It’s Labor Day on Monday. I know this because I have received a dozen invites to all sorts of social gatherings kindly remind me, that summer vacation is coming to an end. One invite was even nice enough to go so far as to Google Map the party from my home, too–it was helpful…and bossy. :)
So yes, it’s Labor Day weekend. And I decided to share a Cupcakes On Tap recipe with you – Creamsicle Cupcakes with Blue Moon beer for me to make and for you to make.
Do you love Belgian white ales in general and especially love the citrus notes in Blue Moon or Shocktop.
These little guys are light and fluffy and the orange infused cream cheese frosting is so simple and really good. They’re a fun treat to bring to any get together. So go make them this weekend, okay?! Enjoy!
1/2 cup plus 2 tbsp. unsalted butter, softened
1 1/2 cup sugar
1 1/2 plus 2 tbsp. all-purpose flour
1/3 cup Blue Moon or Shocktop
Preheat oven to 350 degrees.
In a mixer, beat together butter and sugar for 10 minutes, until extremely fluffy.
Add eggs, one at a time, being careful to incorporate completely before adding the next egg.
In 3 portions each, alternate adding flour and beer until a batter forms.
Adjust and add more beer if the batter seems too stiff for cupcakes.
Line cupcake tins with cupcake liners/baking cups. And fill 2/3 full.
Bake until springy in the center but not overcooked– approximately 20-25 minutes.
Cool completely before frosting.
1 8 oz. package cream cheese, room temperature
1/2 cup unsalted butter, softened
4-6 cups powdered sugar
1 tsp. orange juice
1 tsp. vanilla extract
Orange food coloring
In a large mixing bowl, beat cream cheese, butter, orange extract and vanilla.
Gradually add powdered sugar.
Gently fold in a pinch of orange food gel color.
Put the frosting in a piping bag fitted with a pastry tip of your choice.
Pipe the frosting on top of the cooled cupcakes.
Store cupcakes in an airtight container for up to 4 days.
Happy Labor Day Weekend!!