Raspberry Mojitos

Fresh lime juice, mint and raspberries make this sweet, flavorful drink the perfect refreshment for a hot, summer day!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

My husband loves me.  Seriously.  He loves me lots.  You see, as I was making dinner this past Sunday, my husband Dave came up behind me and tapped me on the shoulder,  I turned around to see him smiling at me with a beautiful beverage in his hand.

“I thought you would like a drink.”  he said sweetly to me.  “I made it just for you because I know how much you love raspberry.” he explained.  I asked him what it was and he told me that he took his favorite drink, the mint mojito and turned it into a raspberry mojito.  His favorite drink plus my favorite fruit equals a drink full of love!

And a super delicious drink at that!

Dave started these Raspberry Mojitos by muddling mint leaves, sugar, lime juice and ice together in the bottom of a glass.  He added raspberries, rum and club soda to the glass and then topped all off with a few floating berries and a whole sprig of mint for garnish!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Dave wanted me to make sure to mention that typically a mojito uses a simple syrup instead of just adding sugar to the glass.  But Dave says that he likes how the coarseness of the sugar helps work into the mint to get the oils out of the leaves and break them down a bit more.  I happen to think this technique is an excellent idea and really brings out the mint flavor of the leaves!

Beautiful. And simply perfect.  These raspberry mojitos were sweet, smooth and full of delicious raspberry flavor.  I really truly loved them! And of course, the man who made them for me.  I love him too.

So, if you are in need of a fruity, summertime drink, these Raspberry Mojitos are for you!


Like the cupcakes you see in the pictures?  Those cupcakes were inspired by this drink! Check out my recipe for Raspberry Mojito Cupcakes

Raspberry Mojitos
Prep time
Total time
Serves: 1 drink
  • 6-8 mint leaves, stems removed
  • 2 Tbsp sugar
  • 2 Tbsp (about ½ shot) fresh squeezed lime juice
  • 1 cup roughly crushed ice
  • 8-10 fresh raspberries
  • 3oz (2 shots) white/clear rum (We used Bacardi)
  • 4-5oz club soda
  1. In a glass, combine mint leaves, sugar, lime juice and crushed ice.
  2. Using the end of a wooden spoon (or a muddler), muddle (smash) the ingredients together in the bottom of the glass.
  3. Add 6-8 raspberries and gently muddle again, barely breaking up the berries.
  4. Pour in the rum and stir.
  5. Pour in the club soda to top off the drink and stir again.
  6. Garnish with 2-3 fresh raspberries and a sprig of mint on top.
  7. Serve immediately.

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
Prep time
Cook time
Total time
Serves: 16-18 cupcakes
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

Chocolate Cupcake Cocktail for #CocktailDay

Have your cake and drink it too with this decadently delicious Chocolate Cupcake Cocktail!

Chocolate Cupcake Cocktail for #CocktailDay | JavaCupcake.com

Welcome to #CocktailDay!

1513213_10152151530972525_1152289446_nCocktail Day a multi-blogger event co-hosted by Kim of Cravings of a Lunatic, Liz of That Skinny Chick Can Bake, and Donna of Cookistry. We are raising our glasses to toast you all with some unique and delicious cocktails and mocktails in anticipation of the Big Game and Valentine’s Day. Be sure to bookmark or pin these creative beverages for your next gathering.

We hope you enjoy this marvelous event and the incredible giveaways from our generous sponsors.


Chocolate Cupcake Cocktail for #CocktailDay | JavaCupcake.com

Since I am baking blogger, I decided to make a cocktail inspired by my favorite dessert… the cupcake!  And since I can’t really put a cupcake in a cocktail… that’d be a mushy, crumbly mess… I took some of my favorite cupcake flavors and incorporated them into this cocktail.

Frosting… check.

Rainbow jimmies… check.

Chocolate syrup… check.

I am in love with whipped cream flavored vodka so I used that as well as a creamy chocolate liquor I found at the German store.  I also put added amaretto for flavor and heavy cream for body and richness.  (PS – You can sub any chocolate or cocoa flavored creamy liquor for what I used!)

This is a strong drink, so beware! And it is definitely a sipping drink,  NOT a gulping drink.  But, it’ is a super delicious, cupcake-inspired cocktail that will WOW your friends at your next party!


