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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 393.0
  • Total Fat: 13.0 g
  • Cholesterol: 58.5 mg
  • Sodium: 144.7 mg
  • Total Carbs: 69.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Blue Moon Cup Cakes calories by ingredient
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Blue Moon Cup Cakes

Submitted by: MANKIE87

Introduction

Recipe taken from http://thebitchinkitchin.blogspot.com/2009
/09/blue-moon-cupcakes.html

**The servings per recipe may vary and the calorie count can be lowered by using low fat ingredients as well as using a different frosting or using less frosting
Recipe taken from http://thebitchinkitchin.blogspot.com/2009
/09/blue-moon-cupcakes.html

**The servings per recipe may vary and the calorie count can be lowered by using low fat ingredients as well as using a different frosting or using less frosting

Number of Servings: 16

Ingredients

    Cupcakes:
    3/4 a stick/6 tbsp 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

    Frosting:
    1 package(s) (8-ounce) cream cheese, softened
    1/4 cup(s) (1/2 stick) unsalted butter, softened
    1 tablespoon(s) fresh orange juice
    1 teaspoon(s) grated orange zest
    5 cup(s) confectioners' sugar
    1.5 oz Blue Moon beer

Tips

**1 shot glass does NOT equal 1 ounce. 1 shot glass actually equals 1.5 ounces


Directions

Cupcakes:
1) Preheat oven to 350 degrees.

2) Melt butter and set aside to cool down.

3) 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 another tip: You can make buttermilk by combining 1 tbsp lemon juice and enough milk to add up to 1 cup. So easy!)

4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine. Add the melted butter and combine.

5) Pour batter into cupcake cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool

Frosting:
1) 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.

2) Add the sugar and continue to beat until light and creamy -- about 3 more minutes.


Serving Size: Approx. 16 cupcakes

Number of Servings: 16

Recipe submitted by SparkPeople user MANKIE87.





TAGS:  Desserts |

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