Blue Moon Cupcakes

There is no better feeling than to cook for others something they enjoy. When I picture a perfect evening, it's preparing a meal all the way through, from appetizers and salads to dessert, and having close friends over for great conversation, and maybe some games. So when I came across this recipe for cupcakes with Blue Moon over here at Miss Make, I immediately thought of Gagi, who loves to have a Blue Moon with an orange. And when she came to Chicago for her birthday this past New Year's weekend, while I was also visiting, I jumped at the chance to celebrate her with these tasty-wheaty-orangey yummies. And the frosting? Oh my heaven.

Ingredients

For the cupcake batter:

3/4 cup unsalted butter, at room temperature

1 3/4 cup granulated sugar

2 1/2 cups all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

3 extra-large eggs, at room temperature

1 tsp. vanilla extract

2 drops red food coloring + 10 drops yellow food coloring (optional)

1/2 tsp. orange zest

1 orange

1 cup Blue Moon beer

1/4 cup milk

For the Seven-Minute Frosting:

2 extra-large egg whites, at room temperature

1 tsp. vanilla extract

1 tbsp. freshly squeezed orange juice

1 cup granulated sugar

1/4 tsp. cream of tartar

1/3 cup water

Directions

1. Line 24 cupcake trays with white cupcake liners and set aside. Preheat the oven to 375 degrees.

2. In a medium bowl, combine the flour, baking powder and salt.

3. In a large mixing bowl, beat the butter on medium speed for 30 seconds, adding the sugar slowly. Beat for two minutes until light and fluffy.

4. Add the eggs to the butter and sugar, one at a time, mixing completely after each.

5. Add the vanilla extract, food coloring and orange zest, and beat until combined.

6. In a large measuring cup, combine the beer and milk. 

7. Alternate adding the beer and flour mixtures to the butter mixture, beating after each and ending on the flour mixture.

8. Put the batter in the cupcake liners until they are 2/3 full. 

9. Bake for 18-20 minutes until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.

10. While the cupcakes cool, prepare the frosting.

11. In a small saucepan, combine the sugar, water and cream of tartar.

12. Cook over medium heat until the sugar is dissolved and the mixture is bubbling, stirring continuously.

13. In a large mixing bowl, beat the egg whites, vanilla extract and orange juice until soft peaks form. 

14. Slowly add the hot sugar mixture, beating continuously, for seven minutes until stiff peaks form.

15. Frost the cupcakes and garnish with an orange segment. Serve immediately.

*Note: the cupcakes are best on the first day, but they keep for 2-3 days. After that, the frosting beings to deflate and gets runny.

Happy birthday, Gagi!