Chocolate Cupcake Cocktail
Prep time
Total time
Serves: 1 cocktail
  • ¼ cup Vanilla frosting
  • 1 cup Rainbow jimmies
  • Chocolate syrup
  • 1oz Whipped cream vodka
  • 1oz Amaertto
  • 1oz Chocolate cream liquor
  • 1oz Heavy whipping cream
  • Ice cubes
  • Serving glass (I used a martini glass, but any glass you have could be used)
  1. Rim your serving glass with a generous amount of vanilla frosting. Make sure to get the inside, outside and top of the rim.
  2. Place rainbow jimmies into a flat bottomed, shallow bowl (or a small plate). Press frosted glass into the jimmies. You may need to move the jimmies around to ensure that all the frosting has be covered.
  3. On the inside of the glass, swirl chocolate syrup starting at the top and ending at the bottom of the glass.
  4. In a large glass, place the ice, whipped cream vodka, amaertto, chocolate cream liquor and heavy whipping cream. Stir with a spoon until well combined and chilled.
  5. Carefully strain into the prepared glass.
  6. Serve immediately.
Recipe originally from Grin & Bake It

Fabulous Bloggers Mixing It Up with Us for #CocktailDay:

Pomegranate Party Punch by Cravings of a Lunatic
White Cosmopolitans by That Skinny Chick Can Bake
Hot Buttered Chocolate Rum by Cookistry
Bacon Jalapeno Bloody Mary by Rants From My Crazy Kitchen
Blood Orange Old Fashioned by Kelly Bakes
Caipirinhas by Food Lust People Love
Chocolate and Peanut Butter Martini by Hungry Couple
Chocolate Cupcake Cocktail by JavaCupcake
Ciderhouse Whiskey by From the Bookshelf
Citrus Cranberry Punch by Dinners, Dishes, and Desserts
Coconut-Key Lime Pie Martini by Home Cooking Memories
Egyptian Martini by Cooking In Stilettos
Espresso Martini by Liv Life
Frosty Lemon Drop Martini by The Hopeless Housewife
Frozen Marshmallow Mudslide by 365 Days of Baking & More
Ginger Raspberry Fizzy by Try Anything Once
Iced Cake Martini by Hezzi-D’s Books and Cooks
Le Jardinier by Confessions of a Culinary Diva
Mandarin Mulled Wine by Food Babbles
Meyer Lemon Rosemary Gin Fizz by Crumb
Muddled Rosemary and Pineapple Cocktail by My Catholic Kitchen
Nutella Martini by The Pink Flour
Peach Sparkler by Noshing With The Nolands
Pineapple Margarita by Miss in the Kitchen
Pomegranate Orange Spritzer by Dizzy Busy and Hungry
Safe Sex on the Beach by Mom’s Test Kitchen
Side Car with Dried Cherries by Karen’s Kitchen Stories
Winter Fruit White Wine Sangria by The Girl In The Little Red Kitchen
Apple Pie Moonshine by Lola’s Kitchen

#CocktailDay Sponsors

Our sponsors for Cocktail Day are Molecule-R, Page St. Publishing, Race Point Publishing, Fair Winds Press, Microplane, and Not So Simple Syrup.

#CocktailDay Sponsors | JavaCupcake.com

Molecule-RMolecule-R can be found on Facebook, and YouTube. Molecular gastronomy can be defined as the fusion of food science and culinary arts. Molecular gastronomy by Molecule-R is a cookbook with stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the MOLECULE-R brand. Mojito R-Evolution teaches you how to deconstruct your mojito into floating mint caviar and spectacular foams or encapsulate your favorite cocktail into a sphere that will explode in your mouth. Margarita R-Evolution teaches you how to create a margarita slush topped with a fresh lemon mousse, add a splash of colour by creating blue azure suspended pearls or encapsulate your margarita into an edible cocktail! Cosmo R-Evolution teaches you how to add a molecular twist to your traditional cosmo sure to awe your guests! Serve a cosmopolitan bubble on a spoon that will pop in your mouth, top off your cocktail with a light fluffy cranberry foam or suspend citrus caviar in your drink.

