Raspberry Ale Cupcakes and Love Stories Blog
Happy Valentine’s Day.
Really it is not the biggest holiday for me, possibly because I am not a florist or chocolatier (I am more of a champagne girl). Not that I object to flowers or chocolate but since my husband won’t be home until tomorrow it is unlikely that either item will come my way today unless gifted by the dog and that might creep me out a little. That’s okay at midnight my favorite glass store, Glass Alchemy, started their biggest sale of the year so I bought myself “presents” and it was a great excuse to make cupcakes, which I then got to photograph which was almost as much fun as eating them..
The longest running love story I can think of is the one of my grandparents. This year will mark 69yrs of marriage for them. They were set up on a blind date and have lived through wars, serious injury, changing economics and the like. At this point in their lives they have two great-great grandchildren and health wise are going okay. Not always great, but they are enjoying life at a slower pace.
Now, for the latest love story in our family. Last night I got a phone call. Our son proposed to his girlfriend of four years, (She said yes). We adore her and everyone is very happy.
In the wake of all this love I felt the need for some cupcakes. I was turned on to this Framboise Ale for the color (very red) so I could use it in a photography project. Of course, when I was done photographing it, I drank it. This stuff was so tasty I decided it was perfect for some impromptu romantic cupcakes. Now I am trying to figure out exactly what a lone girl is going to do with 24, no 23, no 22 raspberry cupcakes….
Raspberry Ale Cupcakes
- I box white cupcake mix
- 1 ¼ cup Framboise Raspberry Ale
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup thawed frozen raspberries
- cool whip
- frozen raspberries for decoration
Make the cupcakes according to the directions on the box substituting the ale for the water called for.
Since my box used 3 eggs and vegetable oil, I included these in the ingredients but you should double check your box.
When you are mixing the batter, add the raspberries.
Bake according to direction.
Let cool.
Top with cool whip and a frozen raspberry.
Grab one and hide away and eat it.
I also froze a bunch of these and use them for breakfast muffins. In my opinion, the difference between a muffin and a cupcake is frosting.
