Okay, Let's get the show on the road with the baking. Recently I made a batch cupcakes using Blue Moon and Corona. I found this fantastic recipe at Sweet Tooth. Check it out for fun other recipes. I will so be making these again.
Sorry for not having step by step photos this time. I'll update the next time I make them.
Sorry for not having step by step photos this time. I'll update the next time I make them.
Ingredients for the cupcakes:
3/4 Cups butter
1 3/4 Cup sugar
2 1/2 Cups flour
2 Tsp baking powder
1/2 Tsp salt
3 Eggs
1 Tsp vanilla
1/2 Tsp orange or lime zest
1 Cup Blue Moon or Corona beer
1/4 Cup milk
Icing:
12 oz cream cheese
6 Tbsp butter
1 Tbsp freshly squeezed orange/lime juice
1 Tsp orange/lime zest
4 Cups powdered sugar
Put it all together:
Preheat your oven to 375.
Starting
with a large bowl, mix your dry ingredients (flour, baking
powder, and salt) and in a smaller bowl beat the sugar and melted butter with an electric mixer.
Add one egg at a time and beat between each one.
Add vanilla and zest of your choice. I, of course, used lime for Corona and orange for Blue Moon.
In a measuring cup, combine milk and beer.
While your mixer is still going, add a small portion of the flour mixture and then alternate with the beer mixture. Try and end with the last add-in being the flour mixture.
Line your muffin pan with cupcake liners and fill each one about 2/3 each.
Bake for about 18 minutes.
Once out of the oven, brush cupcakes with the particular beer you used and then let cool.
For your icing:
Combine the cream cheese and butter in the mixer until combined and smooth.
Add freshly squeezed juice and zest. Then, gradually combine the powdered sugar until fully blended.
Then it is time to ice the cakes.
And of course eat them all!
Add one egg at a time and beat between each one.
Add vanilla and zest of your choice. I, of course, used lime for Corona and orange for Blue Moon.
In a measuring cup, combine milk and beer.
While your mixer is still going, add a small portion of the flour mixture and then alternate with the beer mixture. Try and end with the last add-in being the flour mixture.
Line your muffin pan with cupcake liners and fill each one about 2/3 each.
Bake for about 18 minutes.
Once out of the oven, brush cupcakes with the particular beer you used and then let cool.
For your icing:
Combine the cream cheese and butter in the mixer until combined and smooth.
Add freshly squeezed juice and zest. Then, gradually combine the powdered sugar until fully blended.
Then it is time to ice the cakes.
And of course eat them all!