MicroplaneMicroplane can be found on Facebook, Twitter and YouTube. Microplane is a division of family-owned Grace Manufacturing Inc., a long-standing company specializing in the crafting of precision thin metal parts for home and industrial use. The versatile Ultimate Citrus Tool features Microplane’s surgical grade stainless steel Fine blade. In addition, the Ultimate Citrus Tool features two decorative garnishing blades in a large (.300-inch diameter) and small (.180-inch diameter) size. The blades are made in the USA and are dishwasher safe. Microplane’s sleekly designed and multi-functional Bartender’s Garnishing Tool easily opens bottles, effortlessly zests oranges, lemons, limes, and other types of citrus fruits, and is dishwasher safe.


Not So Simple SyrupNot So Simple Syrup can be found on Facebook, and Twitter. Not So Simple Syrup is a a small, local maker of simple syrups. Heidi and Barbie’s passion is to create all natural syrups that inspire and stimulate your pension for amazing mixed drinks as well as iced teas and non-alcoholic beverages too. They pride themselves on individual service. When you purchase a NSSS product, you can be sure that it received their personal stamp of approval. The Not So Simple Syrup Survival Gift Basket has two flavors of delicious all natural Not So Simple Syrup, a muddler for the perfect Mojito you might want to create, two glasses and a bar towel.

#Cocktail Day Prizes:

2 Individual Copies of Molecule Gastronomy by Molecule-R Cookbook
1 Set of Mojito R-evolution (Molecular Mixology Kit)
1 Set of Margarita R-evolution (Molecular Mixology Kit)
1 Set of Cosmo R-evolution (Molecular Mixology Kit)
1 Copy of The Architecture of the Cocktail sponsored by Race Point Publishing
1 Copy of Apothecary Cocktails sponsored by Fair Winds Press
1 Copy of The Best Craft Cocktails and Bartending with Flair sponsored by Page St. Publishing
1 Not So Simple Gift Basket
1 Microplane Bartender’s Garnishing Tool
1 Microplane Citrus Tool

***IMPORTANT: This giveaway is intended for each prize to have a separate winner! No person can win multiple prizes. This giveaway is open to U.S. residents only . Winners will be chosen by random draw. The winners will be notified via e-mail, and have 3 days to respond or another winner will be chosen.***

***DISCLAIMER: This giveaway is being provided by our sponsors, no bloggers have received product or been compensated as a part of this giveaway.***

TO WIN… all you need to do is fill out the form below!

Good luck!

a Rafflecopter giveaway

Guinness Cupcake Round Up

This week I’ve got a great Guinness Cupcake Round Up for you! This round up features 13 cupcake recipes (and one cake pop recipe!) from a dozen bloggers!

Originally, I planned on doing an all Boozy Cupcake round up… but there were so many awesome Guinness recipes, that I decided to first do one that just included this great beer! Don’t worry… the Boozy Cupcake round up is coming next!


Guinness Cupcake Round Up - 14 recipes from 12 bloggers! by JavaCupcake.com

Pictured – From Top to Bottom, Left to Right:

Not pictured… but still awesome!

Other Round-Ups to check out…

Spiked Strawberry Limeade

Spiked Strawberry Limeade by JavaCupcake.com

Happy Father’s Day!  Today is a beautifully sunny, warm day in Bavaria and our backyard is the perfect place to spend the afternoon!  My 15 month old baby boy running around in his diaper, my teenage daughter laying on a towel getting a tan and my husband and I sitting in the deck chairs sipping a cocktail.  Seriously, perfect.

I’m not one to make fruity, mixed drinks on a Sunday afternoon… but on our recent trip to Berlin, I found strawberry lime liquor at the Vom Fass…. made with fresh berries and limes.  I thought combo this had great potential to make a super duper delicious drink…. and boy was I right!   This Spiked Strawberry Limeade is refreshing, tart and so yum!

Spiked Strawberry Limeade by JavaCupcake.com

I made a bit pitcher of it and we enjoyed it all afternoon!  I even made a glass for my daughter without the alcohol and it was still super delicious!


