Beer is awesome! | Corona (cup)cake

Something you guys might know about me is that I never was a big lover of beer.

I always loved wine in all varieties,

I loved tea and coffee

I loved bubbles and  coctails.

But until recently I simply didn't like the taste of beer.

{yes.

I'm from Belgium.

No.

I'm not ashamed to admit this stuff.}

Then, something changed: 

I made a list with challenges I set for myself in this upcoming year. One of those challenges is to drink 13 different kinds of beer

{In the course of  a full year, mother. Not on one night, Jeez louise!}

So this is what happened:

Beer 1: Yuk. Gross.

Beer 2: Err. Yeah. Whatev'

Beer 3: This one is actually not that bad.

Beer 4: Such a rich and very complex aroma...
Beer 5: Beer = good!

And this is what happened next:

Corona cupcake

Corona (cup)cakes

recipe adapted from spoonforkbacon

yields about 12 cupcakes or 1 big cake.

Corona cake

100 g unsalted butter, softened [1/2 cup]

270 g granulated sugar [1 1/4 cup]

250 g all purpose flour [1 2/3 cup]

2 t baking powder

1/4 t* salt

2 eggs, room temperature

1/2 lime, zested (plus more for garnish)

160 ml Corona [2/3 cup]

2 T* milk

optional: green coloring

one: preheat oven to 375 °F/ 190 °C and line 12 muffin tins with cupcake liners OR butter the cake form.
two: in a medium-sized bowl; whisk together the  flour, baking powder, and salt. Set aside.
three: cream the butter with an electric mixer for 1 minute. Rub the lime zest into the granulated sugar and add to the butter. Cream together {yes, with the mixer} for another 2 minutes until light and fluffy.
four: add eggs one at a time; beating after each addition.
five: in a mixing bowl whisk together beer and milk. Now; alternatively add beer mixture and flour mixture to butter mixture until fully incorporated. Make sure you begin and end with the dry mixture.
six: fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. OR fill the cake form 2/3 full and bake for 50 minutes or until cake tester comes out clean.
seven: allow cupcakes to cool completely on a wire rack.



Lime cream cheese frosting



250 g philadelpia, softened [8 ounces]
100 g unsalted butter, softened 1/2 cup
800 g powdered sugar, sifted [ ~ 4 cups]
2 T* freshly squeezed lime juice 
2 t* lime zest


one: cream together the cream cheese and butter in an electric mixer until smooth and creamy. About 2 minutes.
two: slowly add powdered sugar, juice and zest until well-combined.
three: pipe frosting onto cupcakes once cooled {or spread with a spatula if you can't find your frosting bag; like me}. Top with a thin, fresh slice of lime.

Music to pair with: John Lee Hooker - One bourbon, one scotch and one beer

Enjoy!

* t = teaspoon.
T = tablespoon 

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