Iced Cupcakes: “Lemonbeery” Cupcake Recipe
Beltline Brew Tours will be featuring one of Raleigh’s newest breweries, Nickelpoint Brewing Company, on a future tour. In honor of this new brewery located in Five Points, Cupcake Enthusiast, Alison Mecca has shared a cupcake recipe created with beer brewed by Nickelpoint Brewing Company.
Alison Mecca’s popular food truck, Iced Cupcakes recently opened a brick-and-mortar location. To celebrate the new location, Iced Cupcakes is hosting a grand opening celebration tomorrow, August 21 from 6-9pm. The celebration will be held at Iced Cupcakes’ new location, 5911 Poyner Village Parkway, Suite 103, Raleigh, NC 27616.
Alison has shared a recipe for “Lemonbeery” Cupcakes. The cupcake filling is made using Nickelpoint Brewing Company’s Strong Belgian Golden Ale. This beer has fruity notes mixed with a deep rich flavor, which is characteristic of Belgian styles.
Lemonbeerry Cupcakes with Nickelpoint Brewing Company’s Strong Belgian Golden Ale Filling
3 cups all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 ½ cup granulated sugar
1 box instant lemon pudding
8 oz sour cream
4 large eggs
1/3 cup vegetable oil
½ cup water (can be half water/half beer)
Preheat oven to 350 degrees. In a medium bowl, sift dry ingredients together. Set aside. In a mixer bowl, add sugar, lemon pudding, sour cream, eggs, oil and water. Mix until combined. Add the dry mixture to the wet ingredients in 2 batched. Mix completely but be careful not to over mix.
Fill each cupcake liner about 2/3 full. Bake for 18 minutes or until cake springs back when lightly touched. Cool completely.
2 oz fresh lemon juice
2 oz Nickelpoint Strong Belgian Golden Ale
Zest of 1 lemon
¾ cup granulated sugar
3 oz butter
Combine lemon juice, Nickelpoint Strong Belgian Golden Ale, lemon zest, eggs and sugar in a medium sauce pan. Whisk over medium high heat until it starts to bubble. Continue whisking for another minute or two until it thickens. Remove and pour into a bowl. Add butter, cut into small pieces, and whisk until it is all melted. Store covered in the refrigerator until ready to use.
2 sticks of butter (softened to room temp)
4 cups powdered sugar
2-4 tbsp heavy whipping cream
¼ cup raspberries, pureed
1 tsp raspberry extract
With a stand mixer, cream butter with flat beater attachment, until fluffy. Reduce mixer speed to stir. Slowly add the powdered sugar one cup at a time. If the mixture seems too dry add whipping cream one tablespoon at a time. Add raspberry puree and extract. Mix thoroughly. Whip on medium speed for 2-3 minutes to fluff.
With a paring knife, core out a ½ inch circle of cake in the middle of each cupcake. Be sure to only go about half way through the cupcake. Fill each hole with the filling. It’s ok to have some peek over the top of the cupcake. Using a pastry bag and any tip you’d like (or just snip the end of the bag) swirl your yummy icing on top of the cupcake. Garnish with a fresh raspberry or a small slice of lemon.