This light and sweet cupcake is inspired by the German cocktail Altbierbowle. This recipe uses Kolsch beer instead of Altbier which is not found outside of Germany. For the fruits, raspberries are used at the peak of season.
Altbierbowle Cupcakes
Altbier cupcakes with raspberry beer filling topped with raspberry buttercream
Equipment
- Mixer
Ingredients
Cupcakes:
- 1 box Butter or Vanilla Cake mix
- 3 Eggs
- ⅓ cup Vegetable Oil
- 1 cup Altbier or Kolsch beer
Raspberry Filling:
- 1 cup Raspberries (fresh or frozen)
- ½ cup Sugar
- ½ cup Altbier or Kolsch beer
Raspberry Buttercream
- 1 stick Butter
- 4 cups Confectioner's Sugar
- 1/4 cup Raspberry filling
- 1 tbsp Altbier or Kolsch beer
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees. Prepare cupcake pan with liners
- Prepare cake mix according to package direction (below)
- In a mixing bowl add cake mix, eggs, oil and beer
- Mix slowly until incorporated
- Beat on medium for 2 minutes
- Fill cupcake liners to ⅔
- Bake for 16-19 minutes
- Cool completely
For the Filling:
- To a small saucepan, add raspberries, sugar, and beer
- Cook on medium heat until boiling and sugar is dissolved
- Reduce heat to low and let simmer until mixture thickens. Approximately 15 minutes.
- Set aside to cool
For the Buttercream:
- In a mixing bowl add butter and beat until light and fluffy
- On low speed, add confectioner's sugar 1 cup at a time, scraping bowl often
- Add raspberry filling and mix until incorporated
- Add 1 tbsp of beer
- If frosting is too stiff, add 1 tbsp of beer until desired consistency
- Whip on medium speed until frosting is light an fluffy
The Assembly:
- Using a paring knife or a corer, make a small hole in the middle of each cupcake
- Using a spoon, add the raspberry filling to each cupcake
- Frost the cupcake with raspberry buttercream
- Garnish with a raspberry on top
Tried this recipe?Let us know how it was!