This recipe really doesn't need very much explaining. It's Oberon...in cupcake form. The cake has a faint citrus and wheat taste, and the simple orange infused cream cheese frosting is light and airy like the foam on top of a beer.
To make the cake portion, you will need:
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 2/3 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
1 orange, zested (plus more for garnish)
2/3 cup Oberon
2 tablespoons half and half or whole milk
For the orange cream cheese frosting you will need:
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar, sifted (may need more, depending on the frosting consistency you prefer)
2 tablespoons freshly squeezed orange juice
1. Preheat oven to 375°F. Line a mini muffin tin with 24 mini cupcake liners.
2. In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter for 1 minute. Add sugar and cream together with butter for about 3 to 4 minutes.
4. Add eggs, one at a time, scraping down after each addition.
5. Add vanilla and orange zest and mix until just combined.
6. In a mixing bowl whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
7. Fill cupcake liners 1/2-2/3 full.
8. Bake for 15 to 18 minutes until golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes onto a cooling rack and allow to cool completely.
9. For frosting: In a stand mixer, or with a hand mixer, cream together butter and cream cheese. With motor running add sugar, 1/2 cup at a time until all sugar has been added, scraping down sides of the bowl after each cup of sugar. Stir in the orange juice until fully incorporated.
10. Pipe frosting onto cupcakes or spread with an offset spatula and top with fresh orange zest or orange sprinkles. Serve.