Once In A Blue Moon (Cupcakes)

T FELT LIKE I hadn't made cupcakes in ages until my friend Rachel and I planned to make Blue Moon flavored cupcakes. The combination of wheat, honey and citrus-y notes that Blue Moon offers are so refreshing and make it one of the few beers I never really get sick of. I was very intrigued by the idea of a cupcake with this flavor and consequently pretty thrilled to make them.

To accomodate Nick's veganism, we opted for a cream cheese-less frosting, but if you don't have these dietary restrictions, I say use regular cream cheese!

CUPCAKE INGREDIENTS

• 1 1/2 cup granulated sugar
• 3/4 cups Earth Balance butter (room temp)
• 3 eggs
• 2 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp orange zest (reserve a little bit extra for garnish)
• 1 cup Blue Moon
• 1/4 cup soy milk
• orange wedges (garnish)

FROSTING INGREDIENTS

• 12 oz Tofutti vegan cream cheese
• 6 tbsp Earth Balance butter
• 1 tbsp freshly squeezed orange juice
• 1 tsp orange zest
• 5 cups powdered sugar

DIRECTIONS

1. Combine dry ingredients in one bowl: flour, baking powder, and salt. Combine milk and Blue Moon in another bowl. Beat together softened butter and sugar until fluffy. 
2. Add eggs one at a time to butter/sugar mixture and then vanilla and orange zest. Then add milk/Blue moon mixture alternating with dry ingredients to the creamed butter/sugar.
3. Fill cupcake liners 2/3rd full and bake at 375 degrees. Bake for 15 minutes or until golden.
4. For the frosting, first cream the butter and cream cheese until smooth. Add orange juice, zest, and powdered sugar until smooth.
5. Apply frosting to cupcakes with a knife once cupcakes have cooled. Garnish with orange wedge and orange zest.