Blue Moon Cuppy Cakes

Forwarning: I am the only one to have tried these cuppy cakes, even though they were made for a fellow grad student's birthday.  No, sad to say I did not devour them all.. I caught the flu and food was not allowed to leave my apartment..  So I sent him a picture!  It's the thought that counts, right?

Blue Moon happens to be one of our groups favorite beers, so hell, why not make a cup cake with it?!  Here goes, and please, if anybody makes this, let others know they are delicious!

Blue Moon Cuppy Cakes
Cuppy Cake Ingredients:
3/4 C unsalted butter, softened (Crisco)
1 3/4 C sugar
2 1/2 C flour
1/2 tsp salt
3 eggs, room temp (quickly brought to this temp by walking around with them in my sweatshirt pouch!)
1tsp vanilla
1/2 tsp orange zest
1 C Blue Moon beer
1/4 C milk

How To:
1. Preheat oven to 375.  Prep muffin tins with grease or liners.
2. In large bowl, beat the butter until a bit fluffy.  Add the sugar a bit at a time, beating until all is incorporated. Then beat a few minutes longer!
3. Add eggs.  Beat.
4. Add vanilla and orange zest and keep on mixing!
5. Add milk.
6. Add beer.
7. Add flour!
8. Fill cupcake tins 2/3 full.  Bake 18 minutes until a toothpick comes out clean.

Frothy White Frosting Ingredients:
2 egg whites, room temp
1 tsp vanilla extract
1 Tbsp orange juice
1 C sugar
1/4 tsp cream of tartar
1/3 C water

How To:
1. In saucepan, mix sugar, water, and cream of tartar.  Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In large bowl, beat egg whites, vanilla, and OJ until soft peaks form.  Slowly add hot sugar mixture while beating continuously.  Beat until stiff peaks form (5-10 minutes).
3. Frost the cooled cupcakes.  To be honest, when I did this, I could not get the frosting to spread!  So, I just dipped my cupcakes upside down into the frosting and they came out with cute little hats!

*If this recipe sounds like it's not your thing, you can try a cream cheese frosting like I will next time!

Pumpkin Bread with Pumpkin Butter Cream Frosting and Salted Caramel

Today started out very early with us going to watch Kiefer run a 5k supporting the Essentia NICU at Fitgers in Duluth.  It is a very foggy, dreary, damp day so after the event was over, we returned home, turned up the heat and I decided it was time to turn the on the oven.  Another search on Pinterest led me to the following recipe.  

But.... instead of making the bread from scratch, I pulled out a box of Libby Pumpkin bread mix.  How easy, open the can of pumpkin puree, add the mix, eggs, oil and water.  Well it wasn't that easy.  I cracked 4 eggs into a bowl, then measured the 1/2 cup of oil, poured it over the eggs and then proceeded to pour another 1/2 cup of oil and poured it over the eggs!  As soon as I did that I realized what I did.  It was supposed to be a 1/2 cup of oil and 1 cup of water!  NOT 1 C OIL!  ugh.  So down the drain it went.  I finally did succeed in making 2 medium loaves and 1 mini loaf of bread.  I then topped with the Pumpkin Butter Cream Frosting (2 tablespoons of puree were taken out of the can before using it for the bread).  I think I should have had a double batch of the frosting because it didn't seem very thick.  I did double the caramel and drizzled that over the top.  That was messy because it kept running off the bread.   My bread didn't turn out as pretty as the picture on Pinterest.  

Tonight not only do Paul and Kiefer get to try my new trial but so do Kim and Dave.  :) And the mini loaf will go to the Neighbors!

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Butter Cream Frosting

For the Bread  (a box mix is much easier!)  

• 1 C all-purpose flour
• 3/4 C white whole wheat flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp cloves
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 3/4 C brown sugar
• 1/4 C granulated sugar substitute
• 1 tsp vanilla extract
• 1/2 C low-fat plain yogurt
• 2 tbsp canola oil
• 1 1/4 C pumpkin puree

For the Frosting 

• 1/4 C butter, softened
• 2 tbsp pumpkin puree
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1 1/2 C confectioner’s sugar, sifted  (I didn't sift!)
• 2 tsp milk

For the  Caramel Drizzle

• 3 tbsp brown sugar
• 1 tbsp water
• 1 tbsp butter
• 1/4 tsp salt

Directions

1. Preheat oven 325. Grease and flour a 9×5 loaf pan.  Or follow directions on the box.  
2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.
3. In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.
4. Spread batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.
5. While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.
6. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
7. Slice bread and serve! 
8. Store leftovers in the refrigerator.