Cheers to this new recipe! After trying a Blueberry Ale during my trip to Boston last year, I’ve been eager to sample more. KBC Blueberry Wheat Ale can be found at Trader Joe’s and has been stocked in my fridge over the past few months. Inspired by last year’s Lemon Berry Shandy Cupcakes, I decided to try out a blueberry version. Best of all, I successfully made blueberry frosting! After last year’s debacle with raspberry buttercream I had my doubts. I tried Tattooed Martha’s recipe and it was a success! Also, after discovering her blog I want to make all the things.
Grab some blueberries from your favorite farmer’s market and whip up these delicious little treats.
Blueberry Wheat Ale Cupcakes
Makes 2 dozen
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
1 teaspoon vanilla
1/4 cup milk
1 cup blueberry beer of you choice
1 cup fresh blueberries (I might add another 1/2 cup next time I make these)
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 and then add the vanilla.
5. Mix the beer and milk in a cup. Add the mixture and the flour alternately.
6. Gently fold in the blueberries.
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 with Tattooed Martha’s Blueberry Buttercream Frosting and add your extra blueberries to garnish.