Spiked Strawberry Limeade
Serves: 1 2qt pitcher of cooler
  • 2 cups strawberries, quartered
  • ¼ cup sugar
  • 2 limes, juiced and zested
  • 1 lime, sliced
  • 1½ cups Stolli Strawberry Vodka, chilled
  • 3 12oz cans club soda, chilled
  • Ice cubes
  • Strawberry lime liquor of Chambord (optional)
  • Strawberries, limes and kiwis to garnish (optional)
  1. In a medium bowl, mash the strawberries until there are no more big chunks.
  2. Place the smashed strawberries into a 2 quart pitcher. Add the lime juice, zest and sugar and stir together.
  3. Pour in the chilled vodka and club soda.
  4. Add the ice and sliced lime. Stir together.
  5. Serve in a glass over ice with a strawberry, lime and/or kiwi garnish and a straw.
  6. Optionally, add a splash of Strawberry Lime liquor or Chambord to each drink for added sweetness.

Root Beer Cupcakes
with Bourbon Vanilla Cream Buttercream

Root Beer Cupcakes topped with Bourbon Vanilla Cream Buttercream by JavaCupcake.com

I’m going on vacation next week.  Yup… 6 days away from home with my soldier and our beautiful kids.  We are driving North to Berlin visit the Berlin Zoo, Barbie Dreamhouse,  Starbucks, Hark Rock Cafe, Cupcake Berlin, the Markets plus all the historical sights like the Brandenburg Gate, the Berlin Wall and Checkpoint Charlie.

The super duper awesome part of our trip to Berlin… I’m staying with my friend Dawn, owner of Cupcake Berlin… and guess where her apartment is?  ON TOP OF THE CUPCAKE SHOP!  Yeaaaaah!  I’m going to be vacationing above a cupcake bakery! That’s so rad!!  Every morning we wake up, all I have to do is go downstairs for fresh pastries and cupcakes…. oh and coffee! YUM!  I can’t wait!

Root Beer Cupcakes topped with Bourbon Vanilla Cream Buttercream by JavaCupcake.com

So yeah… since I’m not going to be around for a little bit, I decided I need to make a cupcake that was really going to WOW everyone… and tide you over until I bake again.  I began researching for this cupcake by doing what I usually do… Pinterest.  Ha!  I saw a few cakes and cupcakes made with reductions and I was intrigued.  One recipe I saw called for a reduction of root beer into a syrup.  Root beer cupcakes?!? Done!

Friday, my husband and I went shopping in Bayreuth and came across a chocolate shop that was selling a Bourbon Vanilla white chocolate.  Oh my god.  Bourbon Vanilla white chocolate?!?!!??!?!!?  I kick myself every day for not buying a bar.  BUT… that gave me the inspiration for the second half of my cupcake.  A bourbon reduction infused with vanilla and cream… oooooooooh yeah!

Root Beer cupcakes with Bourbon Vanilla Cream Buttercream was the final product!

Before I get to the recipe though… I need to tell you about this Bourbon Vanilla Cream.  This stuff… you need to just make it to have on hand in your fridge.  It’s AMAZING in coffee, frosting,  mixed into a glaze for a cake… or by the spoonful.  I’m actually making another batch tomorrow to bring to Dawn in Berlin.  This is one of those recipes that I just threw together as I was making it and honestly… it’s AMAZING!  Creamy, sweet and a rich bourbon flavor!  And since all the alcohol cooks out… there isn’t a strong liquor flavor to it.  It’s subtle and so delicious!  Make it!

Root Beer Cupcakes topped with Bourbon Vanilla Cream Buttercream by JavaCupcake.com

PS… I also used my new lightbox for these pictures.  What do you think?  I LOVE how they turned out.  SO much better than the crappy overhead lighting I was dealing with before!  When I get back from my trip, I’ll have a DIY Light Box post for you!

