More boozey bakes from Alana’s kitchen today! I went to the same going away party as Roopa last night, and Ashley requested Corona cupcakes. I guess we need to squeeze in as much summer as possible before fall hits!
An excellent combination for a summer day 🙂
I looked up my old beer cake recipe, and unfortunately it uses box cake. I was not in the mood to cheat. Searching on Pinterest (so dangerous) I found a recipe from Erica’s Sweet Tooth for Corona and Blue Moon cupcakes. She uses cream cheese icing, but I opted to modify a basic butter cream from Sprinkle Bakes. I love cream cheese icing, but I prefer to pair it with heartier cakes (if that makes sense), like pumpkin spice or carrot cake. In my mind citrus flavoured icings should be lighter in texture.
Naturally the evenings musical accompaniment included Corona and Lime by Shwayze.
I used a drop of AmeriColor Electric Green with a slight hint of Leaf Green to colour the icing, with key lime slices to top it off. A lot of people online use lime wedges, and sprinkle zest on the top too. Enjoy 🙂
Adapted from Erica’s Sweet Tooth
¾ cups unsalted butter, room temperature
1-¾ cup sugar
2-½ cup cake flour
2 tsp baking powder
½ tsp salt
3 eggs, room temperature
1 tsp vanilla
½ tsp lime zest
1 ¼ cup Corona beer, plus more for brushing on tops
1. Preheat oven to 350 degrees F, and prepare pans with cupcake liners
2. In the bowl of a stand mixer cream together the butter and sugar until pale and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Add eggs one at a time to the butter and sugar, mixing until just combined. Add in vanilla and zest; mix
4. Add the flour mixture in three additions, alternating with the beer. Start and finish with the flour mixture. Mix until just combined after each addition, scraping down the sides of the bowl as you go.
5. Fill the cupcake liners 2/3 of the way full. Bake for 18 minutes, or until a tooth pick comes out clean. Brush the cupcakes with the remaining beer as soon as they come out of the oven.
Adapted from Sprinkle Bakes
¼ cup vegetable shortening
¾ cup unsalted butter, room temperature
1 tsp vanilla
1 tbsp lime juice
2 ½ cups confectioners’ sugar
1. Cream the butter and shortening on medium speed until pale and fluffy (4 on a KitchenAide).
2. Beat in the vanilla and lime juice (more like 6) until blended.
3. Once the liquids are mixed in, gradually add the confectioners’ sugar. Mix until fully incorporated.