Summer Shandy Cupcakes
Ever heard of Summer Shandy? How about beer cupcakes? If not well it is time for you to try these Summer Shandy cupcakes that change the world of beer and desserts! Here’s the recipe:
Prep Time 25mins Baking Time 20mins Makes 24 servings
- ¾ cup coconut oil
- 1 ¾ cup Leaner Creamer Coconut Sugar
- 2 ½ cup flour
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs
- 1 tsp vanilla
- ½ tsp lemon zest
- 1 cup Summer Shandy beer (or your choice of beer)
- 1 tsp lemonade powder
- lemon wedges for garnish
- 12 oz cream cheese (cold)
- 8 tbsp coconut oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 4 cups powdered Leaner Creamer Coconut Sugar(blended)
1 Preheat oven to 375°F and line 24 muffin tins with cupcake liners.
2 In a medium bowl, whisk together the flour, baking powder, and salt.
3 In the bowl of an electric mixer, beat together the coconut oil and sugar until light and fluffy, about 2-3 minutes. Add eggs, beating after each addition, then add the vanilla and zest.
4 In a medium bowl combine milk, beet, and lemonade powder and alternatively add this mixture and the flour mixture to the oil/sugar mixture with the mixer on low speed, starting and ending with flour.
5 Fill the cupcake liners ⅔ full and bake for 18 minutes, or until the cake tester comes out clean.
6 When cupcakes are done, poke holes in the tops of the cupcakes with toothpick/fork and brush some beer on each while still warm.
1 In the bowl of an electric mixer, beat together the cream cheese and oil in an electric mixer until smooth and creamy; 1-2 minutes.
2 Add the lemon juice and zest and gradually add the powdered sugar until well combined. Beat until smooth for about 2 minutes.
3 Load frosting in a piping bag fitted with a large star tip and pipe cupcakes tops once completely cooled. Garnish with lemon wedges if desired.