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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The Cupboard Cobbler

Cupboard CobblerOur July 20, 2018 Foodie Walk was a huge success with over 400 visitors who happily tasted Maren and Lori’s delicious fruit cobblers! This cobbler recipe is highly adaptable. Experiment with different fruits or fruit combinations. This recipe is perfect for all of the summer fruits, peaches, cherries, and more. Enjoy!

Cupboard Cobbler:

Ingredients:
2lbs fruit (fresh or frozen) peeled and sliced
1-2 TBSP sugar – depending on the sweetness of the fruit
Juice of 1/2 a lemon
2 tsp cornstarch
ground cinnamon, nutmeg, and cloves (a pinch of each)
1 cup flour
6 TBSP butter cubes at room temperature
1 tsp baking powder
1/2 tsp salt
1/4 cup of boiling water
cinnamon sugar mix

 

In a bowl, mix fruit, sugar, juice of a lemon and cornstarch. Then add cinnamon, nutmeg and cloves. Stir. Put in a buttered baking dish and bake in a 400 degree oven for 10 minutes. [Read more…]

No Bake Cookie Bars from The Minimalist Baker

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No Bake Cookie Bars from the cookbook The Minimalist Baker by Dana Shultz

We kicked off our Annual Summer Sale with these easy no bake cookie bars from the Minimalist Baker by Dana Shultz. So easy, super tasty, healthy AND you don’t need to use your oven!   We were sold!

Servings: 8 bars

18 medjool dates

3 TBSP natural salted peanut butter

1/2 cup dairy-free dark chocolate chips

1/2 cup rolled oats (GF to make this recipe gluten free)

To see the full recipe, go to minimalistbaker.com

Here is a quick visual of how we put the cookies together in the store! [Read more…]

Mayana Artisan Chocolate now at The Cupboard

New at The Cupboard-Mayana Artisan Chocolates!

New at The Cupboard-Mayana Artisan Chocolate

The Cupboard would like to introduce our newest chocolate line: Mayana Chocolate! This artisan chocolate company is run by husband and wife team Daniel and Tamara Herksovic out of Wisconsin.

Both led very successful independent careers prior to their joint endeavor with Mayana Chocolate. Tamara was an event planner in Chicago, and Daniel was a chef in some of the top restaurants in New York, San Francisco, and Chicago. That was until Daniel fell in love with Tamara’s smile one fateful evening at a dining event in Chicago. Once married, Daniel went on to open his own catering company and they both eventually worked to create elaborately orchestrated dinners for some of Chicago’s top clientele. This is ultimately what lead to Daniel finding his passion for chocolate. [Read more…]

Monster Cookies by Barbara Stafford

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This tasty recipe is from Barbara Stafford’s book Small Plates and Dainty Desserts. You can find this wonderful cookbook at The Cupboard. Stafford will be in the store on Saturday December 16th from 12-3 pm making these amazing cookies! But if you want to make them yourself, she has graciously shared the recipe. [Read more…]