Monday, February 8, 2010

The Real Winner of the Superbowl: Cupcakes

To me, the only redeeming quality of the Superbowl (or any sporting event, for that matter) is the food. I relish any experience that allows me to consume multiple pounds of cream cheese-laden dips, meat sauce, and--hellooooOOoooo!--sugar!

So, in a feeble attempt to make "themed" cupcakes, I made these:


On the left, representing the Colts, Blue Moon Cupcakes...do you GET IT?!!? Blue...team colors...that's all I understand about football!! On the right, representing the Saints, Chocolate "Bourbon Street" Pecan cupcakes. And yes, there's alcohol in both of these cupcakes. What's a Superbowl without a few incoherent drunks, after all?


I finally perfected the dome effect!!!


Look, the last thing I ever want to do is lie to you, so I have to tell you that these are hands-down the BEST cupcakes I've ever made. Don't you wish you were in my company yesterday to enjoy these bad boys?!






So the Blue Moon cupcake was a vanilla, cardamom, orange, Blue Moon-spiked cupcake, topped with a Blue Moon-spiked orange cream cheese frosting, garnished with a smidge of orange zest. 






The Chocolate "Bourbon Street" cupcake was a chocolate cupcake spiked with Jack Daniels and some chopped pecans, topped with a brown sugar, Jack Daniels buttercream and a pecan slice. 


Did the button on your pants pop off yet?!?!


I can't imagine anyone will ever duplicate such perfection, but in the event you'd like to try, here's the recipes:


Blue Moon Cupcakes
makes 12 large cupcakes
Adapted from Bitchin' Kitchen



  • 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
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.
4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine, ending with dry ingredients. Add the melted butter and combine.
5) Pour batter into cupcake cups 4/5 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.

Orange Blue Moon Cream Cheese 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 (or however much you want!)
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.
3) Fill a large Ziploc bag, trim the end off, and pipe on cooled cupcakes

Chocolate "Bourbon Street" Pecan Cupcakes
makes 12 large cupcakes
Adapted from Rice and Beans


1/4 cup shortening
1/4 cup butter, softened to room temperature
1 cup light brown sugar
3 eggs, separated, at room temperature
1 cup flour
1/4 cup high quality cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup bourbon
1 cup chopped, toasted pecans


Bourbon-Brown Sugar Buttercream:
1/2 cup packed light brown sugar
1/4 cup butter
3 tablespoons bourbon
1 cup butter, softened to room temperature
box of powdered sugar
Toasted pecan halves for garnish



1.  Preheat oven to 350 degrees.  Beat the shortening, 1/4 butter, and 1 cup light brown sugar at medium speed in a large mixing bowl until light and fluffy.  Add the yolks, one at a time, beating well after each addition.  Sift together the flour, baking soda, and 1/2 teaspoon salt.  Add the flour mixture alternately with the buttermilk and 1/4 cup bourbon, beginning and ending with the dry ingredients.  Stir in 1 cup chopped toasted pecan. Beat the egg whites at high speed in a medium mixing bowl until stiff.  Gently fold into the cake batter.  Line a muffin tin with paper cupcake liners.  Fill each muffin cup about 4/5 full with batter.  Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  Remove cupcakes from pan and cool completely on a wire rack.
2.  While cupcakes are baking, heat 1/2 cup light brown sugar, 1/4 cup butter, and 3 tablespoons bourbon over medium heat in a medium heavy saucepan, whisking often, until butter melts.  Continue to cook until mixture begins to boil, then boil for one minute, whisking constantly.  Remove from heat and cool completely. 
 3.  In a large mixing bowl, beat 1 cup softened butter on high speed until smooth and fluffy.  Beat in the cooled brown sugar-bourbon mixture until smooth. Beat in powdered sugar, one cup at a time, until smooth.   Frost each cooled cupcake with a generous amount of the frosting.  Top each cupcake with a toasted pecan half.  Refrigerate any remaining frosting for another use, or eat with a spoont.

1 comment:

Megan said...

Looks incredible!!

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