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5
from 1 vote
Wannamango Cupcakes
Cupcakes made with a fruity summer beer
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Servings:
18
cupcakes
Ingredients
Cupcakes
2
cups
flour
½
teaspoon
kosher salt
Diamond Crystal
1 ½
cups
sugar
1
tablespoon
baking powder
1 ¼
cups
Camp Wannamango
½
cup
vegetable oil
3
eggs
beaten
Icing
1
stick
butter
4
cups
powdered sugar
½
cup
Camp Wannamango
Instructions
Cupcakes
Preheat the oven to 350 F. Line a cupcake tin with paper liners.
In one bowl, combine sugar, flour, salt, and baking powder.
In a separate bowl, combine beer, oil, and eggs.
Mix the liquids, slowly adding the dry ingredients, until just combined.
Fill cupcake liners approximately ¾ full and bake for 15-20 minutes, or until cupcakes are golden.
Let the cupcakes sit in the pan for 10 minutes, then remove to a wire rack to cool completely.
Icing
Beat all ingredients together until the icing is desired consistency. If too wet, add additional powdered sugar. If too thick, add additional beer.
Spread over top cupcakes once fully cooled. Top with dried mango if desired.
Notes
I generally do not separate wet and dry ingredients to save on dishes, but in this case, it's a must.