Sometimes I still like to play dress up. On this particular day my baking buddies and I had decided to go retro and dress up 50's style. We were having trouble figuring out a cupcake to match our theme, when I stumbled upon a cute, retro-looking can of ginger beer in the fridge. One of my friends suggested adding orange, and thus the Orange and Ginger Beer Cupcakes were born. The flavors go incredibly well together.
Orange Ginger Beer Cupcakes
adapted from Raspberri Cupcakes • makes 12
1 cup brown sugar
1 1/4 sticks butter
2 cups flour
1 tsp baking powder
1/4 tsp club soda
3/4 cup ginger beer
2 tbsp fresh squeezed orange juice
1 tbsp orange zest
Preheat oven to 350°.
Beat butter and brown sugar until creamy in the bowl of an electric mixer. Add eggs one at a time. Once combined, add orange zest.
In a separate bowl combine flour and baking powder. Sprinkle with club soda and mix. Combine orange juice and ginger beer in a measuring cup. Alternate adding wet and dry mixtures to the butter/sugar mix, beginning and ending with dry. Mix well after each addition. Distribute batter between 12 cupcake liners. Bake in pan for 18-20 minutes, or until a toothpick comes out clean.
Makes enough to frost 12 cupcakes generously
1 stick butter
3-4 cups powdered sugar
2 tsp orange zest
1 tbsp fresh squeezed orange juice
1 tbsp milk or half and half
Beat butter in electric mixer on high for several minutes until creamy. Add sugar 1/2 cup at a time, beating well after each addition. After 2 cups of sugar have been added, add milk, orange juice, and zest. Continue adding sugar until desired sweetness is reached.
We enjoyed our cupcakes with a glass of mint lemonade and retro napkins. Bon Appetit!