Blue Moon Cupcakes with Orange zest

28 Aug

Happy Tasty Thursday! Last night I had to bring some sort of deliciousness to work for a Potluck and I decided to bring Blue Moon cupcakes with thick cream cheese frosting, topped with orange zest for an extra Zing! (Of course, it was very light in beer, and being that I’m in an advertising industry, it’s fairly common to have a beer now and then to celebrate during work hours). Look at how delicious they look! I couldn’t wait to try them as soon as they were out of the oven! I love me some warm cupcakes! Noms!
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View the recipe below!

Mini Blue Moon Cupcake
Makes 24

Ingredients:

BlueMoon Cupcakes:
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 2/3 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
1 orange, zested (plus more for garnish)
2/3 cup Blue Moon beer
2 tablespoons whole milk
orange cream cheese frosting:
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar, sifted
2 tablespoons freshly squeezed orange juice

Directions:

1. Preheat oven to 375°F. Line a mini muffin tin with 24 mini cupcake liners.
2. In a mixing bowl, sift together flour, baking powder and salt.Set aside.
3. In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter for 1 minute. Add sugar and cream together with butter for about 3 to 4 minutes.
4. Add eggs, one at a time, scraping down after each addition.
5. Add vanilla and orange zest and mix until just combined.
6. In a mixing bowl whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
7. Fill cupcake liners 1/2-2/3 full.
8. Bake for 15 to 18 minutes until golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes onto a cooling rack and allow to cool completely.
9. For frosting: In a stand mixer, cream together butter and cream cheese. With motor running add sugar, 1/2 cup at a time until all sugar has been added, scraping down sides of the bowl after each cup of sugar. Stir in the orange juice until fully incorporated.
10. Pipe frosting onto cupcakes or spread with an offset spatula and top with fresh orange zest.

ENJOY!!

Speaking of deliciousness, I also made some roasted rosemary almonds yesterday for a wine and art night this weekend. What’s better to pair with wine than roasted almonds and Brie?? I only took a few pictures though, but they were definitely delicious! I don’t know how much would actually be left before this weekend…. :/

Happy Tasty Thursday!

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