Orange Cream Tropic King Cupcakes

Our August 17th 2018 Foodie Walk was a roaring success as Christina Marie, author of Cooking with Beer in Colorado, dished out home-made “Orange King Tropic Cupcakes.” Over 425 Foodie Walk fans stopped by our kitchen to try these yummy cupcakes. The recipe is a collaboration between Funkwerks brewer Gordon Schuck and Restaurant 415 Chef, Andrea Mouton. If you want to make these delicious cupcakes at home, Christina Marie has graciously shared the recipe. And if you want to learn more about Fort Collins rich micro-brewery culture AND cooking with beer, please stop by the store and pick up a copy of Christina  Marie’s book!

Happy Baking!

Cooking with Beer in Colorado by Christina Marie

Cooking with Beer in Colorado by Christina Marie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orange Cream Tropic King Cupcakes

PREP TIME: 1 hour: 24 servings

Ingredients

2 cups flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup butter, room temperature

1 cup sugar

1½ teaspoon orange zest, finely grated

2 eggs

½ cup Funkwerks Tropic King beer

½ cup milk, room temperature

¼ cup orange juice

2 teaspoons vanilla
Preheat oven to 300°. Using a stand or hand mixer, cream together butter and sugar. In a separate bowl, whisk together the flour, baking powder, baking soda and salt, and then set aside. Add vanilla to butter/ sugar mixture, add eggs one at a time, mixing well. Add orange zest, and then alternate between adding flour mixture and milk until it’s all mixed together. Add Tropic King and orange juice. Batter might be slightly curdled and more wet than other cupcake recipes, but it’s
ok, it will all bake well. Bake in the oven for 10-20 minutes until tops are a golden brown and a toothpick comes out clean. Cool cupcakes and frost.

Orange Cream Frosting

1 cup unsalted butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar
½ teaspoon salt
1 tablespoon vanilla
1 cup orange juice
1 cup Funkwerks Tropic King
In a small saucepan boil the orange juice and Tropic King together. Let it simmer until it reduces into an almost honey-like texture (could take up to 30 minutes). Using a hand mixer or stand mixer, whip the butter and cream cheese together, then add the powdered sugar and salt. Add vanilla and two tablespoons of your cooled beer/orange juice reduction. Whip one last time. Frost your cooled cupcakes; you can decorate with some fresh orange zest.

CHEF’S NOTE: To decorate, use orange sprinkles or orange zest. You can also make candied orange zest to be super duper fancy! Throw chocolate chips in the batter if you want that chocolate covered orange flavor. Try not to open the oven door during the cooking process. This will help the cupcakes rise and stay risen. If you must peek at them, close oven door slowly with low force. If the frosting is too sweet for you, add ½ teaspoon of salt.

BREWER’S PAIRING: Funkwerks Tropic King
Tropic King has a unique hop that has a wonderful tropical fruit quality to it that blends well with the orange of the cupcakes. The high carbonation of the beer also helps cut through the cream cheese frosting and cleanse the palate for the next bite.

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Exploring Colorado Wineries by Paula Mitchell

Meet Paula Mitchell and Explore Colorado Wines!

Many of us know the pleasures of a good bottle of wine. When properly paired with a meal, it can create a plethora of uniquely exciting tastes, taking a home-cooked meal from good to outstanding. However, even some of the most passionate locavores might come up with questions when it comes to nearby wineries. That’s where Paula Mitchell and her book Exploring Colorado Wineries come in. Mitchell has assembled an easy to use compendium of wineries and tasting rooms in our very own state. Believe it or not, there are over 125 and luckily we have Exploring Colorado Wineries to help us discover them. [Read more…]

Cookbook author Michele Morris will be in the store June 21, 2013 5-8 p.m.

An Interview with Tasting Colorado Cookbook Author Michele Morris

When it comes to eating well, many chefs and home-cooks look to their surroundings for inspiration. This can come in the form of centering dishes around nearby ingredients or asking locals for old recipe favorites. The new cookbook Tasting Colorado: Favorite Recipes form the Centennial State does both, and a whole lot more. Best of all, its author Michele Morris will be a part of our June Foodie Walk spectacular on the 21st of this month from 5-8pm. [Read more…]

Muy Bueno cover

So Good! The Muy Bueno Cookbook

How exciting! The ladies behind the gorgeous and crazy amazing Muy Bueno Blog have come out with a cookbook, and are coming to The Cupboard for a signing!

If you’re unfamiliar with their blog, we highly recommend you check it out (here: [http://www.muybuenocookbook.com/] because the gorgeous photos and craving-worthy recipes will surely get you drooling. After starting the blog in 2010, Veronica, Vangie and Yvette captured the hearts and stomachs of thousands of followers and now they have published a book to spread their third-generation Mexican comfort food recipes even further.

        Inspired by Veronica and Yvette’s grandmother and Vangie’s mother, Jesusita, the trio decided to preserve the foods and culture they grew up with, primarily by writing the recipes down for the next generation. All their hard work has come together in the Muy Bueno Cookbook which came out in October of this year.

        After pouring over the tortuously tempting photos on the Muy Bueno blog, we decided to get into the spirit and ward off the chill by boiling up a batch of Champurrado or Mexican Hot Chocolate, just in time for El Dia de los Muertos.  We can’t imagine anything more comforting on a chilly fall day than a hot mug of this luscious cocoa. Star anise and cinnamon sticks provide warming spice while masa harina (finely-ground corn flour) provides fabulous flavor and satisfying substance. Try some for yourself and then come by the store on Saturday November 3rd from 1-4 pm to chat with Yvette Marquez-Sharpnack and her mom Vangie Soza as they make Chile Beans with Mexican Chorizo and Avocado and Tomatillo Salsa.  Pick up your copy of the cookbook and don’t miss this special opportunity to welcome our honored guests from Texas! Recipe for Champurrado (Mexican Hot Chocolate) courtesy of the Muy Bueno Cookbook Blog

YIELD: 6 (4-ounce) servings

 INGREDIENTS:

3 cups of water

2 cinnamon sticks

1 anise star

¼ cup masa harina (you can substitute stale corn tortillas ground in a food processor if you don’t have any on hand)

2 cups milk

½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)

3 ounces piloncillo, chopped or 1/2 cup packed brown sugar

DIRECTIONS:

In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.

Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

feedzone

Get into the Feed Zone

The Cupboard is pleased to welcome Dr. Allen Lim, co-author of the Feed Zone to the store for a book signing on Saturday October 27th from 2-4 p.m.

If you are an athlete, you will love this book!  Filled with amazing, simple, healthy and transportable recipes, you can take your training to the next level by following Lim’s sound nutritional advice.  Pro cyclist Tim Johnson completely transformed his training methods by working with Skratch Labs in Boulder and following the principles outlined in the Feed Zone for athletic nutrition.  He is now a die-hard fan of both the Feed Zone and the training program developed for him at Skratch Labs.  Read more about his story in Velo News.

Don’t be swayed away from this book,  however, if you are not an athlete.  You will find great recipes geared at helping your body function at its best.  I love Lim’s idea of the portable snack, something you can use while hiking, biking, or even just taking to work or school for a healthy boost to your day.

Don’t miss this great opportunity to learn from Lim’s enthusiasm for both bikes and nutrition!