Beer cupcakes

Okay, Let's get the show on the road with the baking. Recently I made a batch cupcakes using Blue Moon and Corona. I found this fantastic recipe at Sweet Tooth. Check it out for fun other recipes. I will so be making these again.

Sorry for not having step by step photos this time. I'll update the next time I make them.

Ingredients for the cupcakes:

3/4 Cups butter

1 3/4 Cup sugar

2 1/2 Cups flour

2 Tsp baking powder

1/2 Tsp salt

3 Eggs

1 Tsp vanilla

1/2 Tsp orange or lime zest

1 Cup Blue Moon or Corona beer

1/4 Cup milk

Icing:

12 oz cream cheese

6 Tbsp butter

1 Tbsp freshly squeezed orange/lime juice

1 Tsp orange/lime zest

4 Cups powdered sugar

Put it all together:

Preheat your oven to 375.

Starting with a large bowl, mix your dry ingredients (flour, baking powder, and salt) and in a smaller bowl beat the sugar and melted butter with an electric mixer.

Add one egg at a time and beat between each one.

Add vanilla and zest of your choice. I, of course, used lime for Corona and orange for Blue Moon.

In a measuring cup, combine milk and beer.

While your mixer is still going, add a small portion of the flour mixture and then alternate with the beer mixture. Try and end with the last add-in being the flour mixture.

Line your muffin pan with cupcake liners and fill each one about 2/3 each.

Bake for about 18 minutes.

Once out of the oven, brush cupcakes with the particular beer you used and then let cool.

For your icing:

Combine the cream cheese and butter in the mixer until combined and smooth.

Add freshly squeezed juice and zest. Then, gradually combine the powdered sugar until fully blended.

Then it is time to ice the cakes.

And of course eat them all!

Carrot Pumpkin Cake

New Favorite!! This was one of the desserts I made for thanksgiving. It was kind of an experiment, but it turned out awesome. This started from a couple of different recipes mashed together. I may have to make it again for Christmas.

Ingredients:

2 Cups of flour

2 Cups of sugar

2 tsp of baking powder

1/2 tsp of baking soda

1 Cup of pumpkin puree

1 Cup of carrot puree

4 Eggs

3/4 Cup of extra virgin olive oil

And...frosting of your choice. :) I used cream cheese.

Put it all together:

Preheat your oven to 350.

Starting with a large bowl, mix your dry ingredients (flour, sugar, baking powder, and baking soda) and in a smaller bowl mix beat eggs and oil.

Add the pumpkin and carrot purees to the egg/oil mixture.

 

And mix.

Add this mixture to the dry mixture and blend.

Grease two round cake pans and cook for 30 to 35 minutes.

 

Once finished in the oven, let cool. I let it cool in the pan, but a cooling rack works better.

Then it is time to ice. I, unfortunately, didn't have time to make my own frosting, so this lovely piece of goodness was completed thanks to Betty Crocker.

Don't forget to ice in between.

And then you have dessert!

You know you want to make this now, right?

Raspberry tiramisu

This is super easy and super yummy! (and kind of bad for you)

Ingredients:

1 Cup of heavy cream

1 Cup of mascarpone

4 Tbsp of sugar

1 Lemon

1 Cup of raspberry jam

1 Pt. of raspberries

About 3 boxes of ladyfingers

Put it all together:

Whip the heavy cream and sugar together. Then, fold in the mascarpone as well as some zest from the lemon.

In a separtate bowl, combine the raspberry jam and juice from the lemon.

Now comes the fun part.

Find a loaf pan and layer the bottom with ladyfingers. Once the ladyfingers are in, top with some of the raspberry jam mixture. Only enough to cover the ladyfingers. Then sprinkle on some of the raspberries.

Next, layer on the cream/mascarpone mixture. I may have been a little messy with mine.

Now repeat all the layers to the top and sprinkle on left over lady fingers.

Enjoy!