Friday, October 5, 2012

Blue Moon Cupcakes with Orange-Scented Cream Cheese Icing

I'm a huge fan of beer. Blue Moon is one of my favorites, but lately we've been branching out from our old standbys and trying some new craft beers. I've become a huge fan of seasonal beers such as pumpkin ales and Oktoberfest brews. But when I saw this recipe on Pinterest, I didn't care that it was a summer flavor. I knew I had to make it right away. If you don't like beer, you won't like these cupcakes. The beer flavor really comes through and it's enhanced by the orange zest added to the batter and the icing.

Blue Moon Cupcakes
Source: Sweet Tooth via Pinterest

1 and 1/2 sticks butter (room temperature)
1 and 3/4 cups sugar
2 and 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs (room temperature)
1 teaspoon vanilla
1/2 teaspoon orange zest
1 cup Blue Moon beer plus more for brushing tops
1/4 cup milk

Preheat oven to 375 degrees and line a cupcake tin with 24 cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt.

In another bow, beat together the butter and sugar until light and fluffy on high speed.

Add eggs, vanilla, and orange zest and beat until combined.

Combine milk and beer. Turn mixer to low and alternately add flour mixture and milk to butter/sugar in three additions, ending with flour.

Fill the cupcake liners 2/3 full, and bake for 18 to 20 minutes.

Remove cupcakes to a wire rack and while warm, poke holes in the tops with toothpicks and brush with reserved beer.

Orange-Scented Cream Cheese Icing
1 stick salted butter (room temperature)
1 block cream cheese (room temperature)
1 teaspoon pure vanilla extract
1/2 teaspoon orange zest (or more)
3 - 4 cups powdered sugar
1 - 2 tablespoons water

Cream together butter, cream cheese, vanilla, and orange zest. Add powdered sugar one cup at a time, beating well and adding water one tablespoon at a time until the desired consistency is reached.

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