So far this has been my only “ehh” creation. I wasn’t pleased with the taste of cupcakes.
Went up to Rhode Island this weekend for my friend’s 22nd birthday and figured what a great way to celebrate a birthday with beer cupcakes! So I packed everything up, including the kitchen sink, and lugged it up to RI.
I didn’t change anything from the posted recipe because cupcakes can get messed up from one little change.
3/4 cup unsalted butter, softened
1 3/4 cup sugar
2 1/2 cup all-purpose flour
2 1/2 TSP baking powder
1/2 TSP salt
1 TSP vanilla
orange food coloring
3/4 tsp grated orange zest
1 cup Blue Moon beer (I used the regular, but feel free to get creative and use the Winter Abbey Ale or Spiced Amber or whatever other seasonal is available)
1/4 cup milk
1. Line 24 cupcake trays with liners and preheat your oven to 375 degrees F.
2. In a medium bowl, sift together the flour, baking powder and salt.
3. In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar a little at a time and continue to beat until the sugar is completely incorporated.
4. Add the eggs, beating after each.
5. Add the vanilla, food coloring and zest and beat well.
6. Mix the beer and milk in a cup. Add the beer/milk mixture and the flour alternately, ending with the flour.
7. Fill the cupcake liners 2/3 full. Bake for 18 minutes until the cupcakes are golden and a toothpick inserted in the center of one comes out clean.
8. Once the cupcakes have completely cooled, frost each cupcake with the Buttercream.
9. Garnish each cupcake with a small orange slice just before serving, if desired.
For icing, I didn’t want to have to pack items for making icing too so I just bought canned icing. I added orange zest to the top to add some orange flavor.
Taste: Sort of dry and taste like bread, not like a sweet cupcake
Time: Less than an hour
Price: under $20
Difficulty: Not difficult at all
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