Friday, March 16, 2012

Blue Moon Cupcakes

Well, this post is about a month late. For the Super Bowl, we decided to make Blue Moon Cupcakes for dessert. Football, beer, and Marines just kind of go together. Part of me was kind of hesitant because I love cupcakes and I worried adding beer would ruin the cupcake. But these guys were delicious!

My friend, Whitney, whipped up the cupcakes while I was making everything else. She did such a great job and even added her own little twist to the recipe by adding some Blue Moon to the frosting! The cupcakes by themselves had only a tiny hint of Blue Moon but adding the Blue Moon to the frosting really gave these some more flavor.

And I just had to include a picture of our Super Bowl sunset!

Blue Moon Cupcakes
Source: Erica's Sweet Tooth

For the cupcakes:
3/4 cup butter, room temperature
1 3/4 cup sugar
2.5 cups flour
2 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 tsp vanilla
1/2 tsp orange zest
1 cup Blue Moon, plus more to brush on tops
1/4 cup milk
orange wedges for garnish

Preheat oven to 375ยบ and line 24 muffin tins with cupcake liners.

In a medium sized bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, beating after each addition. Add the vanilla and zest.

Combine milk and beer and alternatively add this mixture and the flour mixture to the butter and sugar, mixing on low speed.

Fill the cupcake liners 2/3 full and bake for 18 minutes. When cupcakes are done, poke holes in the tops and brush with beer.

For the cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, room temperature
1 tbsp freshly squeezed orange juice
1 tsp orange zest
4 cups powdered sugar

Cream together the cream cheese and butter in an electric mixture until smooth and creamy, about 2-3 minutes. Add the citrus juice and zest; gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.

Once cupcakes are cooled, load frosting into a piping bag and pipe onto cupcake tops.

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