Drunken Speculation

Blue Moon Cupcakes

BlueMoonCupcakeI wouldn’t be doing my duty as the blog’s resident CulinAlerian if I didn’t eventually put up a recipe for Blue Moon Cupcakes. These little buggers are everywhere! And, now that we’ve been blessed by the good graces of the Coca-Cola Amatil gods and Blue Moon is available on our shelves it would seem this post is overdue.

For my take on what seems to be an American beer and baking favourite I’ve put everything in Aussie measurements. You’ll find no references to Fahrenheit or sticks of butter here! I also did a bit of research to see if it were possible to candy coriander leaves for the decorations. Turns out it is. (Purely for presentation though so you can easily leave them out.) But cook’s note if you do want to try: you’ll need to make them at least 1 week in advance to ensure they’re properly dried out and you should only pop them on the cupcakes just prior to serving as they will soak up the moisture from the icing and turn into a floppy wet mess.

The cakes really are fantastic – deliciously light and moist with that fresh hit of orange – it’s no wonder they’re so popular in the States. They certainly didn’t last long in my household and it’s a recipe I’ll use again and again. I hope you enjoy them as much as me and mine did!

What You Need:

  • 125g unsalted butter, softened
  • 1 1/4 cups castor sugar
  • 1 2/3 cup plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla essence
  • zest of 1 orange
  • 2/3 cup Blue Moon beer
  • 2 tablespoons milk

For the Icing:

  • 125g unsalted butter, softened
  • 1 1/2 cups icing sugar, sifted
  • 2 tablespoon orange juice
  • 1 teaspoon vanilla essence

For the Candied Coriander (optional):

  • 12 fresh coriander (aka cilantro) leaves
  • 1/4 cup castor sugar
  • 1 egg white

What To Do:

1. Pre-heat the oven to 180 degrees Celsius. Line a muffin tin with patty papers.

2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and orange zest and beat until combined.

3. Sift flour, baking powder and salt into a separate bowl.

4. Whisk together milk and beer. Add milk and beer mixture alternately with the sifted flour to the butter mixture until fully incorporated.

5. Fill each patty pan about 2/3 full. Bake for approximately 20 minutes or until cakes spring back when lightly touched in the centre. Transfer to a wire cooling rack and allow to cool completely before icing.

NoIcing BlueMoon Cupcake

For the Icing:

1. Beat the butter for a few minutes until well softened. Add the icing sugar and beat at a low speed until incorporated.

2. Add the orange juice and vanilla. Beat on medium speed until combined. Add more sugar or orange juice as required to gain the desired consistency. (I like mine light and fluffy).

3. Spread over cupcakes and garnish with a wedge of orange and a candied coriander leaf prior to serving.

For the Candied Coriander:

1. Wash the coriander leaves and pat dry with paper towel.

2. Using a pestle and mortar grind the sugar until very fine. Pour into a small bowl.

3. Beat the egg white until stiff. Using a small paint brush, brush each side of a coriander leaf with the egg white. Place in the bowl of sugar and coat both sides.

4. Transfer to a piece of greaseproof paper for drying. The leaves should crack when broken and no moisture should be present. This may take up to one week.

BlueMoonCupcakes

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