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…]

Sausage Pasta al Vodka with Carfagnas Vodka Sauce

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This pasta recipe is easy and delicious! Made with Carfagna’s Vodka Sauce from our new line of Carfagna’s Italian sauces, this recipe is sure to delight. Carfagna’s is a family owned business out of Columbus, Ohio, and they have been making to die for pasta sauces since 1937! Family member, Maricatherine, just re-located to Fort Collins and lucky for us, brought her family’s sauces with her. Try out the Vodka sauce and more this Friday May 18th from 5-8 p.m. during Foodie Walk.

 Sauteed Sausage Pasta al Vodka:

A sauté of fresh sausage, red pepper, baby portabella mushrooms and Carfagna’s Vodka Sauce tossed with Rigatelli pasta. [Read more…]

Add Some Local Spice with JBrady Seasonings!

 

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James of JBrady Seasoning, will be at The Cupboard this Friday April 20, 2018 for our Foodie Walk, where he will be making mini street tacos, guacamole and more! As a local entrepreneur with a new line of spice blends now carried at The Cupboard, James shared with us a few of his favorite recipes. These are easy to make and delicious to eat! All recipes below are made with his special seasoning blend, “Cajun Shake” found at The Cupboard.

JBrady recommends:

“Pop’s Cajun Shake”

Great on any grilled seafood, chicken, or pork chops. Amazing in gumbos, soups, and jambalaya. [Read more…]

Asparagus and Fennel Soup by Ina Garten

asparagus_fennel_soupHere at The Cupboard we have carried Ina Garten’s cookbooks from the beginning of her career. She is a favorite among the staff, and her recipes often show up at staff potlucks or are discussed over lunch. This soup is particularly lovely and great for this cold winter weather. The recipe comes from Ina Garten’s cookbook “Cooking for Jeffery” published in 2016. This is part of our regularly stocked cookbooks, so if, after making this delicious soup, you find you need to come in and take home this cookbook, we can help! We highly recommend adding it to your cookbook collection. Lori will be making this soup in our kitchen for the February 16th Foodie Walk from 5-8pm! Stop by and try it in person!

Asparagus and Fennel Soup   serves 6-8

2 1/2 tablespoons good olive oil

2 1/2 tablespoons unsalted butter

5 cups (3/4 inch diced) fennel, tops and cores removed. (two fennel bulbs)

3 cups chopped leeks, white and light green parts (2 leeks)

2 1/2 cups chopped yellow onions (2 onions)

1 pound medium think asparagus

1/2 cup long grain white rice

8 cups good chicken stock

3 large sprigs fresh thyme, tied with kitchen string

Kosher salt and freshly ground black pepper

1/2 cup julienned fresh basil leaves, plus extra for garnish

2 tablespoons Pernod liqueur

1/2 cup half and half

Freshly grated Italian Parmesan cheese for serving [Read more…]