perfect pair. [Blue Moon cupcakes w. orange cream cheese frosting]
We’re celebrating my friend Ashley’s birthday tonight, so naturally, I wanted to bake cupcakes. When I saw this recipe for Blue Moon cupcakes on Spoon Fork Bacon, I knew exactly what I was going to bake. Seriously…how could anyone pass these up? I knew I couldn’t, considering Blue Moon is my favorite beer and cupcakes are my favorite dessert. Let’s just hope Ashley feels the same way. ;)
I also wanted to give this recipe a test run, as I’m planning on baking these cupcakes for the LA Food Blogger Bake Sale. If you’re in the Los Angeles area, I’d love you to join me, Geni at Sweet and Crumby, and your fellow LA food bloggers on Saturday, April 28th from 11:30 a.m. to 2:00 p.m. at BLD Restaurant (7450 Beverly Boulevard Los Angeles, CA 90036) for the third annual LA Food Blogger Bake Sale to end childhood hunger.
If you want to help bake, please send an e-mail to firstname.lastname@example.org. Hope to see you there!
Blue Moon cupcake recipe (makes 16 cupcakes):
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
1 2/3 cup all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 eggs, room temperature
1 tsp. vanilla extract
Zest of 1 orange, plus more for garnish
2/3 cup Blue Moon beer
2 tbsp. whole milk
Preheat oven to 375 degrees. Line a muffin tin with 12 cupcake liners.
In a mixing bowl, sift together flour, baking powder and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter for 1 minute, until pale and fluffy. Add sugar. Cream together butter and sugar for 3-4 minutes.
Add eggs, one at a time, scraping down sides of the bowl after each addition. Add vanilla and orange zest; mix until just combined.
In a medium mixing bowl, whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
Fill cupcake liners 1/2 – 2/3 full. Bake for 15-18 minutes until slightly golden brown and cupcakes bounce back at the touch of a finger, or a toothpick inserted in center comes out clean. Transfer cupcakes to a cooling rack and allow to cool completely.
Orange cream cheese frosting recipe:
6 oz. cream cheese, softened
1 1/2 sticks unsalted butter, softened
4 – 4 1/2 cups confectioner’s sugar, sifted
4 tbsp. freshly squeezed orange juice
In a stand mixture fitted with the paddle attachment, cream together butter and cream cheese. With motor running, add confectioner’s sugar, 1/2 cup at a time, until all sugar has been added, scraping down sides of bowl after each addition. Stir in orange juice until fully incorporated.
Pipe frosting onto cupcakes and top with fresh orange zest and small orange slice, if desired.
Recipe from Spoon Fork Bacon.