I made these yummy cupcakes for tailgating at the Big Game on Saturday. My friends and I piled ourselves and a whole bunch of goodies into the car and spent the whole afternoon hanging out. And eating cupcakes. I also made THE BEST COOKIES EVER, which I’ll share the recipe for tomorrow or next week, but these too were a big hit. The cake is nice and there’s a pretty distinct (but not too overpowering) taste of Blue Moon beer, even though you use less than a bottle. The frosting on top is supposed to look (and feel) like the foam on top of a pint, so all in all the idea is super cute and totally perfect for tailgating. :)

The recipe comes entirely from Miss Make’s recipe for the same cupcakes. I made a few changes, but really the credit goes all to her. Thank you! :)

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I’ll be posting the rest of the week, but still I hope you have a wonderful holiday with family and friends! (And if you’re still in need of some goodies for your menu, I’m partial to my holiday pavlova, Erika’s pumpkin whoopie pies, or Rae and Leslie’s buttermilk poppyseed creme fraiche cake! YUM!)

 

Blue Moon Cupcakes

3/4 cup unsalted butter, softened
1 3/4 cup sugar
2 1/2 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temperature
1 teaspoon vanilla
1/2 teaspoon orange zest
1 cup Blue Moon beer
1/4 cup half and half (she used milk, I used half and half)
Frothy White Frosting [recipe follows]
small orange slices, for garnish

Directions:
1. Line 24 cupcake trays with liners. [Use white liners if you can, they become translucent during baking and really sell the mini Blue Moon image]. In a medium bowl, mix together flour, baking power and salt.
2. In a large bowl beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it’s all added beat for 2 more minutes.
3. Add eggs, beating after each.
4. Add vanilla, food coloring and orange zest and beat.
5. Mix beer and milk in a measuring cup. Alternatively add beer+milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture.
6. Fill cupcake liners 2/3 full. Bake for 18 minutes at 375 degrees F until cupcakes are golden and a toothpick inserted in center comes out clean.
7. Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice.

Frothy White Frosting
2 egg whites, room temperature
1 teaspoon vanilla extract
1 tablespoon orange juice
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup water

Directions:
1. In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.

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