Tag Archives: summer cupcakes

Shiner Ruby Redbird Cupcakes with St. Germain Buttercream Frosting

9 Jun

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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.

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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.

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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.)

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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!

SHINER’S RUBY REDFRUIT CUPCAKES

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.

GRAPEFRUIT CURD

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.

CUPCAKES

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.

St. GERMAIN BUTTERCREAM

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.

Enjoy!

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Pina Colada Cupcakes with Malibu Rum Frosting

28 Aug

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In just a few days, Labor Day, the unofficial end of summer, will be upon us and I have no idea where the summer has gone. I’m still trying to plan a weekend at the beach….so what are all these yellow school buses doing on the road?

I had such wonderful plans for this summer….I was going to landscape the yard, get to the beach every other weekend, learn how to split my bee hive, read at least one book a week, set aside some “me” time, and of course, bake oodles of delicious, summery, light boozy cupcakes. But here it is, the end of August and my garden is a shriveled wasteland, I have yet to bury my toes in the sand, I’ve read exactly 1.5 books and I still have only one hive, and its full of honey that should have been harvested weeks ago. Yes, I was able to concoct some pretty yummy cupcakes (those Blue Moon cupcakes went viral…well, relatively speaking), but there were so many other summer cocktail inspired cupcakes I wanted to try. Alas, they will have to wait until next year…..except for these: Pina Colada cupcakes!

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I actually made these dreamy cupcakes weeks ago, but never had the chance to post them – until now. I realized this weekend, the last hurrah for Summer 2013, was the perfect time to share these cupcakes inspired by one of the creamiest, coolest, tastiest tropical cocktails this side of Puerto Rico. Something about the way the coconut, pineapple and rum all blend together into a delicious little cake, covered with the lightest frosting reminiscent of whipped cream, and topped with a bright red cherry – these tropical treats will take you right back to basking on the beach, waves lapping at your toes….at least until the next school bus goes by.

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PINA COLADA CUPCAKES

These cupcakes were adapted from recipes posted by Blahnik Baker and Smitten Kitchen

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

3/4 cup dark brown sugar

1 tablespoon rum (I used Malibu rum for a little extra depth of flavor)

2 eggs

1/4 cup cream of coconut

3/4 cup whole milk, room temperature

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

3/4 cup crushed pineapple, strained

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners

In a medium bowl, sift together dry ingredients.

In a separate bowl, whisk together the cream of coconut, milk, vanilla and coconut extracts.

In the large bowl of an electric mixer, cream together butter and brown sugar until light and fluffy (3-5 minutes). Add eggs, one at a time, scraping down the sides of the bowl as needed. Add the rum and mix until combined.

Add 1/2 of the dry ingredients to the mixing bowl at low-speed, until just combined. Add the liquid mixture, and then the remaining dry ingredients until combined.

Fold in the pineapple.

Fill cupcake pans about 2/3 full. Bake for about 20-25 minutes, until golden and a toothpick comes out clean.

Cool completely before frosting.

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MALIBU RUM FROSTING

8 tablespoons butter, room temperature

3 – 4 cups powdered sugar

2 tablespoons Malibu rum

1 tablespoon cream of coconut

1/2 teaspoon coconut extract

24 maraschino cherries

Cream butter until light and fluffy. Add 3 cups of powdered sugar, rum, cream of coconut and extract and beat until combined, adding up to 1 more cup of sugar, until desired consistency is reached. Beat for several minutes at high speed, until light and fluffy.  Frost as desired and top each with a maraschino cherry.

Enjoy!

 

 

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