 cup milk
1 cup Lemon Berry Shandy (or your favorite summer shandy)

1. Preheat your oven to 375 degrees and line cupcake pan with liners.
2. In a medium bowl, combine flour, baking powder and salt.
3. In your mixer, beat the butter on medium speed until light and fluffy. Add the sugar gradually and continue to beat until the sugar is completely mixed in.
4. Add the eggs, beating after each.
5. Add the vanilla and lemon juice.
6. Mix the beer and milk in a cup. Add the mixture and the flour alternately.
7. Fill the cupcake liners 2/3 full. Bake for 18 minutes. Cupcakes should be golden, do the toothpick test to make sure.
8. Once the cupcakes have completely cooled, frost away. If you successfully make raspberry buttercream, I want to hear all about it!
9. Garnish with fruit of your choice if you’re feeling fancy.

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So about that raspberry buttercream…I’ve only strayed from traditional buttercream by making it a little boozy. I was armed with what seemed like a great recipe, but I failed. The fresh raspberries were just too juicy. I decided I had plenty of butter so I tried again. The end result resembled zombie brains and somehow found its way all over my poor kitchen floor. One day, I will conquer the raspberry buttercream. But for now, I picked up some icing from the store and called it a day.

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What has been your favorite recipe this summer? I made this zucchini pasta several times. I also loved making zucchini nachos. Yes, I may need an intervention about my zucchini obsession.

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