So… until I come back…


Root Beer Cupcakes with Bourbon Vanilla Buttercream
Cook time
Serves: 1 dozen cupcakes
Bourbon Vanilla Cream
  • 1 cup Honey Bourbon (I used Wild Turkey American Honey)
  • 1 vanilla bean
  • ¾ cup (200ml) Heavy Whipping Cream
Root Beer Syrup
  • 3 cups high-quality Root Beer (not diet) (I used 2 12oz bottles of IBC)
Root Beer Cupcakes
  • 1⅓ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 Tbsp unsalted butter, room temperature
  • ¾ cup dark brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup root beer syrup (see recipe above)
  • ¼ cup milk
Bourbon Vanilla Cream Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 5 cups sifted powdered sugar (sift before measuring)
  • 1 Tbsp Wild Turkey American Honey Bourbon
  • ¼-1/2 cup Bourbon Vanilla Cream
  • ⅛ tsp salt
Bourbon Vanilla Cream
  1. In a small pot, bring the bourbon to a boil over medium-high heat. You will immediately smell the alcohol begin to burn off.
  2. Allow the bourbon to to boil/simmer until it has reduced by ⅔ to ⅓ cup.
  3. While the bourbon is simmering, split the vanilla bean and scrape the seeds out.
  4. After the bourbon has reduced, add the heavy cream and vanilla bean & seeds then whisk together.
  5. Reduce heat to low and bring to a very light simmer for 2 minutes. If the cream bubbles up over the sides, remove from the stove and reduce heat more. You want a very gentle bubble/simmer.
  6. Remove from heat and cool in the pan until it reaches room temperature.
  7. Strain out the vanilla bean pod and store in refrigerator. Use cold.
Root Beer Syrup
  1. In a medium pot, bring the root beer to a boil over medium high heat.
  2. Allow to boil/simmer for about 30 minutes or until it reduces by ⅔. Stir occasionally.
  3. You should have about 1 cup of root beer syrup remaining.
  4. Cool to room temperature.
  5. Use immediately after cooled or store in refrigerator until ready to use. If you cooled it, bring to room temperature before using.
Root Beer Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-5 minutes or until the sugar lightens in color.
  3. While the butter & sugar are creaming, whisk together the flour, baking powder and salt. Measure out the root beer syrup and milk.
  4. Add the egg to the butter/sugar and beat for 1 minute. Scrape the sides of the bowl, add the vanilla and beat for 30 seconds.
  5. Add the flour mixture in three parts. In between each addition, add the root beer syrup and then the milk.
  6. Divide the batter evenly among the 12 liners.
  7. Bake for 17-19 minutes or until a toothpick comes out clean.
  8. Allow to cool in pan for 3 minutes before removing to a wire rack to cool completely.
  9. Once cooled, poke 6-7 holes in the top of each cupcake with a toothpick. Drizzle 1 Tbsp root beer syrup over the top of each cupcake. Allow to soak into the cake before frosting.
Bourbon Vanilla Cream Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar one cup at a time and mix until incorporated after each addition.
  3. Add the bourbon and ¼ cup of Bourbon Vanilla Cream. Beat until smooth.
  4. Mix in the salt.
  5. Add up to ¼ cup more Bourbon Vanilla Cream until you reach your desired consistency.
  6. Beat on high for 4-5 minutes or until the frosting has become fluffy and light. Let frosting rest for 2-3 minutes.
  7. Frost cupcakes using a large round zip to create one dollop on top of the cake. (You can watch THIS VIDEO to see me deomstrate the technique. Decorate with any brown or chocolate candies or sprinkles.

Yuengling Beef Stew

I’m always on the lookout for a new dinner recipe.  I pin recipes to Pinterest all the time to my “It’s Dinner Time!” board to save for later.   So this week, when it was time to make the menu and grocery list, I decided it was time to add Gimme Some Oven’s Guinness Beef Stew to the mix and turn it in to my Yuengling Beef Stew.

Yuengling Beef Stew by JavaCupcake.com

We already had some beer in the house… but it wasn’t Guinness.  What we did have was a case of my husband’s favorite beer from Pennsylvania, Yuengling.  Being out here in Germany, we only get this beef a couple times a year when the stores bring in a couple palates to the Shoppette.  I’m pretty certain though that this beer is probably BETTER in this stew than Guinness.

I also didn’t have all the spices that the recipe called for, so I used what was in my kitchen.  Which seriously  you totally can do that too.  That’s what I love about recipes like this… they are really so versatile.  You can’t mess it up.Yuengling Beef Stew by JavaCupcake.com

I served the stew is big bowls with Euro rolls.  Hard on the outside, but soft on the inside… slathered with butter.  Yum!  I hope you make this for your family… it’s sooooooo rich and delicious!  This Yuengling Beef Stew is definitely a winner and a recipe we’ll make again!


