Hefeweizen Cupcakes with Lemon Buttercream (NEW)

Hefeweizen Cupcakes

3/4 a stick/6 tbsp butter, melted
2 eggs, room temperature
4 oz buttermilk
6 oz Pyramid Hefeweizen
2 tsp vanilla
1 cup brown sugar
2 cups flour
1 tsp cardamom
1 tsp baking soda
- Preheat oven to 350 degrees.
- Melt butter and set aside to cool down.
- Whisk together the eggs, buttermilk, beer, vanilla in one bowl, and mix together the sugar, flour, cardamom, and baking soda in another.
- Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine. Add the melted butter and combine.
- Pour batter into cupcake cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.
Lemon Cream Cheese Buttercream
Ingredients
4 oz butter (room temp.)
4oz cream cheese (room temp.)
1 tsp lemon extract
3 cups powdered sugar
3 drops yellow food coloring
Directions
Cream butter and cream cheese with mixer until smooth. Slowly add the powdered sugar about a ½ cup at a time. When mixed add flavor and food coloring.

Recipe developed by Teigan at Teaspoon Baking: http://www.facebook.com/pages/TeaSpoon-Baking/109412232429876#!/pages/Te...
Email her at: Teigan@teaspoonphoto.com