Create these delicious Red Velvet cupcakes made with New York Beer Project’s Red Velvet Cake Ale for your sweetheart during these cold winter months!
**Show this recipe to any New York Beer Project bartender to receive $1 off any growler or crowler fill of NYBP Red Velvet Cake Ale (releases on 1/11/18).**
NYBP Red Velvet Cupcakes
- 1/4 cup NYBP Red Velvet Cake Ale
- 2 tbs unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp salt
- 2 1/2 cups sifted cake flour
- 1 cup buttermilk
- 1 tsp distilled white vinegar
- 1 tsp baking soda
To make these delicious Red Velvet Cake Ale cupcakes, preheat oven to 350°F and line two muffin tins with paper liners. Pour yourself a glass of NYBP’s Red Velvet Cake Ale and sip at leisure during the creation of this recipe.
In a small bowl, thoroughly whisk the Red Velvet Cake Ale, cocoa powder and vanilla. Add the shortening and sugar to a stand mixer and beat well until combined. Add the eggs one at a time, beat well between additions. Add the Ale mixture and salt—beat until well combined. Mix in the flour and buttermilk (alternating) while the mixer is at low speed. Do not over beat. In a separate small bowl, mix the baking soda and vinegar. Gently fold into the batter. Distribute the batter evenly among the muffin cups, filling the cups the ¾ of the way. Bake for approximately 20-30 minutes or until a toothpick inserted into the center comes out clean.
You can also go to the grocery store, buy a Red Velvet Cake mix and replace the water in the recipe with NYBP’s Red Velvet Cake Ale.
The Beer Project Red Velvet Cake Frosting
¼ cup butter, softened
1 cup shortening
1 teaspoon vanilla
2 cups powdered sugar
2 to 3 tablespoons NYBP Red Velvet Cake Ale (start with 2T and add the additional 1 T if too stiff – we mean the frosting, not you.)
Red raspberries for garnish
Pour another glass of red velvet cake Ale – set aside. In large bowl, beat butter, shortening and vanilla with electric mixer on medium speed until light and fluffy, about 30 seconds. Gradually add powdered sugar, beating on low speed until blended after each addition. Take a large sip of the Red Velvet Cake Ale that you set aside. Add 2 tablespoons of the Ale; beat until frosting is smooth and spreadable. Beat in remaining 1 tablespoon Red Velvet Cake Ale if frosting is too thick.
Frost cupcakes, taking a sip of Red Velvet Cake Ale after every third cupcake.