The “secret ingredient” in these raspberry syrup infused red velvet cupcakes--raspberry beer--gives succulent texture and great flavor. The fluffy cream cheese frosting is just fun that makes these gorgeous cupcakes extra festive. Garnish with a berry on top. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Raspberry Lager Cupcakes Raspberry Lager Cupcakes Recipe | PT50M Serves 1 Ingredients: 2.5 Cups Raspberry Lager 34 Fresh Raspberries 2 Cups Cake Flour 0.75 Cup All-Purpose Flour 3 Tablespoons Cocoa Powder 1 Teaspoon Baking Soda 1 Teaspoon Salt 1.75 Cups Granulated Sugar 1.5 Cups Butter 0.5 Cup Vegetable Oil 1 Large Egg 2 Teaspoons Vanilla Extract 1 Ounce Red Food Coloring 1 Tablespoons Apple Cider Vinegar 8 Ounce Cream Cheese 4 Cups Powdered Sugar In a pan, add 1 1/2 cups of beer and 8-10 raspberries and bring to a gentle boil, stirring occasionally. Cook for 7-10 minutes, stirring occasionally while mashing raspberries. Remove from heat and set aside to cool completely. Through a fine mesh strainer, strain raspberry mixture into a bowl by pressing with a wooden spoon. Discard seeds. Preheat oven to 350 degrees. Line 2 (12 cups each) muffin pans with paper liners. In a bowl, sift together flour, cocoa powder, baking soda, and salt. In another large bowl, add 1 3/4 cups of sugar, melted butter, and oil and beat until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add vinegar, 1 teaspoon of vanilla extract and red food color and mix till well combined. Add flour mixture, alternately with 1 cup of remaining beer and mix until just combined. Place mixture into prepared muffin cups about 2/3 of full. Bake for 17-20 minutes. Remove from oven and keep onto wire racks to cool in pans for about 10 minutes. Meanwhile, in a large bowl, add 1/2 cup of softened butter and cream cheese and beat till smooth and creamy. Add remaining 1 teaspoon of vanilla extract and mix well. Add powdered sugar and beat until creamy and fluffy. Carefully, invert cupcakes onto wire racks. Coat top of each warm cupcake with soaking syrup and set aside to cool completely. After cooling, frost each cupcake with frosting and top with remaining fresh raspberries.

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