corona lime, chocolate covered potato chip, spicy apple with bleu cheese
possibly the only good thing about football- people get together and eat.
inspired by trashy game food, these cakes were for d's superbowl/secret birthday party.
beer cupcakes
(adapted from sweet tooth)
3/4 cups butter, room temperature
1 3/4 cup sugar
2 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 tsp vanilla
1 tsp lime zest
1 cup corona beer, plus more for brushing on tops
1/4 cup whole milk
preheat oven to 375f.
whisk together flour, baking powder, and salt.
in the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
add eggs, beating after each addition then add the vanilla and zest.
combine milk and beer and alternatively add this mixture and the flour
mixture to the butter/sugar mixture with the mixer on low speed,
starting and ending with the flour.
fill the cupcake liners 2/3 full and bake for 15 minutes (for mini), or until cake tester comes out clean.
brush warm cakes with beer.
citrus cream cheese frosting
8 oz cream cheese, room temp
1 stick unsalted butter, room temp
2 tbsp freshly squeezed orange/lime juice
2 tsp lime zest
4 cups powdered sugar
cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
add the citrus juice and zest and gradually add the powdered sugar
until well-combined. beat until smooth.
apple spice cupcakes
(adapted from food.com)
apple filling
1/4 cup water
1 medium apple, peeled, cored, and chopped into 1/4-inch pieces
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon vanilla extract
cupcakes
1 2/3 cups unbleached pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon vanilla
1/2 cup unsalted butter
1 cup sugar
2 large eggs
honey buttercream
1 cup unsalted butter
1/2 teaspoon salt
4 cups powdered sugar, sifted, divided
2 tablespoons honey
3 tablespoons cream or milk
blue cheese, crumbled
filling: in a saucepan, combine the sugar, water, apples, cinnamon, and salt. cook until the apples soften, about 3 minutes. remove from the heat and add the vanilla. cool.
cupcakes: preheat the oven to 325f.
sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice, ginger, and cayenne into a medium bowl and whisk together. in a liquid measuring cup, mix the buttermilk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. turn the mixer to the lowest speed and alternate adding the flour mixture and buttermilk mixture, beginning and ending with the flour.
fill cupcake liners 3/4 full. place 1 teaspoon filling on top of each cupcake and lightly swirl into the batter. bake until golden brown, 15-18 minutes. cool the cupcakes completely.
frosting: in the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. add 1/2 the powdered sugar and mix thoroughly. add the cream, vanilla, and remaining powdered sugar and beat to desired consistency.
