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Shiner Ruby Redbird Cupcakes with St. Germain Buttercream Frosting

9 Jun


Behold the lowly grapefruit. While lemons, limes and oranges have risen to citrus celebrity status thanks to their liaisons with Leinenkugel, Corona and Blue Moon, the poor grapefruit has had to sit on the sidelines, the wallflower of all citrus fruits. There’s been no ice-cold craft brew pairing for this lonely yellow fellow. No, Mr. Grapefruit has had to content himself with merely adding a little brightness to ho-hum diner breakfasts and the obligatory winter fruit salads.


Until now. Once again, Shiner has risen to the occasion, delivering the grapefruit from its mediocre existence. Take a look at Shiner’s Ruby Redbird – a crisp, refreshing beer brewed with Texas Ruby Red grapefruit juice. What Blue Moon has done for the orange, Shiner’s has done for the grapefruit, the signature citrus of the Rio Grande Valley.


Having happened upon this latest summertime citrus quaff, there was no way I could resist giving it the b.u.i. treatment. So I grabbed a few of the golden globes, set about concocting some grapefruit curd and here you have it – Shiner’s Ruby Redfruit cupcakes, filled with just-the-right-amount-of-tartness grapefruit curd, and topped with St. Germain buttercream (which lends itself beautifully to these favors, if I do say so myself.)


So before it gets too hot to fire up the oven this summer, give these cupcakes a try – a tart & delightful cupcake from a “tart & delightful beer” – thanks Shiner!


Makes approx. 18 cupcakes

As I often do with the beer infused cupcakes, I started with a box mix. With the extra steps required for the grapefruit curd, it makes sense to save a little time using a mix. Start with the curd first, so it has time to cool.


From Cooking Light magazine

(This recipe calls for grated grapefruit rind and fresh squeezed grapefruit juice. I find it’s much easier to grate the rind first and then extract the juice.)

2 teaspoons grated grapefruit rind

2/3 cup freshly squeezed grapefruit juice

1/2 cup sugar

2 tablespoons fresh lemon juice

4 large egg yolks

2 tablespoons chilled butter, cut into small pieces

Combine first 5 ingredients in the top of a double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain the juice mixture through fine sieve into a bowl. Discard solids. Add butter, stirring well with a whisk. Cool completely. This will keep in the fridge for up to a week.


When using a box mix, follow the directions on the box, but substitute the amount of water called for with the same amount of grapefruit beer. I used Pillsbury for this recipe, so this recipe follows those directions. 

1 box yellow cake mix

3 eggs

1 cup Shiner Ruby Redfruit beer

1/3 cup butter, room temperature

2 teaspoons grated grapefruit rind

Preheat oven to 350 degrees. Line cupcake tins with paper liners.

Mix all ingredients in large bowl of stand mixer until just combined, then mix at medium speed for two minutes. Fill prepared cupcake pans. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. Let cool in pans for 5 minutes, then remove to racks and cool completely.

Once cool, remove small portion from the center of each cupcake (I like to use a melon-baller for this task.) Fill each cupcake with a small dollop of grapefruit curd, then frost as desired.


1 cup unsalted butter, room temperature

4 cups confectioners sugar

2 tablespoons St. Germain liqueur

1 – 2 teaspoons grated grapefruit peel

1 tablespoon freshly squeezed grapefruit juice

In large bowl of stand mixer, cream together butter and grapefruit rind. Add confectioner sugar, St. Germain and juice and mix on low-speed to combine, then at high-speed for 4 -5 minutes, until light and fluffy. Frost as desired.



National Beer Day Cupcakes

7 Apr

We love beer, we love cupcakes, and we really love beer in cupcakes! In honor of National Beer Day, here are my favorite beer-infused cupcake recipes:

Blue Moon Cupcakes

Blue Moon Cupcakes

Blue Moon Cupcakes with Orange Buttercream Frosting

Leinenkugel's Cupcakes

Leinenkugel’s Cupcakes

Leinenkugel Cupcakes with Lemon Buttercream Frosting


Fenway Park Cupcakes with Sam Adams Boston Lager

Corona Cupcakes with Tequila Lime Buttercream

Corona Cupcakes with Tequila Lime Frosting


Pumpkin Shandy Cupcakes with Ginger Limoncello Buttercream


Birthday Beer Cupcakes

Chocolate Stout and Pretzel Cupcakes

Chocolate Beer and Pretzel Cupcakes


Most of these recipes are so easy but SO delicious.

What a great way to have your beer and eat it too!



21 Mar


Serendipity – probably my most favorite word. It means a desirable chance discovery; karma, Kismet, happenstance (another good word). I think I would even go so far as to say it’s a delightful chance discovery. Because delighted was exactly how I felt a few weeks ago when I was out running my regular Saturday errands. A Saturday that also happened to be my birthday.

On this particular Saturday, after popping into the dry cleaners, the Target and Trader Joe’s, I had one extra stop: a local establishment called Total Wine & More. Total Wine is to package stores what BJ’s and Costco’s are to grocery stores. A big box store, filled with lots and lots and lots of bottles. I like to refer to it as a candy store for grown-ups. They are guaranteed to carry just about every potent potable imaginable….which comes in handy when your blog is all about cupcakes containing potent potables.

As I often do on my way to pick up the alcoholic ingredient du jour, I passed by the craft beer aisles, just to, you know, see what was new and interesting. It was while I was perusing these shelves, on that lucky birthday Saturday, that I saw it, just sitting there as pretty as could be: Shiner’s Birthday Beer! Birthday Beer! On my birthday! Serendipity indeed.


As it turns out, Shiner’s was celebrating its 106th birthday and crafted a delicious limited-edition chocolate stout to commemorate the occasion. According to the bottle, the birthday beer is available for only a short time. Once it’s gone, we have to wait until next year for another birthday surprise. I wonder what it’ll be?


Mixing beer into my cupcakes has turned out to be one of my most popular ideas, and this chocolate stout Birthday Beer was just crying out to be baked into something. Since it was a spontaneous idea, I took the quick and easy way out by using a chocolate cake mix. I topped it all off with the classic Hershey’s cocoa buttercream frosting from the recipe on the back of the can – truly a never-fail recipe.


The end result? Well, just delightful!



For these cupcakes I just used the Betty Crocker Super Moist Devil’s Food cake mix and basically swapped out the water with the chocolate stout. If you use a different brand, I would recommend following the directions on the box, simply using the same amount of stout in place of the water called for in the directions.

1 box Betty Crocker chocolate cake mix

1 1/3 cups Shiner’s Birthday Beer

1/2 vegetable oil

3 eggs.

Heat over to 350 degrees. Line cupcake tins with paper liners (I usually get about 18 or so cupcakes with the boxed mixes).

Combined cake mix, beer, oil and eggs in large bowl of stand mixer, mixing on low for 30 seconds, then on medium speed for 1-2 minutes, scraping bowl occasionally.

Fill cupcake tins about 2/3 full. Bake for approximately 18 minutes or until toothpick comes out clean.

Cool in pans for 5 minutes, then cool completely on wire racks.


1/2 cup butter

2/3 cup Hershey’s cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

(I always add just a pinch of salt)

In a large microwave-safe bowl, melt butter. Stir in cocoa. Add powdered sugar (and salt) and milk, alternating between the two, beating with an electric mixer at medium speed until desired consistency is reached. Add more milk if needed. Stir in the vanilla. Frost as desired.



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