RASPBERRY WHEAT ALE CUPCAKES

Steps:

• 1. For cake: Preheat over to 350'F Line two cupcake pans with cupcake liners.
• 2. Whisk together cocoa powder, pudding mix and hot water
• 3. Sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
• 4. Heat sauce pan over medium heat Once pan is hot add butter, vanilla and sugar, mix until butter is melted and sugar is fully incorporated.
• 5. Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing.
• 6. Add eggs, one at a time, making sure each is fully mixed in before adding the next.
• 7. With mixer on low, add flour mixture in 2 batches, Adding the sour cream in between the two batches. Beat until completely combined.
• 8. Add beer and completely incorporate. Beat on high for about a minute to let the beer get beery-like in the batter.
• 9. Pour out evenly to baking cups and bake for 15-18 minutes, or until a toothpick comes out clean.
• 10. For Frosting: In a large mixing bowl combine powdered sugar, vanilla extract, coco powder, 2 sticks of unsalted butter and cream cheese.
• 11. Meanwhile in a medium sauce pan melt tablespoon of butter over medium heat.
• 12. Once butter is melted, add raspberries, white sugar and oranges to the pan. Mix to combine and heat through.
• 13. Mix in salt.
• 14. Once liquids start to be pulled from fruit add the beer. Simmer for 15 minutes.
• 15. Strain solids from the liquids. Dispose of solids and reserve the simple syrup. Put syrup in fridge to cool for a few minutes.
• 16. Beat cooled simple syrup into butter/ cream cheese/chocolate mixture until completely creamy.
• 17. Assembly: Not much to it. Just frost the cupcake and garnish however you see fit. I chose to garnish them with a little chocolate syrup and a fresh raspberry on top.