Golden Beer Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
20
- For the cupcakes
- ¾ cup unsalted butter
- ¾ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ tsp grated lemon zest
- 3 cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp salt
- 1 cup Wheat beer (plus extra for brushing)
- ¼ cup milk
- For the topping
- 1 ½ cups cream cheese
- 6 Tbsps butter
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 4 cups powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in 18-20 muffin tins.
2.
Beat together the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time beating after each addition, then add the vanilla and lemon zest.
4.
Sift together the flour, baking powder and salt and set aside.
5.
Mix together the beer and milk and alternatively add this mixture and the flour mixture to the butter mixture, starting and ending with the flour.
6.
Spoon into the paper cases and bake for 15-20 minutes until golden and risen.
7.
Make holes in the tops of the cupcakes with a skewer and brush beer on each while still warm. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
8.
For the topping: beat together the cream cheese and butter with an electric whisk until smooth and creamy. Slowly beat in the lemon juice and zest.
9.
Sift in the icing sugar gradually until well combined and beat until smooth.
10.
Spoon into a piping bag with a large star tip and pipe on top of the cakes.
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