Chocolate Lambic Cupcakes with Raspberry Cream Cheese
Frosting
Decadent cupcakes made with Framboise Lambic and topped with
raspberry cream cheese frosting. Adapted from Dave Lieberman’s Chocolate
Stout Cupcakes.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 24
Ingredients
Cupcakes:
- 3/4 c. unsweetened cocoa
- 2 c. sugar
- 2 c. all-purpose flour
- 1 tsp. baking soda
- pinch of salt
- 12 oz. Framboise Lambic
- 1 stick butter, melted
- 1 tbsp. vanilla extract
- 3 large eggs
- 3/4 c. sour cream
Frosting:
- 8 oz. cream cheese
- 5 tbs. butter, softened
- 2 tbsp. vanilla extract
- 2 c. powdered sugar
- 6 oz. fresh raspberries, pureed
Instructions
- Preheat oven to 350 degrees. Line 24 muffin tins with paper liners or spray with cooking spray.
- Whisk together cocoa, sugar, flour, baking soda, and salt in a small mixing bowl.
- In a large mixing bowl, stir together Lambic, melted butter, and vanilla. With hand mixer on low, beat in one egg at a time and then add sour cream. Mix until smooth.
- With hand mixer still on low speed, slowly add dry mixture into the wet mixture. Beat until well-combined.
- Pour batter into muffin tins, filling each 3/4 of the way full. Bake for 12 minutes; rotate pans. Bake for another 12-13 minutes or until toothpick inserted into the center of cupcake comes out clean. Cool completely before frosting.
- While cupcakes are cooling, start making frosting. Use a hand mixer to beat together cream cheese, butter, and vanilla extract in a small mixing bowl. Gradually beat in powdered sugar. Fold in raspberry puree. Generously frost each cupcake.
Source https://ohmyveggies.com
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