Yuengling Beef Stew
Prep time
Cook time
  • 4-5lb chuck roast
  • olive oil
  • 1 cup flour
  • 1 large onion
  • 4 cloves of garlic, minced
  • 2 bottles of Yuengling Beer
  • 3 large carrots, cut into chunks
  • 4 stalks of celery, chut into chunks
  • 4 large yellow potatoes, cut into chunks
  • 3 14.5oz cans of beef broth
  • 3 Tbsp tomato paste
  • salt/pepper
  • 1 cup water
  • 2 bay leaves
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ⅛ tsp red pepper flakes
  • ¼ cup flour + ½ bottle of Yuengling beer
  1. Trim the chuck roast of all fat and cut into 1 inch cubes. Generously season all sides with salt and pepper the dredge cubes in 1 cup of flour.
  2. In a large, heavy sided pot on medium high heat, heat 1-2 Tbsp olive oil.
  3. In small batches, shake off extra flour from the meat and place in the hot oil. Cook on all sides until browned... about 4-6 minutes. Remove cooked meat to a bowl and set aside.
  4. Once all the meat has been browned, add the onions to the pan and 1-2 Tbsp more olive oil. With a wooden spoon, scrape the bottom of the pan to get up any chunks of goodness. Cook the onions 5-6 minutes until the edges brown and the onions become translucent. Season with salt and pepper.
  5. Add the garlic and cook for 1 more minute.
  6. Pour in the 2 bottles of beer and bring to a simmer. Again, get up any chunks off the bottom of the pan with your wooden spoon.
  7. Add the cooked meat, potatoes, carrots, celery, tomato paste, beef broth, water and spices. Mix gently to combine. Bring to a boil then reduce heat to a simmer and cook for about 60 minutes.
  8. Mix ¼ cup flour and ½ bottle of Yuengling beer together and add to the stew. Continue to simmer until thickens, about 30 minutes.
  9. Serve with crusty bread and a Yuengling!
Nutrition Information
Serving size: 6-8 generous bowls of stew


Irish Stout Cake with Bailey’s Ganache

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

This chocolate cake is seriously one of my all time favorites.   I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache.  BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round).   Boo.  So, two 8in rounds it was.   Between the  two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it.  On top is hot ganache poured over the cake and down the sides.  I love that you can see the chocolate layers of this cake too.  Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family.  I served a big ole slice to her husband with a Guinness… HUGE hit!


Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

Irish Stout Cake with Bailey’s Ganache
Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!
Serves: 1 2-layer 8-inch cake
Irish Stout Cake
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • ¾ tsp salt
  • 2 eggs
  • ½ cup buttermilk
  • 1 tsp vanilla
  • 1 cup unsalted butter
  • 1 12oz bottle of Guinness Stout beer
  • ¾ cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
Bailey's Cream Cheese Frosting
  • 6oz cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 2¼ cups powdered sugar
  • ⅛ tsp salt
  • 1 Tbsp Bailey's Irish Cream
Bailey's Ganahe
  • 6oz high quality white chocolate (not white chocolate chips)
  • ¼ cup heavy cream
  • ¼ cup Bailey's Irish Cream
  • 1 Tbsp unsalted butter
  • White chocolate shavings (garnish)
Irish Stout Cake
  1. Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
  2. In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
  3. While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
  4. In another large bowl, whisk together the vanilla, eggs and buttermilk.
  5. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
  6. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
  7. Divide the batter evenly into the prepared pans. (I got about 2¾ cup of batter into each pan.)
  8. Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
  9. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
  10. Once cooled, trim the tops so that each cake is level and the same height.
  11. Wrap cake layers and freezer for several hours or over night.
Bailey's Irish Cream Frosting
  1. Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
  2. Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
  3. Add the Bailey's and salt and mix for 1 more minute.
  4. Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.
Bailey's Ganache
  1. Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
  2. In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
  3. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
  4. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.
  1. Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
  2. Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
  3. Garnish the top of the cake with white chocolate shavings.
  4. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
  5. Store in an air tight container up to 2 days.