Blue Moon Cupcakes

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

3/4 c unsalted butter, softened

1 3/4 c sugar

2 1/2 c flour

2 1/2 tsp baking powder

1/2 tsp salt

3 eggs, room temperature

1 tsp vanilla

2 drops red food coloring

10 drops yellow food coloring

1/2 tsp orange zest

1 c Blue Moon beer

1/4 c milk

Frothy White Frosting

small orange slices, for garnish

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 tsp vanilla extract

1 tbsp orange juice

1 c sugar

1/4 tsp cream of tartar

1/3 c water

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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