Flicks and Eats

Life is like a box of cupcakes…

Bitchin’ Blue Moon Cupcakes


Rachael's Bitchin' Blue Moon cupcakes topped with orange cream cheese frosting and an orange candy slice

Holidays = time with family and friends, gross amounts of food and drink, and subsequent feelings of bloatedness. Therefore, Super Bowl Sunday should be hailed as an official holiday, and we should get the next day off to recuperate.

The special, caloric treats I made this year were Blue Moon cupcakes. Before you start your post-Super Bowl diet, pull on your “cookie pants” and make these bitchin’ cupcakes (recipe and alterations provided by The Bitchin’ Kitchen). Thanks, Ellie! I’m raising my Blue Moon to you right now.

Cake Ingredients:
A stick of butter, melted
2 eggs, room temperature
4 oz buttermilk*
6 oz Blue Moon beer*
2 tsp vanilla
zest of one orange
1 cup brown sugar
2 cups flour
2 tsp ground coriander
1 tsp baking soda

Orange Cream Cheese Frosting Ingredients:
1 package (8-ounce) cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
1 tablespoon fresh orange juice
1 tsp grated orange zest
5 cups confectioners sugar
1.5 oz Blue Moon beer

For decorating (optional):
Old fashioned orange candy slices

*1 shot glass equals 1.5 ounces. Since you have your shot glass out already, open the liquor cabinet. One shot, or a couple, should do it. Now you’re ready to make these cupcakes. No mistakes, people! Baking is for winners.

– Preheat oven to 350 degrees.
– Melt butter and set aside to cool down.
– Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in one bowl, and mix together the sugar, flour, coriander, and baking soda in another. (Here’s a tip from Ellie: You can make buttermilk by combining 1 tbsp lemon juice and enough milk to add up to 1 cup.) (A tip from me: Finish off that Blue Moon. You will need a shot glass more for the frosting but you can just open up a second bottle when the time comes.)
– Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine.
– Add the melted butter and combine.
– Pour batter into cupcake cups and bake for 16-18 minutes, or until a toothpick inserted comes out clean.
– Whilst the cupcakes are baking, make the frosting. First, blend the cream cheese, butter, orange juice, orange zest, and Blue Moon in a large bowl, using an electric mixer set at medium speed, until smooth.
– Add the sugar and continue to beat until light and creamy — about 3 more minutes.
– Chill frosting and let cupcakes cool before frosting. If you don’t, the frosting will run off the sides. Frosting is valuable. Winners don’t let frosting run off the sides.

At this point, you should either be scared or motivated to make these cupcakes, or maybe a little bit of both. Don’t worry… if you fail, you’re not a loser. You’re just not a winner.

The cupcakes came out moist and subtly spiced with coriander and orange zest. The orange cream cheese frosting complemented the wheat-y flavor of the cake. Wash it down with a third Blue Moon beer, and then it may be time for some coffee.

Godspeed, winners. I know you all have it in you.

posted by Rachael in Recipes and have Comments (2)

2 Responses to “Bitchin’ Blue Moon Cupcakes”

  1. Christy says:

    Your blog is amazing! I am going to have to share with my brides :)

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